Recently, I had the opportunity to learn how Lufthansa is changing the way passengers dine in the skies at the Lufthansa Culinary Academy, one in a series of events providing media a glimpse into the workings of the airline industry, hosted at celebrity chef David Bouley’s Test Kitchen in New York. Experts from Lufthansa and LSG Sky Chefs — the world’s largest provider of airline catering and in-flight services — discussed the science behind creating a delicious in-flight menu that won’t taste boring or bland in a pressurized airplane environment while guests sampled the airline’s new menu of American-themed dishes served in first and business class on transatlantic flights.

According to Grant Mickels, executive chef of culinary development for Lufthansa’s LSG Sky Chefs, high altitudes and dry cabin air can dull passengers’ taste buds. Increasing the amount of salt and spices to a dish to enhance flavors at 35,000 feet can overpower other ingredients and skew the intended flavor of the meal. To compensate for altitude’s effect on food, the chefs at LSG created a flavor profile balancing the four taste senses of sweet, sour, salty and bitter, as well as a fifth taste sense — umami. This strong, savory flavor is suited for those who have muted perceptions of taste and is found in ingredients such as fish sauce and tomatoes (which is why Lufthansa serves almost as much tomato juice each year as it does beer). 

The German flag carrier’s new culinary concept for its U.S. market celebrates the cuisine of the 17 Lufthansa gateways throughout the United States, including the West (Los Angeles, San Francisco and Seattle), Central (Dallas, Denver and Houston), Southeast/Mid-Atlantic (Atlanta; Charlotte; Miami; Orlando; and Washington, D.C.) and Northeast/Midwest (Boston, Chicago, Detroit, New York, Newark and Philadelphia) regions.

The new menu, launching in May, offers passengers a taste of America with locally sourced ingredients specific to the corresponding region. Offerings at the event included

• Firecracker shrimp marinated in chilies, cumin and garlic served with tomato salpicon and green gazpacho vinaigrette — inspired by the flavors of the American Southwest
• Beef tenderloin with ginger enoki mushroom and shiso leaves, served with watercress oil and grain mustard vinaigrette — inspired by the Asian influence on the West Coast, including locally grown California and Oregon beef
• Maryland crab cakes with vegetable succotash and roasted tomato Hollandaise sauce
• Yukon potato-encrusted Pacific salmon with Cabernet sauce and tomato jam — inspired by the Pacific Northwest and Napa Valley
• Pumpkin and sage ravioli, butternut squash and ginger served with roasted tomatoes and hazelnut — influenced by fall flavors from the Northeast
• Herb-roasted breast of chicken with fontina cheese and spinach served with red quinoa, barley and classic supreme sauce

Check out the below video to discover Lufthana’s regionally inspired menus.

[youtube]http://youtu.be/2DcXGy_vuXw[/youtube]

— Monique Barrett, eFlyer editor/associate editor