KLM broadens wine assortment

KLM Royal Dutch Airlines is broadening its regular assortment of wines with varieties originating in the Netherlands, or produced by Dutch winemakers abroad.
On this same date KLM’s World Business Class will start serving dishes created by renowned chef Pascal Jalhaij.

Dutch Touch

There are more than two hundred Dutch winemakers in the world. Most of these are active in their own country and are working with grape varieties that grow well in the cool Dutch climate. Many producers are very successful and have had excellent reviews. So, the “Dutch Touch” seems to be a good one when it comes to winemaking. In honor of these Dutch winemakers, KLM has chosen six wines from Dutch soil or produced by Dutch winemakers abroad to serve in World Business Class. Most of these wines are produced in limited quantities, especially those originating in the Netherlands. As a result, the wines will vary in their selection on board.

Pascal Jalhaij

True to tradition, every quarter year, KLM works with a different chef, who creates recipes for World Business Class appetizers and main courses. Pascal Jalhaij acquired fame through his work at Restaurant Vermeer, and earned the restaurant two Michelin stars. His cooking style blends traditional French and Mediterranean influences and is characterized by surprising and inventive combinations of flavors. “Taste is a complex balance of perception, good ingredients, and passion,” Jalhaij says. “By combining new flavors, I want to create a new experience for the passengers, which excite both the nose and the mouth. I use a minimum of salt and pepper; instead, I choose herbs and spices that provide an extra dimension.”

High appreciation

“At KLM Inflight Services, we work constantly to bring innovation and excitement to our assortment of food and drink,” says KLM’s executive vice president Inflight Services, Bart Vos. “Since we started this, we have seen a significant improvement in perception from our World Business Class passengers. These people appreciate enormously that we work with different chefs who provide us with new menus. The extra work we put into our wine selection is clearly also highly popular. We plan to continue this way.”