Looking to create a restaurant-style dining experience at 30,000 feet and change the concept of «airplane food,» LATAM Airlines has launched a first-of-its-kind dining concept for economy class passengers that includes multiple cuisine choices typically seen in business class and a sleek, square tray design.
Passengers on international flights longer than seven hours have three options for lunch or dinner that showcase Latin American and international cuisine – one hot meat option, one vegetarian option, and one lighter fare option served cold – and two breakfast choices, one sweet and one savory. Passengers are given paper menus that list the flight’s selections, just like business class passengers.
With the introduction of 300 new dishes featuring locally-sourced ingredients, Latin America’s largest airline has also tossed traditional trays in favor of thin, lightweight, charcoal gray trays that include a slot for utensils and feature a circular indent to keep food from sliding.
The main courses – like slow-cooked beef brisket with corn pudding, sautéed asparagus, and cherry tomatoes; spinach-ricotta cannelloni with creamy saffron sauce and roasted red pepper coulis; and roast chicken cold plate with quinoa bites, fava beans, and mixed greens with yogurt-sesame dressing – are served on a round dish roughly the size of a dinner plate that offers up to 50 percent more food. Desserts – like pre-packaged Havannets, a pointy, dome-shaped Argentinian dulce de leche sandwich enrobed in milk chocolate, and Oveja Negre, a round, chocolate dulce de leche treat – are served separately after the meal, just like at a restaurant…
