KLM Newsroom

KLM renews cooperation with Dutch top chef Jonnie Boer

Sun, 30 Oct 2016 09:00:00 +0100

Jonnie’s wife Thérèse Boer, herself an accomplished sommelier, will join KLM’s wine board for the duration of the cooperative relationship to ensure that the wines compliment the dishes perfectly. These wines will be served on board with the meals from December.

KLM continually invests in its inflight products. What’s more, KLM has been serving World Business Class meals created by leading Dutch chefs for several years now. Cooperation of this nature reaffirms KLM’s commitment to invest in its inflight service. KLM previously cooperated with leading Dutch chefs including Jacob Jan Boerma, Cees Helder, Margot Janse, Sergio Herman, Richard Ekkebus, Mario Ridder and Richard Oostenbrugge.

About Jonnie Boer
Together with his wife Thérèse, Jonnie Boer owns Restaurant De Librije in Zwolle. This three-star restaurant features amongst the world’s top 50. In addition to the restaurant, Jonnie and Thérèse also own the Librije’s Shop, Librije’s Hotel and the Librije’s Atelier cookery and wine academy.

KLM serving meals made from local soil and sea produce during the “From Holland” festival

Fri, 28 Sep 2012 11:53:15 +0200

Dutch meals from our own soil and sea

The meals KLM is serving on intercontinental flights in World Business Class (WBC) from Amsterdam during the festival are made from all kinds of ingredients produced by Dutch farms, fisheries and suppliers. KLM will serve Willem van Oranje potatoes from Flevopolder, Reypenaer cheese from Woerden, and wine from the coastal province of Zeeland. The desserts have been developed by Huize van Wely. The pike-perch with the Zuiderzeezilver label are also caught in the IJsselmeer and Markermeer just north of Amsterdam. A range of Dutch autumn vegetables and fruit also feature on the menus.

European Business Class is comparable to WBC. Passengers will be offered a smaller selection of local products on the theme “A Touch of Dutch” and will also be able to savour the delicious Huize van Wely desserts. In Economy Class on European flights, the Dutch touch will feature in large “stroopwafel” syrup biscuits, cheese crackers, and bread rolls filled with Beemster cheese.

The meals in Intercontinental Economy Class are also typically Dutch. Red cabbage with minced-beef meatballs, or a tasty fish dish with a Dutch-cheese sauce, for example, all highlight the Netherlands’ food heritage. The Dutch products are available alongside the international onboard meals KLM already serves.
During the journey passengers will be entertained by Dutch films, music and programmes via the Inflight Entertainment System.

KLM continues to invest in Business Class meals

Mon, 28 Nov 2011 01:00:00 +0100

Peter Goossens’ restaurant Hof van Cleve has three Michelin stars. Goossens was also ranked 15th in the world’s top 50 restaurants in 2011.

“KLM is continuing to work with top chefs and sommeliers,” says Erik Varwijk, Managing Director KLM. Peter Goossens has become a household name in the international culinary world. KLM is therefore extremely proud to be working with him.”

“It is a great honour for me to be given the opportunity to send my creations around the world. Working with the group of professionals at KLM and the team at my restaurant Hof van Cleve, we have produced a highly successful result,” according to Goossens.

Peter Goossens’ meals will be served from 1 December 2011 to the end of September 2012 on intercontinental flights from Amsterdam. KLM and Peter Goossens have developed a total of three menus. When composing the menus Goossens drew his inspiration from typically Flemish products, giving them an international twist. Wines to accompany each meal have been specially selected by the Hof van Cleve sommelier, who has several times been named the best sommelier in Belgium.

KLM Introduces "À La Carte Meals"

Thu, 28 Jul 2011 01:00:00 +0200

The à la carte menu includes Healthy Japanese, a light Japanese meal; Bella Italia, featuring popular Italian dishes; an Indonesian rice table, featuring various traditional dishes and an exclusive vegetarian meal. The meals are prepared with fresh and healthy ingredients, at prices ranging from EUR 12 to EUR 15. Passengers get to say what they want. They can choose the standard catering or one of the four gourmet meals from the à la carte menu.

“KLM ran a successful trial with à la carte catering over the past year on flights to eight destinations departing from Amsterdam,” said Erik Varwijk, KLM Managing Director. “This is a further response to growing customer demand for customised services, offering more choice and more options for customers in determining their own flight experience. The greater range of menu options follows the introduction of a broader range of seat comfort options and a wider variety of inflight entertainment. Passengers can choose from four gourmet meal options and can order them prior to the flight.”

Passengers can place their meal orders from 90 days up to 48 hours ahead of departure. KLM offers its à la carte meal service to Economy Class passengers on intercontinental flights departing from Amsterdam to almost all destinations with the exception of Toronto, San Francisco, Tel Aviv and Cairo. From next week, passengers booking a ticket online can place their order at the same time. Starting today, passengers who have already booked a ticket can place their meal orders via “Manage My Booking”.

KLM launches ‘à la carte catering’ pilot

Tue, 25 May 2010 01:00:00 +0200

Customers will be able to choose from meals including a healthy Japanese meal; an Indonesian rice table; a Bella Italia meal, Italian dishes, and a Sustainable dining meal of sustainable, organic chicken, vegetables and cheese. The meals can be ordered and paid for when checking in online between 30 and 24 hours prior to departure. They will cost €15 per dish.

“The wishes and choices of our customers are key. We will be testing them during the pilot project. Our aim is to align our products even more closely to what different customers want,” said Erik Varwijk, Executive Vice President of KLM Commercial.

The à la carte meals are part of the Delicious range, which KLM introduced on Economy Class flights to intercontinental destinations in February 2010. The range contributes to the uniform image of the on-board product.