This page contains a Flash digital edition of a book.
airberlin and Sansibar FOCUS ON


Gourmet in flight


Can an airline replicate inflight what a quality restaurant on the ground can do so easily? Nikos Loukas of InflightFeed puts it to the test on an airberlin Business flight from Dusseldorf to Los Angeles


B


Sansibar Chefs at work in Sansibar kitchen, - one of northern Germany's most famous restaurants on the island of Sylt. Sansibar diners usually have to reserve a table weeks in advance. Wines from the island produced by Markus Schneider, a top vintner from the Pfalz (Palatinate) region. are also served onboard airberlin sansibar.de


ack in 2006, former ceo of airberlin, Joachim Hunold, met up with Herbert Seckler, the founder of Sansibar, one of northern Germany's most famous restaurants, on the Isle of Sylt. Together they drew up plans to revitalise the inflight meal experience and the result is a creation of menus hand-picked from Sansibar's extensive menu. The choice includes: Entree: Carpaccio of zucchini with shrimps marinated in lemon juice and diced peppers / slices of roast beef with a fine spinach salad and grated Swiss hard cheese. Main: Cubes of grilled chicken breast in a spicy Indian butter sauce with basmati rice and zucchini garnished with a mini chilli / osso buco in a shallot sauce with chanterelle risotto, asparagus and red peppers / limandes rolls in alfredo sauce with sauteed spinach and pumpkin with carrot-flavoured mashed potatoes / pasta triangoli portobello in a juniper sauce with mushro0m, spring onions and peppers. Dessert: Tiramisu tartlet or emmenthal and tete de moine cheese platter.


While Sansibar caters airberlin's long haul Business flights, passengers on short haul European routes can


also pre-order (or choose on board on select flights), a wide range of Sansibar-inspired meals. The most popular Economy choice is Sansibar's Curry-wurst (pictured).


Says airberlin: "We sell around 600,000 meals every year with around 20 per cent pre-ordered on line." All airberlin meals are created by Sansibar's Herbert Seckler who works very closely with award- winnning German food manufacturer, Frankenberg. Sansibar and Frankenberg chefs work together to see what meals would work on board and what is difficult to produce and present at 35,000 feet. The hot meals are delivered deep frozen by Frankenberg to Gate Gourmet (airberlin's caterer for long haul flights out of Dusseldorf) and to SCK Catering (airberlin's caterer for long haul flights out of Berlin). Adds Nikos: "While food plays


Pictured left: Sansibar's Curry-wurst is airberlin's most popular choice for Economy passengers


an important part of the inflight experience, it's worth mentioning that some of the smaller details also caught my eye. The use of Schonwald chinaware, a company that dates back to 1879 and still produces all its tableware in Germany; the wide selection of coffee (filtered or nespresso options); six different types of tea and 13 spirits to choose from. The nicest touch was the offering of a dark brown, crispy and salty, crusted German Laugenstange bread which was first created around 1839." How does airberlin maintain the inflight meal consistency across its route network? An airberlin spokesperson explained: “We select our partners very carefully to ensure our high standard of quality. Furthermore, we are in close and regular contact with all our partners and check quality regularly.” It's always great to see an airline team up with a well-established brand to offer an even greater inflight meal experience. Guten Appetit!


WWW.ONBOARDHOSPITALITY.COM 35


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96