You heard it here first: gourmet meals are coming to Air Transat flights.

The Montreal-based airline has announced a gastronomic partnership with renowned Quebecois chef Daniel Vézina. The partnership has Vézina curating a seasonal menu for passengers to enjoy—appropriately dubbed the Chef’s Menu—onboard Transat planes.

Vézina has long been crafting culinary masterpieces for Quebec foodies, but this summer his flavours will reach new heights. Starting as early as May 1, passengers onboard Air Transat’s transatlantic flights will have the option of munching on six superb dishes available only during the summer flight season. By July 1, passengers flying south with Transat will also have a taste.

“We are thrilled with this partnership, which allows us to take the inflight experience to new heights and reinforce our role as leader in holiday travel,” said Jean-François Lemay, President-General Manager of Air Transat, in a press release distributed by the travel group. “Air Transat stands out for its Club Class, and the Chef’s Menu by Daniel Vézina is a wonderful addition to the many privileges that characterize this upgrade. In Economy Class, the gourmet meals will surely delight travellers who wish to start or conclude their vacations on a festive and refined note. Daniel Vézina is known for his attention to quality and his desire to make haute cuisine accessible to all, which makes him the best chef to partner with for our brand.”

Vézina, kitchen king and judge on Radio-Canada’s televised culinary competition Le combat des villes, has been serving Canadians refined recipes for years—but this is his first foray into inflight cuisine. “I am elated to be collaborating with Air Transat in this exciting challenge: introducing the flavours and presentations that characterize my cuisine into the flight experience,” said Vézina in the release. “And I would like to acknowledge the support, flexibility and openness of this Quebec airline, which allowed me to create a delicious menu that is in line with my values and quality standards.”

For the summer season, Vézina has prepared a colourful menu complete with six entrée options for passengers to choose from. The summer selections are: chicken ragout with lemon zest and seasonal vegetables; duck confit lasagna with spinach and a sherry and foie gras emulsion; braised leg of lamb with spices, maple syrup and Indian vegetable curry; sweet potato gnocchi with red wine bolognese, spinach pesto and Parmesan shavings; vegetarian moussaka with grilled vegetables, creamed goat cheese, tomato and red pepper coulis; and, last but not least, a vegan risotto with rice cream, red pepper coulis and diced root vegetables with fennel.

The Chef’s Menu will be offered free-of-charge to all Club Class passengers, while Economy Class travellers can purchase the meal onboard or online for $25. Each dish will be served with a cheese plate, dessert and a glass of wine.

This article was written in partnership with Transat. For more information on Transat and Europe Season, please visit www.transat.com