Lufthansa Announces Anniversary Meals for First and Business Class
August 19, 2010 By: Jena Tesse Fox
The reputation for airplane food just keeps getting better. For example, since 2000, Lufthansa has been offering in-flight menus created by award-winning international chefs to first and business class passengers on long-haul flights. Nice touch: Each menu is offered for two months so that frequent fliers won't get bored. ("Lobster thermidor? Again?")
To celebrate the 10-year anniversary, during September and October, the menus served on long-haul flights have actually been chosen by Lufthansa’s passengers who filled out an online ballot voting for their favorite meals. Here are the results:
First Class starters range from duck specialities and lentil salad by Daniel Boulud (Restaurant Daniel, New York); Nashi pear with honey mustard sauce, goat cheese and caramelized walnuts by Jin Jie Zhang (Green T. House, Beijing); and marinated jumbo shrimp with wasabi and diced mango by Tam Kok Kong (China Club, Berlin). Main dishes vary from braised veal cheeks with Tahiti vanilla and chickpea mousseline, flambéed raspberries and broccoli by Sven Elverfeld (Restaurant Aqua, Wolfsburg); roast pigeon in nut crust, quinoa grains with dates and mint by Anne-Sophie Pic (Maison Pic, Valence); “Schlutzkrapfen” (Tyrolean pasta filled with quark and spinach with a light gorgonzola sauce and spring onions) by the South Tyrolean maestros, Karl Baumgartner (Restaurant Schöneck, Mühlen) and Norbert Niederkofler (St. Hubertus, San Cassiano); or tuna steak served with soy sprouts, sesame and mashed wasabi by Reto Mathis (Mathis Food Affairs, St. Moritz). For dessert, passengers can choose between French white coffee parfait and candied Clementine by Gérard Rabaey (Le pont de Brent, Brent) or an Austrian-style pancake with berry compote and vanilla ice creamy by Martin Sieberer (Trofana Royal, Ischgl).
Business Class passengers chose a menu that includes veal with salsa diavola and vegetable salad as a starter by Nadia Santini (Dal Pescatore, Mantua); a main dish created by Heinz Winkler (Residenz Heinz Winkler, Aschau) consisting of jumbo shrimp with curry sauce and wheat berry risotto or a dessert of charlotte of yogurt atop blueberry sauce by Thomas Keller (French Laundrey, Napa Valley).
“Lufthansa Classics" will continue to be served in both premium classes. Alongside the Star Chefs menus, the airline will offer a monthly choice of classic dishes such as Wiener Schnitzel (Viennese breaded escalope) or Königsberger Klopse (Königsberg meatballs).
For more information, visit www.lufthansa.com.
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