For the partner dinner of a leading international corporate law firm held in March 2026 at Tempelhof Airport, we developed a comprehensive catering concept. The airport’s impressive backdrop was paired with a meticulously staged setting, where our service staff appeared in captain and cabin crew uniforms and branded flight trolleys shaped the experience both visually and functionally.
The flying finger food was served directly from the trolleys, combining high-quality ingredients with a clear, immersive concept. Poultry skewers with hazelnut satay sauce and cilantro, redtail prawns with wasabi mayo and puffed rice, and tartlets with halibut tartare and blueberry caviar set the initial tone. Blinis with artichoke and caviar, as well as No Scallop—a vegan alternative with dashi vinaigrette, shallot, and leek oil—captured the lightness and translated it into precise flavors.
At the sit-down dinner, the cuisine was minimalist and focused. Corn-fed chicken with peas and yuzu, with the vegan alternative “Field and Fire” featuring carrots and peas, opened the menu. The main course featured beef tenderloin and braised cheek with mushrooms and koji, as well as black cod with leeks and peas, complemented by a celery steak as the vegan option with Café de Paris sauce and walnut salad.
The sweet finale was provided by our Flying Desserts—Dome au Chocolat with peach and passion fruit, as well as berries with champagne and sorbet—which were brought directly to the guests. Dessert stations were also available: Lemon Bar Meringue & Curd, Fruit Tarte with Tahitian vanilla and fresh berries, Dubai Date with kataifi and pistachio, and Cassis Tarte made with blackcurrant mousse and white chocolate. The combination of Flying Desserts and dessert stations created an interactive, delightful finale full of color, flavor, and surprise.
We would like to thank the international corporate law firm for their trust, Tempelhof Airport as an exceptional host, and Obis360 for their collaborative partnership. An evening that demonstrates how concept, presentation, and cuisine come together to create a harmonious overall experience.
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