Menus from one of the world's most celebrated
chefs hold out delicious culinary prospects for First and
Business-Class passengers on Lufthansa long-haul flights out of
Germany in November and December.
Jean-Georges Klein from Lorraine, one of
France's top chefs has created exclusive menus, to which
passengers can look forward with relish when they are served in
the aircraft cabin.
As appetisers in First Class, passengers
will savour pink-roasted beef filet with apples and gelée of
tabbouleh and yoghurt, smoked tuna with crabmeat on lemon crème
frâiche with walnuts as well as beetroot and comté cheese with
thyme served on an étagère.
After clear oxtail soup with cheese
sticks or a choice of salads with pumpkin and mushrooms, the main
course runs to a choice of shoulder of veal simmered in hay with savoy cabbage and bakers potatoes, sliced halibut under a nut
crust with anise beurre blanc, spinach and puréed pumpkin, or
gratin de légumes d'Anton on, a casserole of fine vegetables and
spinach with parmesan sauce.
As every year, a traditional
alternative menu in November is roast goose with red cabbage,
potato dumplings and mixed herbs. As a finale, the gourmet inflight food features fig purée with enzian sauce, quark cream
and butter milk ice cream, textured chocolate with plum gelée or
tonka bean ice with an assortment of French cheese specialities.
As starters in Business Class, passengers can choose a
mosaic of scallops and salmon served with fennel salad and crème
frâiche with keta caviar, venison pâté with Waldorf salad and fig
purée, or mixed salad with pumpkin, chanterelles, pine nuts and
The main course consists of fried halibut with
herb crust, carrots, courgettes and pearl barley or penne noodles
with vegetable ragout and parmesan. Alternatively, roast goose
will be served.
The dessert is an
unusual dish: an almond sandwich of mandarins and plums with
Dinner will also be offered on long daytime
flights: venison ham rolls stuffed with fresh cheese together with
red cabbage salad, as well as Münster cheese with caraway seeds
and marinated onions or spiced salmon on chives sauce and Alsatian
salad of cheese and sausage. Dinner culminates in a dessert of
orange sand cake Hotel K.
Jean-Georges Klein, whose
star-studded restaurant "L'Arnsbourg" in Baerenthal is set in the
Lorraine national park at the foot of the Vosges mountains in
Alsace, is a confessed autodidact.
After studying hotel
management, he worked from 1970 as maître dhôtel in the
family-owned restaurant, founded as a humble eatery for coal
merchants and loggers by his grandmother about a century ago. He
only began working in the restaurant when his mother, who won a
Michelin star in 1988, retired in 1989. It was then that he began
developing his own culinary art, which now attracts gourmets in
droves to his Alsatian restaurant. He was awarded his second star
in 1998 and his third in 2002.
An experimental spirit,
Jean-Georges Klein reinterprets dishes from traditional local
produce in a cuisine deeply rooted in the local region. Even his avantgarde creations primarily bring out the harmony between
individual aromas. As the star chef himself gladly emphasises, he
owes the finishing touch of his gourmet menus to inspiration from
the culinary greats: Pierre Gagnaire and Ferran Adriá.
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