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Three-star Cuisine on Lufthansa Flights from Germany

Search ASIA Travel Tips .com Send to Friend ASIA Travel Latest Travel News Wednesday, 14 October 2009

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 French dressing.

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 rosehip sauce.

 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 d’hôtel 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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