The airline recently unveiled its new project for its Executive Class menus, developed by a host of renowned national chefs. The project is called ‘Local Stars’ and was created in partnership with The Art of Tasting Portugal, with the aim of promoting what is typically Portuguese. How does it do this? Through the cuisine of various Portuguese regions, showcasing some of their most iconic products.
The Art of Tasting Portugal is a platform that aims to promote national gastronomy, providing experiences in this area. It brings together the finest products, respecting their seasonality, prepared by the best national chefs, in a sustainable way.
The plan is being developed this year and next year on TAP long-haul flights departing from Lisbon. Portuguese gastronomy will be served on board in Executive Class and will focus on various regions, highlighting local products, elaborated by chefs from each region. Having started in March, the project includes a menu that includes a starter, main course and dessert.
Every two months, for two years, the chef, the menu, the region and the respective star product will change, allowing the menu to travel throughout the mainland, Madeira and the Azores, respecting the seasonality of the ingredients.
The venture started in Lisbon, with grouper fish as the delicacy and chef Henrique Sá Pessoa as the master behind it. In May and June, the star product is São Jorge cheese, from the Azores region, as created by chef Cláudio Pontes. Born and raised on the island of São Miguel, he presents a menu inspired by the territory, where he highlights the products of the Azores region, worked creatively with the aim of reflecting the essence of the islands.
The local star chosen by chef Cláudio Pontes was São Jorge cheese, a unique product with a centuries-old culture, with characteristics that have lasted over time. Considered by all Azoreans as a product of excellence, this is one of the most iconic flavours of the archipelago located in the middle of the Atlantic Ocean.
This star product can be enjoyed in a starter of tuna strips, rocket and São Jorge cheese, as well as in the main course: Micaelense style tenderloin with São Jorge cheese sauce. To finish, you can delight yourself with an Azores pineapple pudding.
What comes next is guaranteed to be just as delicious. Featuring the talent of chef Noélia Jerónimo, in July and August you can try octopus, the star ingredient of the Algarve region. In September and October, chef Júlio Pereira brings us sugarcane molasses, brought from Madeira. This will be followed by chefs Diogo Rocha, representing Viseu and Óscar Geadas, from Trás-os-Montes/Bragança.
Travel with TAP and this menu, sampling the flavours of Portugal.
The Art of Tasting Portugal is a platform that aims to promote national gastronomy, providing experiences in this area. It brings together the finest products, respecting their seasonality, prepared by the best national chefs, in a sustainable way.
The plan is being developed this year and next year on TAP long-haul flights departing from Lisbon. Portuguese gastronomy will be served on board in Executive Class and will focus on various regions, highlighting local products, elaborated by chefs from each region. Having started in March, the project includes a menu that includes a starter, main course and dessert.
Every two months, for two years, the chef, the menu, the region and the respective star product will change, allowing the menu to travel throughout the mainland, Madeira and the Azores, respecting the seasonality of the ingredients.
The venture started in Lisbon, with grouper fish as the delicacy and chef Henrique Sá Pessoa as the master behind it. In May and June, the star product is São Jorge cheese, from the Azores region, as created by chef Cláudio Pontes. Born and raised on the island of São Miguel, he presents a menu inspired by the territory, where he highlights the products of the Azores region, worked creatively with the aim of reflecting the essence of the islands.
The local star chosen by chef Cláudio Pontes was São Jorge cheese, a unique product with a centuries-old culture, with characteristics that have lasted over time. Considered by all Azoreans as a product of excellence, this is one of the most iconic flavours of the archipelago located in the middle of the Atlantic Ocean.
This star product can be enjoyed in a starter of tuna strips, rocket and São Jorge cheese, as well as in the main course: Micaelense style tenderloin with São Jorge cheese sauce. To finish, you can delight yourself with an Azores pineapple pudding.
What comes next is guaranteed to be just as delicious. Featuring the talent of chef Noélia Jerónimo, in July and August you can try octopus, the star ingredient of the Algarve region. In September and October, chef Júlio Pereira brings us sugarcane molasses, brought from Madeira. This will be followed by chefs Diogo Rocha, representing Viseu and Óscar Geadas, from Trás-os-Montes/Bragança.
Travel with TAP and this menu, sampling the flavours of Portugal.
