Algarve chef Noelia Geronimo (pictured) has been invited to join a list of distinguished chefs who will prepare special menus to promote traditional Portuguese cuisine on TAP flights as part of a new project called Local Stars.
Every two months in 2023 and 2024, a Portuguese chef will be responsible for creating a special menu for long haul Business Class flights which will include an appetizer, main course and dessert representing a specific Portuguese region. These changes are intended to give each region an opportunity to promote it.
Two-star chef Henrique Sá Pessoa has been chosen to launch the initiative, having curated a menu that represents Lisbon and will feature grouper throughout March and April.
Azorean chef Claudio Pontes will take over in May and June and base his menu around São Jorge cheese, which is produced exclusively on the Azores island of São Jorge.
Chef Noelia Jerónimo will be at the helm this July and August promoting the Algarve using one of the region’s favorite ingredients – octopus.
It has been confirmed that Julio Pereira, Diogo Rocha, and Oscar Gedas are the other three chefs who will present their unique menus in 2023.
The project was announced at the Bolsa de Turismo de Lisboa (BTL) tourism fair and is organized by TAP and The Art of Tasting Portugal, a platform that aims to promote Portuguese cuisine through a variety of gastronomic experiences.
“TAP is the biggest stage of Portugal in the world and our aircraft are one of the most powerful vehicles for promoting ‘portugalidade’ (all about Portugal). The Local Stars project allows TAP to work with some of Portugal’s most celebrated chefs in developing business class menus, elevating the food we offer on Take our aircraft to new heights,” said Silvia Mosquera, TAP’s Chief Commercial Officer and Revenue Officer.
Meanwhile, one of the founders of The Art of Tasting Portugal said that “promoting Portugal as a gastronomic destination” is a common goal between the platform and the airline.
“This partnership, of which we are very proud, reinforces this strategy to revitalize the national territory and the community that gives it its value,” said Patricia Dias.
Co-founder Adriana Fournier added that other gastronomic experiences should also take place “in the field.”
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