OREANDA-NEWS. Moscow Domodedovo Airport held yet another Tasting Board: aviation catering experts and media representatives assessed the updated menu developed by professional of gastronomic art as we approach the spring/summer navigation period.

Domodedovo Catering Service, the largest in Russia and Eastern Europe in-flight catering facility, presented to the tasters about one hundred new dishes prepared according to the concept of healthy eating and able to surprise even the most discerning good trencherman. A contrasting combination of traditional ingredients gives a special zest to the new menu, which makes it more colorful and original.

The experts had a major problem to tackle: they had to assess the palette of culinary delights: braised beef in coconut and yoghurt sauce, celery roots roasted with mustard, Caucasian-style meat, carrot cake with cream, chiabatta sandwich with onion jam - all dishes are unique. Each Board member filled a tasting sheet where they had to give their expert opinion and make comments. Not only the taste, but also the aesthetic component of the menu items were taken into account.

Particular attention of the tasters was drawn by brownies which came to be so special not so much because of dried fruit and nuts as because of cream. It was the whole point: masters of confectionary art of Domodedovo Catering Service developed an exclusive recipe of the dessert blending the inherent sweetness of culinary products and salty flavor of the cream.

At the last Tasting Board, the experts had a chance to "taste" the high level of gastronomic excellence, but also high-tech process of cooking. Domodedovo Catering Service uses the unique equipment which allows to optimize the production process and to take care of the quality and useful properties of the food at the same time. This makes it possible to conduct the optimal pricing policy and to expand the range, following the global aviation catering trends. So, the factory uses the automated system of stuffed confectionary manufacturing, maximum capacity of which is 90 pieces per minute. Special techniques used at the catering factory: zymoprotein-based marinades, a special way of smoking using alder chips, as well as the technologies of sous-vide cooking (French for "under vacuum"), preserving taste and flavor of products, give passengers a chance to taste the full flavor of the new menu.

Passengers will taste the new spring/summer menu on flights departing from Domodedovo. Over 80% of Russian airlines, operating from the largest air harbor of Russia, are provided with the products of Domodedovo Catering Service; its in-flight meals are also ordered by the leading international airlines such as Emirates, Singapore Airlines, Vietnam Airlines, Swiss and others.