The new menu, which is brought into service on 1 September, includes old-style Polish pierogi dumplings with meat and marjoram filling, goose pate with plums and marinated pears, gołąbki stuffed cabbage leaves, as well as the ever-popular schabowy pork cutlet.
“A tasty meal served during a flight is the key to a good mood felt by the passenger,” LOT spokesman Leszek Chorzewski told the PAP news agency, adding that the airline “analysed the remarks and opinions of our passengers” in preparing the new menu.
Apart from new dishes, portions are to be larger, but lighter. Sandwiches served on short-haul flights are also expected to be more varied.
“The menu introduces many aspects of modern Polish cuisine,” Chorzewski states, adding that emphasis was given on Polish products as a way of promoting the country during its EU Council presidency as well as before the Euro 2012 football championships, to be held in Poland and Ukraine next year.
Business class passengers travelling on European short-haul flights will be able to tickle their tastebuds on the meat and marjoram pierogi, or opt for trout mousse with a mustard and dill sauce.
Transatlantic business class passengers will be served roast duck breast with a blackberry jus and pickles, or chicken fillets in a herb crust with pasta. Economy class passengers on the long-haul flights, on the other hand, will be served the schabowy pork cutlet with potatoes and cabbage.
The airline has informed that the chef behind the dishes is Robert Sowa, a celebrity chef and currently the head chef at Warsaw’s Jan III Sobieski Hotel.
More passengers deciding on LOT?
Meanwhile, new figures from the national carrier show that in the first half of 2011, LOT carried over 250,000 passengers more in scheduled flights than during the same period in 2010.
Including charter flights, the number of passengers carried by LOT between January and June this year amounted to 2.145 million, an 8 percent gain on the analogous period in 2010. (jb)