For two years, LuxairServices Catering has been working on the elaboration of new menus to radically change the dining concept in business class. The new concept has been developed in collaboration Villeroy & Boch and My Roots, an association founded by chefs René Mathieu (La Distillerie in Bourglinster) and Mario Willems.
The idea was to value Luxembourg’s know-how and heritage by using elegant tableware, which reflects the national identity, and products which primarily come from the region.
Chef René Mathieu described the experience as “extremely interesting” given the challenge of providing refined high quality food while considering the constraints of in-flight service. He provided his expertise to offer a cuisine characterised by its focus on nature, health and colours.
The aviation company explained that by partnering with Villeroy & Boch, My Roots and its other suppliers, Luxair had surrounded itself with partners who share the same philosophy. Luxair intends to promote Luxembourg as brand through its dishes on board.
Most of the fresh produce used by LuxairServices Catering is local and is ordered in the strict quantities required for production, in order to minimise food waste. Any unintentional surplus is handed over to an association which supports people in need.
The new menus will be served in business class aboard Luxair Luxembourg Airlines from 27 June onward.
In economy class, the sandwiches have also been reviewed to provide better quality. They are also made with fresh ingredients at the premises of LuxairServices Catering.
