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Ritz-Carlton Gourmet Treats in Lufthansa First and Business Classes

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 From 1 May 2009 and thanks to a partnership between Ritz-Carlton and Lufthansa, First and Business Class travelers flying from Lufthansa’s 18 U.S. gateways to Germany will be able to select from dishes especially created by award-winning chefs at Ritz-Carlton properties in Denver, New York City, Boston, and San Francisco.

“Lufthansa’s unique Star Chefs program is a highlight of our premium guests’ stay on–board,” said Thierry Antinori, Executive Vice President Marketing and Sales at Lufthansa. “Now approaching its tenth year, and after featuring more than 56 Michelin-Star chefs from around the world, the cooperation with The Ritz-Carlton certainly takes this program to the next level. We worked particularly close with the chefs, committing resources to ensure the creation of a first-rate, truly memorable dining experience.”

Lufthansa’s own sommelier, Markus Del Monego, will consult with the Ritz-Carlton chefs to create a wine list that marries the flavors of the food with the best global vintages. The Ritz-Carlton chefs selected to prepare the menus for Lufthansa include: Andres Jimenez, Denver; Kaleo Adams, San Francisco; Clayton van Hooijdonk, Boston Common; and Jacques Sorci, New York City, Battery Park. The menus will change every two months and will begin with the culinary efforts of Chef Jimenez.

A sampling of some of his selections include, in First Class: appetizers of seared ahi tuna, tomato white bean salad, with extra virgin olive oil; duck confit, sherry vinaigrette; a vegetarian plate of seared watermelon, and goat cheese mousse with a Banyuls glaze and crushed pistachio nuts. Main course choices offered are: pan roasted beef tenderloin, butternut squash risotto cake with porcini mushroom sauce; parmesan crusted halibut, basil risotto cake, and white wine butter sauce; eggplant rollotini, fire roasted pepper coulis, sun dried tomato ricotta salsa, with white bean ragu; and mustard rubbed breast of chicken, tomato-green olive salsa, Café de Paris butter.

The final course in First Class will be dessert choices of vanilla panacotta, strawberry consommé, sugar cookie or Costa Rican coffee ice cream, trio of Dulce de Leche cookies.

For Business Class passengers, dinner will be similarly creative and enticing, including appetizers of smoked trout mousse, poached leeks, with whole grain mustard vinaigrette and main courses including seared cod, with artichoke and carrot broth with roasted garlic and spinach stuffed gnocchi, sautéed crimini mushrooms, with pine nuts and vegetable butter sauce. Dessert lovers will savor Tres Leches cake, with fresh berries.

The Ritz-Carlton Star Chef menus will be available on board of all Lufthansa long-haul flights from the U.S. to Germany through August 2010.

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