Beginning today, customers flying on Lufthansa’s business class can now enjoy a new inflight catering concept on short- and medium-haul flights. Inspired by the cities of Munich, Frankfurt, Hamburg, Berlin, Düsseldorf and Leipzig, the menus change not only weekly, but also on the outward and return flights, giving variety to frequent flyers.
The concept, named ‘Tasting Heimat’ (a German term which roughly translates as homey), has been developed by Lufthansa and its catering partner, Gategroup, to blend the airline’s nation with its international operations, mixing traditional German cuisine with modern culinary influences from all over the world.
For example, the shrimp salad with a beetroot and potato terrine, is inspired by Hamburg’s sea breeze. The Frankfurt classic ‘Grie Soß’ (green sauce) with young kale and a poached egg, is accompanied by French Macaire potatoes. The traditional Leipzig dish, ‘Leipziger Allerlei’ is a chicken salad with celeriac, juniper and black walnuts. All the dishes were created exclusively for Lufthansa by young star chefs Julia Komp and Dennis Puchert and the Gategroup culinary team.
Sustainability is a strong trend in our everyday lives, continued on board with regional produce used in the meals and, naturally, no disposable plastic used in the packaging. The ingredients come predominantly from farms in the regions around Frankfurt and Munich, harvested and processed by local producers, prepared freshly every day ahead of being served on board. Passengers can also enjoy the world-renowned German bread culture in the menus, with a choice of a wide range of traditional and freshly baked breads and rolls.
