Together with his wife Sofie Willemarck, Chef Theys opened the restaurant Nuance in 2008, located in Duffel (Antwerp). Serving a menu built upon French haute cuisine given a fine, light and elegant touch, Nuance has gone straight to the culinary top. Thierry Theys was previously chosen as ‘inventive Chef of the Year’ and ‘Top young Chef in Flanders’. Nuance has been awarded two Michelin stars and Gault&Millau consistently awards the restaurant marks of 16 and 17 out of 20.
Chef Theys has designed an exclusive menu for every quarter of the year, using Belgian seasonal products supplemented by a touch of international ingredients, combining intriguing and complex flavours perfectly to present a delightful dining experience at 30,000 feet. The first menu contains a truffle and pecorino biscuit, a starter of crispy duck salad, grapefruit and crispy rice or king crab, potato, citrus and Japanese curry. For the main course guests can choose among beef cheek “à l ’orange”, carrot, spinach and garlic, salted cod, celery, miso and yuzu or feuilleté, sunroot, silver skin onion and plum with cabernet vinegar. To top it all of a fine selection of cheese is followed by a dessert of sable shortbread biscuit, lemon cream and kaffir lime.
As an ambassador of its country, Brussels Airlines brings the best of Belgium to the world. Therefor it offers its guests a choice of eight Belgian beers on board, whereof one ‘beer of the month’ is always chosen by the Belgian Star Chef and has its roots in the chef’s region. For the first two months the François Grand Cru Beer and 888 Tripel Eight are chef Theys’ choice.
