Chef de Cuisine of restaurant Egoist is on board of Estonian Air flight to serve the dishes

The dishes are specially made for the Sky Restaurant. Sole Meuniere and Tarte Tatin are served on Tallinn-London flight. On the way back, the passengers will be treated by Järveotsa quail Remply and Pajumäe quark dessert. The wine is chosen to be Joh. Jos. Prüm Riesling Cabinet 2011.

Egoist is very highly appreciated in Estonia as well as abroad. The restaurant has made it to the San Pellegrino World’s 50 Best Restaurants and this makes it the first restaurant in the Baltic area ever mentioned in that list.

“The entire concept of the Egoist has now been transferred on board the planes of Estonian Air. It is a very close and friendly association of the Estonian and French cuisine, “said Dimitri Demjanov.

The restaurant’s Chef de Cuisine Heidi Pinnak made it into the final of the world’s most renowned chef championship Bocuse d’Or by beating several Michelin star chefs from countries known for their gastronomy. Heidi Pinnak will represent Estonia in the final that will be held in Lyon in January 2013.