“Turtle muffins”, “Snow-covered pasta mountain”, “Rabbit cake” and “Flying chicken” – these are the favourite foods that were chosen by an international jury of ten children last September. From 1 February 2017, these and a few other tasty children’s menus, which were specially created by top chef Cornelia Poletto for the youngest Lufthansa passengers, will be offered on board all long-haul flights and on several long European routes.
“With the family, with pleasure”. Lufthansa passengers with children are in particularly good hands – from booking to landing. And this of course includes special menus for children. Top chefs have been creating special in-flight meals for our smaller guests since 2002. Specially selected ingredients and a child-friendly combination of foods are paramount.
The menu suggestions from the renowned chefs (included in this list are Johann Lafer, Stefan Marquardt, Ralf Zacherl, Sarah Wiener and Sybille Schönberger) are in each case tasted and selected by experts in the field, namely by children between five and twelve years old. Anticipation of the versatile children’s menus rises right from when they first see the fun and colourful children’s menus. The children’s meals can be ordered directly when booking flights in all travel classes, up to 24 hours before departure and at no extra charge. And so they don’t get bored, children also receive different toys, puzzles and pens and paper for drawing to keep them occupied during the flight. Young flyers in First and Business Class on flights departing from Germany also receive a special amenity kit which includes care products and a few little surprises.
Cornelia Poletto, herself a mother of one daughter, has long been committed to the area of “cooking with children”. As a patron of the Altona Children’s Hospital, she regularly cooks with little patients there. She also took over patronage of the Lurup district cookbook project and visited various schools in Hamburg in connection with a large ‘school canteen test’. Her formula for children’s menus, which was well received by the target group, is that “they have to be uncomplicated, yet varied and simply taste good”.