As part of the upgrade of the flight experience and the launch of the chef Assaf Granit’s menu, today (Thursday) the second pulse will take to the planes, as part of the broad menu that the chef and his team built, with new dishes in all the service departments. Their assimilation on planes will begin today for all flights departing from Tel Aviv, and for flights returning from Europe. In addition, during the month of January, Chef Granit’s menu was added on flights departing from New York to Israel in the luxury classes and will soon also be completed in the tourist class.
The move launched in September includes several different menus in separate beats that will be changed every few months in order to allow diversity and renewal for our customers. The new dishes on the menu that appear today, continue the culinary vision that the company revealed last year, in which emphasis is placed on raw materials produced by Blue and White.
Chef Assaf Granit’s menu combines Israeli ingredients that bring together old traditional cuisine with modern cuisine. On long-haul flights and selected flights to Europe, a meaty meal of chicken meatballs with tomato and green bean stew, on a bed of “Ben Gurion” majesty, with the addition of a Moroccan beet salad and hummus in a personal dish, will be served in the tourist class. At the dairy meal, customers will be offered a cherry tomato and cucumber salad in a white balsamic sauce, with an omelette, granola made from the chef’s special recipe, natural yogurt with silan and a Moroccan cookie for dessert. On flights to Europe, the sandwiches served with Paratzel bread will also be renewed and from now on they will serve a “Friday Schnitzel” sandwich with tahini and Turkish salad, a brisket sandwich with aioli, a vegan Sabih sandwich, a mozzarella sandwich with parsley pesto and sun-dried tomatoes, and a vegetable fritter sandwich (Eija) with tahini and cherry tomatoes roasts
In the business and premium class, new main dishes will be offered, among them: salmon in acho blanco sauce, peas and artichoke tortellini; Chickpea in Choma with Mardoma salad, potato, mash, lentils and broccoli; and beef shoulder in hamousta pumpkin sauce, roasted pumpkin and sha’aria rice. Beside the main dishes will be served as starters a beetroot salad seasoned with silan with skordalia (a Greek almond spread) and fresh oregano served with gela; Detox salad including cucumber, edamame, peas and lettuce in a ginger vinaigrette sauce. El Al is also renewing the dairy meal and will offer its customers a market salad with the addition of Abadi croutons, a selection of tapas, including cream cheese with dried tomatoes, tsfatit with olive oil and thyme, omelette with pancake, Eija vegetable patty and more.
Oren Cohen Butansky, senior vice president for customers, service and customer experience at El Al: “El Al people are constantly on the journey to enhance the customer experience in flight. In the culinary aspect, after the increase with the new menu we carried out satisfaction surveys and we are in the process of constant upgrading for you. The second pulse of the menu will provide an answer and new options for everyone, and it emphasizes especially in this period the importance of our connection to Israeli produce and the flagship dishes from the eclectic Israeli cuisine. All of these are part of our ongoing efforts to expand and refine our customers’ flight experience and make them feel most at home in the world.”
Photography: Asaf Karla
