Rus Tourism News
Food

Kempinski and Xiamen Air Jointly Design First-class Menu

For better engagement of internationalisation, Kempinski Hotel Fuzhou and Xiamen Air are working together for star-rated flight cuisine.

In the second quarter of 2019, the first-class cabin menu of Xiamen Air intercontinental airlines is being dedicatedly designed by the executive chef of Kempinski Hotel Fuzhou together with the air crew culinary team, boasting fresh, nutritive and creative French meals, such as shrimp and asparagus salad, beef bourguignon with penne rigate, French cream of truffle soup and Millefeuille Napoleon.

“It’s our privilege to work with Xiamen Air, the elite of the aviation field. As a market-leading hotel, Kempinski Hotel Fuzhou features innovative restaurants and bars. We are more than happy to share our gastronomic vision with partners in the tourism service industry. Meanwhile, we’d like to take this opportunity to send our congratulations to Xiamen Air, for it has recently initiated intercontinental flights between Fuzhou and Paris, making it more convenient for passengers in southeastern coastal areas.” Christian Wiedieck, General Manager of Kempinski Hotel Fuzhou said.

Actually, the cooperation between Kempinski Hotel Fuzhou and Xiamen Air can be traced back to 2016, when the hotel was preopening. We invited flight attendants from Xiamen Air to engage in etiquette and makeup training for hotel employees. In 2017, Xiamen Air also imparted its knowledge of wine-tasting, western dining etiquette and coffee-making in Kempinski Hotel Fuzhou.

In May 2018, a group of 24 chefs from Xiamen Air Fuzhou Branch Catering Department were sent separately to four main kitchens for cross-training and knowledge exchange. Through the study of kitchen operations, service philosophy, food production and western food dining culture, they were expected to upgrade their cooking skills and learn more about production cost control and kitchen management. All these efforts have been made to gain inspiration and innovation to better serve passengers.

Iuliia Tore



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