MONTREAL — Air Transat has unveiled its summer 2018 edition of the Chef’s Menu by Daniel Vézina, which first made its debut on aircraft last December.
Two new meals are sure to make taste buds sing: pork filet mignon with Quebec blueberries, and chicken cordon bleu garnished with smoked meat. The meals, in addition to other summer 2018 menu choices, can be pre-ordered as of today and will be served starting May 1 to all Club Class passengers, free of chard. Daniel Vézina meals are also available for purchase in Economy Class ($25 for lunch/dinner; $15 for breakfast).
“The addition of Chef’s Menu by Daniel Vézina on Air Transat flights has had quite a positive influence on our clientele’s satisfaction and on the quality of their onboard experience, particularly for our Club Class passengers,” said Jean-François Lemay, President-General Manager of Air Transat. “Air Transat is the leading holiday travel airline in Canada, and we are conscious that for an increasing number of travellers, the possibility of savouring such a high-quality meal is clearly a distinct advantage.”
The menu also includes two vegetarian choices. The full menu is as follows:
- Pork filet mignon with Quebec blueberries (NEW)
- Chicken cordon bleu garnished with smoked meat (NEW)
- Salmon fillet with Asian noodles
- Pulled beef shepherd’s pie
- Vegetable risotto
- White bean and quinoa casserole
- Spinach and basil omelette (breakfast)
- Crepes with goat cheese and smoked salmon (breakfast)
Each lunch/dinner meal is served with a cheese plate, dessert and glass of wine, while breakfast meals come with a plain croissant, yogurt, orange juice and coffee.
The new meals by Daniel Vézina can be pre-ordered by calling the Booking Centre at 1-877-TRANSAT or by visiting the Air Transat website.
In other company news, Transat A.T. Inc. has been ranked among the best employers in Canada and second among airlines on Forbes magazine’s annual list. The company climbed 51 positions in the overall ranking, from 120th in 2017 to 68th in 2018.
“We are very pleased to be one of the 70 best employers in Canada and to place among the top 20 in Quebec,” said Christophe Hennebelle, Vice-President, Human Resources and Corporate Affairs. “We put a lot of emphasis on staff recognition, training and development, as well as on teamwork.” He continued: “Our employer brand is strong and appealing, which enables us to attract and retain talented employees. In particular, our commendable sustainability efforts come to mind. In keeping with our mission, we try to ensure that the joy of vacations brightens not only our customers’ everyday but also that of our employees.”
Forbes establishes its ranking of the country’s top employers based on a survey of 8,000 Canadians who work for some 1,500 private and public companies with more than 500 employees. Answers are given anonymously and without the involvement of employers.
