TAP offers new menus on flights from Brazil

TAP is now offering new in-flight menus in its Top Executive class on all flights from Brazil. This new catering option reinforces the company’s commitment to the continual improvement of the quality of the products and services it provides its customers with, and is part of a series of new options introduced this summer in its in-flight services, with gastronomic dishes created by renowned chefs Vitor Sobral and Dânio Braga.

On flights leaving Brazil, the new dishes now on offer are designed by the Brazilian chef Dânio Braga winner of the 2006 Gastronomy Personality of the Year by the specialist magazine “Prazeres da Mesa”.

Rio de Janeiro, São Paulo, Brasília, Salvador, Recife, Fortaleza and Natal are also cities which TAP flies to in Brazil and which serve as inspiration for the creativity of Dânio Braga, with different menus designed as a result of the characteristics and gastronomic richness of each region. Whiting and tapioca pearls; curry with sliced apple; mini-pasta and shrimps, dried tomato and eggplant; beef cassoulet with sliced sausages and yam purée, are just some of the specialties one can sample on board.

On flights departing from Lisbon, Top Executive class passengers can also enjoy new specialties created by Vitor Sobral, for example: roast lamb with dried tomatoes and olives; oven-baked lobster and pine nuts; tawny shrimp with sprigs of exotic fruit or grouper confit.

The creator of a kitchen that combines traditional Portuguese products such as olive oil and aromatic herbs with sophisticated ingredients, the work of Vitor Sobral who has been in charge of TAP menus since 2003, is characterized by a constant search for original gourmet experiences. Work that has been recognized both nationally and abroad with a number of awards, including the 1999 Chef of the Year trophy, presented by the Portuguese Academy of Gastronomy.