Brussels Airlines and chef Tim Boury renew collaboration for 2021 to offer Belgian cuisine on intercontinental flights

Brussels Airlines and chef Tim Boury renew collaboration for 2021 to offer Belgian cuisine on intercontinental flights

In 2021, Brussels Airlines will continue its successful culinary collaboration with Belgian chef Tim Boury of Restaurant Boury(**) in Roeselare. Throughout 2021, Tim, Chef of the Year 2017, will again create gastronomic experiences for the Business Class customers of Brussels Airlines on its long-haul flights.

After a successful first collaboration in 2020, Tim Boury and Brussels Airlines join forces again to create a year full of Belgian gastronomic experiences at 10km altitude. To this end, Boury will create four different menus throughout 2021 for Brussels Airlines’ Business Class guests on intercontinental flights.

“After a turbulent year, we are delighted to be able to work with Brussels Airlines once again. With the experience we accumulated this year, we have the unique opportunity to make the Business Class dining even better in 2021. This will undoubtedly enhance the experience of their guests. We are grateful to Brussels Airlines for its confidence in us!” – Tim Boury
“We operated a reduced number of flights this year, due to the Covid-19 pandemic, so we unfortunately have not been able to share Tim’s kitchen with our wide audience of customers. The guests who did get to enjoy Tim’s culinary treats, raved about the quality and taste. That is why we decided to renew our collaboration. We are very happy that Tim decided to accept the challenge again and we look forward to top-notch Belgian cuisine on board of our flights.” – Tanguy Cartuyvels, Head of Customer Experience and Product at Brussels Airlines

As always when Brussels Airlines collaborates with Belgian Star Chefs or its in-flight cuisine, the chef works with local and seasonal produce to promote Belgian gastronomy.
For the first months of the year, the chef devised a menu consisting of an apéro bite made of Gougères Brokkeloud Roeselare cheese, a choice of brioche with smoked eel and chicory or braised veal tenderloin served with rocket and stuffed tomato as a starter, followed by three choices for the main course: Veal cheek with fondant potatoes, cauliflower and Brussels sprouts or cod fish with pumpkin, vadouvan spices and wild rice or a vegetarian lasagne with parsnip, celeriac, Jerusalem artichoke and porcini mushroom. Tim proposes a dessert with white chocolate, banana and blackcurrant.

Restaurant Boury

Together with his wife Inge Waeles, Tim Boury founded the restaurant Boury in Roeselare in 2010. The successful duo met in the kitchen of Comme chez Soi (former ***), where they were both working as Chef de Partie. Later Tim became the left hand and sous-chef of Sergio Herman in Oud Sluis*** and Inge worked together with chef Peter Goossens in Hof van Cleve***. One year after the opening, Boury restaurant weas already awarded a first Michelin star. In 2016, restaurant Boury moved to a new location in Roeselare where guests can now also spend the night in one of the guest rooms. After the move, Tim was elected by Gault & Millau as 'Chef of the Year 2017' and the team received a second Michelin star.


During the two restaurant closures this year in Belgium, the Boury team has not been sitting still and seized the opportunity to launch two projects that had been on their mind for several years. In the first lockdown in April they launched 'Aburi', a take-away gastro sushi concept. When the restaurant reopened in June, 'Aburi' was discontinued, only to be restarted at the beginning of December, during the second lockdown, but this time not in the form of a take-away service, but in a pop-up store in Roeselare. Besides sushi hey offer other 'Take Home' dishes. Accessible, but super tasty and with the same top products as in the restaurant. Depending on the success, Aburi might become a permanent gastro-shop.

Ben Boury Restaurant Boury



About Brussels Airlines

Brussels Airlines is Belgium's national airline, connecting the capital of Europe to more than 70 destinations, whereof 15 in Africa, the continent that Brussels Airlines carries closes to its heart. Moreover, Brussels Airlines offers 60 destinations in Europe, 2 in North America and Tel Aviv. The company employs 3,100 employees and operates 38 aircraft.

In view of the global coronavirus pandemic, Brussels Airlines has committed itself to the strictest health safety measures in aviation worldwide, following the recommendations of EASA (European Air Safety Agency). Since the outbreak of the coronavirus, the Belgian airline operates an adapted flight schedule that is based on market demand and that takes into account the travel restrictions of the different authorities.

Thanks to its no-compromise positioning, Brussels Airlines combines competitive all-flexible fares with  the highest service quality. With yearly changing Belgian Star Chefs, its wide offer of Belgian food and drinks and the five Belgian Icons, Brussels Airlines is acting as a real ambassador of its country, bringing the world to Belgium and the best of Belgium to the world.

Creating over 40.000 direct and indirect jobs, Brussels Airlines plays an important role in the Belgian economy and is part of Belgium's second largest economic engine: its hub at Brussels Airport. In 2019, the airline transported over 10 million passengers to, from and via Brussels Airport.

Brussels Airlines offers cargo capacity on all its flights, commercialized by Lufthansa Cargo. The airline also handles the daily maintenance of its aircraft fleet.

Brussels Airlines is one of the four Lufthansa Group network airlines (Austrian, Brussels Airlines, Lufthansa and Swiss) and member of Star Alliance. The company was founded in 2002 and is 100% owned by Deutsche Lufthansa AG.

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