For the first time, the Michelin-starred chef of the Grand Véfour, Guy Martin, is putting all his expertise into creating a new culinary identity for the legendary train.
The will of the chef Guy Martin? Unfolding a resolutely contemporary menu, lightening up the dishes which are nonetheless well worked, choosing noble products to better reveal the terroir. “The Venice Simplon-Orient-Express evokes dreams, travel, and the passage of time as the landscape unfolds. I wanted a card to match this romantic journey, both exotic and sunny, sophisticated but not too much.”
Sea bass tartar in a slice of white radish with Kaviari osciètre caviar,
langoustine and white asparagus puff pastry, shellfish nage, parsley and chervil… or lobster vegetables and gnocchi, scallop juice foam… Chef Guy Martin is delighted to join the train’s Executive Chef, Christian Bodiguel, to take the most discerning taste buds on a journey throughout the spring season. For dessert? The freshness and the requirement of the product once again, as with these strawberries and raspberries taken in a mascarpone jelly with basil.
“We are thrilled to be working with Guy Martin on this special partnership. Our team of chefs on board share their passion for adding new modern touches to traditional dishes and we look forward to providing our guests with a new culinary experience on the world’s most famous train,” said Pascal Deyrolle, General Manager of the Venice Simplon-Orient-Express.
The Venice Simplon-Orient-Express, with its luxurious cars from the 1920s and 1930s, embodies the romance and nostalgia of the golden age of travel. A high-flying cuisine signs the precious moments shared in the beautiful art deco setting that illustrates the restaurant cars.
The Venice Simplon-Orient-Express runs through Europe every year from March to November. Price from €2,511 per person, based on a double cabin, including all meals on board.
Information and reservations:
Tel. 01 44 50 17 71 / 0800 913 079 E-mail: [email protected]
Website: www.belmond.com
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