LSG Sky Chefs to bring "Flavours of the World" to WTCE 2024
Strawberry Rhubarb Ravioli
LSG Sky Chef's top chefs are gearing up to showcase their skills and creativity at the upcoming World Travel Catering and Onboard Services Expo (WTCE) 2024 event in Hamburg, and the excitement is building as details emerge.
Under the overarching theme of “Flavours of the World,” culinary experts from around the globe have come together at LSG Sky Chefs to craft a menu that showcases the diverse tapestry of global cuisines. From the sun-kissed shores of the Mediterranean to the vibrant streets of Latin America, each dish promises to transport taste buds to far-flung corners of the globe.
Nicholas (Nick) Vass, Head of Culinary Excellence EMEA, who headed up the development of this menu, tells PAX International, “Our mission, ’We connect food and people. Everywhere.', is at the heart of everything we do. With 'Flavours of the World,' we're inviting attendees to indulge in a fusion of global cuisines, from fine dining to casual snacks. It's about celebrating culinary diversity and bringing people together through the universal language of food."
A sneak peek at some of the fine dining highlights reveals the culinary mastery that attendees can expect at WTCE:
Appetizers
Watermelon Gazpacho: This refreshing cold soup, crafted by Chef Dragan Unic, features the vibrant flavours of ripe watermelon, shellfish ice cream, prawn, and chili. It is a delightful ode to the sunny coastal regions of Spain, designed to invigorate the palate.
Cacio e Pepe: Guests can indulge in this classic pasta dish with a modern twist, courtesy of Chef Nick Vass. The Cacio e Pepe features the timeless flavours of pecorino espuma and Barilla Spaghetti al Bronzo, complemented by the subtle heat of Sichuan pepper, creating a culinary fusion that bridges the Mediterranean with the Far East.
Mains
Gremolata Crusted Lamb Shoulder: Chef Anselmo Silvestre presents a lamb dish that reflects the refined flavours of European cuisine. The gremolata-crusted lamb shoulder, paired with delicate tortellini and fresh mint jus, pays homage to the culinary traditions of France and Italy, promising a symphony of flavours with every bite.
Turbot from LSG Sky Chefs
Turbot: Participants can take a culinary journey to the Arabian Peninsula with Chef Joseph Markey's fish dish. Featuring turbot infused with exotic spices, black pearl lentils, charred carrots, lime yogurt and dukkha, this dish evokes the vibrant aromas and flavours of Saudi Arabia and the Gulf region.
Desserts
Dulce de Leche Pillow: Visitors can conclude their culinary journey with a decadent chocolate dessert crafted by Chef Fernando Balsano. The Dulce de Leche Pillow combines the richness of dark chocolate and dulce de leche with the bright citrus notes of kumquats, offering a truly indulgent finale to the dining experience.
Strawberry Rhubarb Ravioli: Guests can experience the essence of Northern Europe with this dessert. Chef Joseph Markey's creation features bite-sized delights of rhubarb ravioli paired with honeycomb mousse, hints of hibiscus, and a sprinkle of bee pollen, offering a harmonious fusion of textures and tastes inspired by the picturesque landscapes of Scandinavia and the Baltic states.
"Each dish's carbon footprint is calculated for tangible discussions on menu development, highlighting our commitment to sustainability," Vass explains.
As attendees gather to explore the flavours from around the world at WTCE 2024, the LSG Group invites them to savour the artistry of their chefs and the richness of global flavours in Hall A1 at Stand 1E20.
