Aeroflot has introduced a new season Business class menu to launch in November 2022. 

The new Business class menu was developed by Aeromar brand chef Vladimir Sokolovsky. During his 30-year long career as a chef Vladimir worked for Novikov Group, the Culinary shop Karavaev Brothers, Ginza Project as well as gaining extensive international experience in Cape Verde and Italy. The experienced and sophisticated culinary professional focuses on the search for new combinations and textures. The main features of his signature style are a unique interpretation of classic recipes and an original presentation of dishes.

The airline remains committed to the healthy diet and proper nutrition principles in creating the in-flight menu. Seasonal fruits and vegetables, different types of soft and hard cheeses, nuts and dried fruit are used to prepare well-balanced and nutritious dishes. During the flight, meat, fish and seafood lovers will be able to taste rabbit, quail, red fish and white fish, Kamchatka crab, octopus, and foie gras. A variety of sauces served on the side help accentuate the taste of food. Passengers with dietary restrictions can enjoy a wide range of vegetable dishes and lactose-free porridges. 

On flights under 3 hours, passengers are offered Cheese platter served with honey mustard sauce or  Salmon with olive salsa, mint and fennel with Pesto sauce, for the Starter, and Rabbit ragout with Casarecce pasta and zucchini or Roast beef with vegetables in sesame oil, for the Main course.

On flights between 3 and 6 hours, the menu features new Starters: Chicken roll with dried fruits and pistachios served with Tkemali sauce or Octopus with chickpeas puree and mixed salad leaves, served with olive oil tomatoes. For the Main course, on offer are Quail stuffed  with vegetables, broccoli puree and wild rice, served with creamy cheese sauce or Rabbit ragout with Casarecce pasta and zucchini.

On flights over 6 hours, passengers can enjoy Brie cheese with raspberry jam and pistachios, for the Appetizer, Kamchatka crab and tabbouleh with quinoa, served with mango mustard sauce, for the Starter, and a Salad of White mold goat cheese, roasted sweet potato, bell pepper, quinoa, snow pea, mixed salad leaves. For the Main course, the airline offers Sous vide beef with carrots and broccoli puree, served with Demi-glace sauce, Halibut filled with artichokes and Mozarella cheese, tomato concasse, pistachio and olive crumb, served with anchovy sauce, Soy sauce eggplants with Jasmine rice, spinach, crispy onion and sesame seeds, served with nut sauce.

Ice cream with caramelized almonds is a novelty item of the menu on flights over 6 hours. 

Detailed  information on the new Business class onboard menu is available on the airline’s website.