TORONTO — Our taste buds are 30% less effective at high altitudes. So Chef Daniel Vézina had his work cut out for him when putting together dishes and menus fit for foodies for Air Transat’s Chef’s Menu by Daniel Vézina series.

The tasty new lineup, launching onboard Air Transat aircraft starting Dec. 1, includes everything from Pulled Beef Shepherd’s Pie and Braised Beef Bourguignon for meat lovers to Cheese and Tomato Orzo Risotto, White Bean and Quinoa Bowl and Salmon Fillet with Asian Noodles. There’s even Turkey with Cranberry Sauce perfumed with Truffles.

All were served up with style at yesterday’s Chef’s Menu by Daniel Vézina event that brought together trade and consumer media, travel agents and even members of Air Transat’s cabin crew.

This is the second series of dishes and menus that Vézina, a celebrated chef with restaurants in Quebec (‘Laurie Raphaël’ in both Montreal and Quebec City), has created for Air Transat. The airline says the feedback from passengers since launching this new offering last spring “has been extremely positive”.

Cheese & tomato orzo risotto

Pulled beef shepherd’s pie

Salmon fillet with Asian noodles

Turkey with cranberry sauce and butternut squash risotto

White bean and quinoa bowl

Braised beef bourguignon

The Chef’s Menu by Daniel Vézina is served complimentary to all Club Class passengers. In Economy Class, meals and their accompaniments are available for $15 for breakfast and $25 for dinner. Each meal will be served with a cheese plate, dessert and a glass of wine.

Denise Heffron, VP National Sales & Commercial for Transat Tours Canada, says Economy Class passengers would be well-advised to pre-order from the menu before their flight, given their popularity.

“This is about improving the culinary experience in the plance,” said Chef Vézina. “We have a desire to make sure the customer eats well. And we will make every effort to make sure your meals onboard are memorable.”

Dave Bourdages, VP, Inflight Service & Commissary for Air Transat, who hosted yesterday’s event along with Chef Vézina, Heffron and other members of the Transat team, summed it up: “There’s no reason to have bad airplane food anymore. We embarked on a journey to find a great chef … and we wanted to bring this dining experience to the flying public.”

The two breakfast options are a Spinach and Basil Omelette, and Square Crepes with Goat Cheese and Smoked Salmon. The breakfast options are a new addition for this season. Both are served with a plain croissant, yogourt, orange juice and coffee.

All the new meals can be pre-ordered effective immediately by calling 1-877-TRANSAT or at the Air Transat website as of Oct. 1.