From 1 March, Aeroflot updates inflight menu in all classes of service. The new menu will be available through 30 June, and will be partially updated two months after launch on flights. 

JSC Aeromar brand chef Vladimir Sokolovsky with extensive work experience in premium restaurants domestically and internationally took part in creating the dishes. To celebrate Aeroflot’s centenary on 17 March the brand chef integrated elements of the anniversary corporate style. Food presentation and serving emulate avant-garde, a popular art movement of the early 20th century. This progressive artistic trend inspired Aeroflot’s 100th anniversary logo.

Avant-garde’s bright colours and laconic style found reflection in such dishes as Sturgeon terrine with celery on cuttlefish ink, seaweed caviar, served with fennel sauce, Octopus carpaccio, Pearl  barley tabbouleh with artichokes, spinach and cherry tomatoes, Beef steak with puree and slices of celery, pomegranate seeds, served with meat sauce with green pepper. Starting from today, passengers on board Aeroflot aircraft can appreciate the sophistication of these and the many other dishes.

Passengers in all classes of  service will be served chocolate branded with anniversary design to enhance festive atmosphere onboard. The 100th anniversary logo will be featured on fabric headrest covers, cold beverage glasses, amenity kits, and other travel accessories.