Tillmann Hahn of the Grand Hotel Heiligendamm creates special inflight menus
Only recently the leaders of the G8 nations were being treated to his gourmet cuisine, and now Lufthansa passengers can look forward to savouring his special creations. Tillmann Hahn, the top chef in the eastern German state of Mecklenburg-Western Pomerania, has created culinary delights exclusively for First and Business Class passengers. Two of the dishes that will be offered in First Class this summer are terrine of baby carrots and goat cream cheese with dried tomatoes and wild herb gribiche and roasted monkfish in hot-and-sour coconut milk, shiitake mushrooms and champignons. In Business Class, passengers can select from a range of delicacies, including “Hiddenseer Pfefferlappen” (soused herring) with leek salad and wok-fried chicken in a green curry sauce with capsicum, snow peas, cashew nuts and aromatic rice.
Tillmann Hahn was born in Darmstadt in 1969. He discovered his talent and passion for cooking at a very early age and would enthusiastically help his mother in the kitchen with any tasks entrusted to him. In the summer of 1986, he did work experience at the legendary Schweizer Stuben restaurant, where he later completed his apprenticeship. Other illustrious names, such as the Landhaus Scherrer in Hamburg or the Mandarin Oriental in Hong Kong, subsequently adorned his CV. Since 2003, he has been Chef de Cuisine of the gourmet restaurant Friedrich Franz at the Kempinski Grand Hotel Heiligendamm. The dishes to which he treats his guests at the Baltic Sea resort are based on traditional French cuisine but also incorporate ethnic influences from many other countries. With his team, Tillmann Hahn has twice been awarded a Michelin star.
The menus created by Tillmann Hahn will be served to First and Business Class passengers more than 250,000 times in the months of July and August.
