Roland Schmid, the 2011 Swiss Chef of the Year,
will be indulging Lufthansa passengers in First and Business Class
with his creative dishes in the months of July and August.
It is his blend of traditional Swiss cuisine and
modern creations that sets apart this top chef. For several years
now, as Chef de Cuisine at the Äbtestube gourmet restaurant in Bad
Ragaz in Switzerland, Roland Schmid has been winning over his
customers with his modern take on traditional Swiss cuisine based
on the use of locally sourced, natural products.
As amuse-bouches in First Class, the Swiss chef
has created a mille feuille of air-dried Grison beef and Alpine
cheese with fig chutney.
Starters include king prawn confit with
strawberry salad and green pepper; jellied veal with chervil, snow
pea salad and lime vinaigrette; and zucchini and bell pepper
terrine with basil sour cream.
As a main dish, there is a choice
of medium-rare saddle of lamb with a Gorgonzola cheese and herb
crust, vegetables au gratin and potato blinis; Pizokel
(Swiss-style noodles) with mushrooms, Savoy cabbage and Appenzell
cheese sauce; and pigeon strudel in port sauce served with
broccoli and mashed Jerusalem artichokes.
The Lufthansa Classic
dish in July is fillets of trout meunière with almond butter and
potatoes, and in August fillets of sole à la Florentine with sauce
Mornay, leaf spinach and potatoes.
As a dessert in First Class
there is a choice of cold elderflower soup with mixed wild berries
and cassis sorbet or Schmids chocolate dream: pavé, sorbet and
port chocolate sauce.
For those passengers who would prefer a more
substantial dessert, there is a cheese creation from St. Nectaire
with Appenzell cheese, Roquefort, Fougerus and Tête de Moine with
fig mustard, white and black grapes and pecan nuts.
There is a choice of starters, including pike
terrine wrapped in carrots, trout tartar, kohlrabi salad and
parsley crème fraîche and Appenzeller Mostbröckli (a Swiss beef
speciality with melon and chanterelles).
As a main dish,
passengers can choose fried cod on lemon sauce with spring onions,
orange segments and mashed green peas or Älplermagronen (macaroni
and potatoes with Alpine cheese) served with apple wedges and
The Lufthansa Classic menu in July features sliced
veal in cream and mushroom sauce with Swiss pasta and vegetables,
and in August, Hungarian beef goulash, summer vegetables and
To follow, a classic Swiss dessert Rüblikuchen
(carrot cake) rounds off the Business Class menu.
flights to North and South America, our Business Class passengers
can also look forward to a Special Moment a typical Swiss
snack in the form of a miniature rucksack filled with gourmet
nibbles such as veal meatballs and Landjäger (air-dried sausage)
with mustard, cheese salad, radish and apple, farmhouse bread and
butter and on a sweet note Swiss chocolate.
completing his apprenticeship as a chef in Bülach in Switzerland,
Roland Schmid ventured further afield, gaining experience working
at some of the top restaurants in the gourmet world, including the
Palace in St. Moritz, the Giardino in Ascona and Mosimanns in London. He also worked under star-studded chef Harald Wohlfahrt in
Baiersbronn. Meanwhile, Roland Schmid has gained a strong reputation for his own refined style of cooking, which has earned
him 17 Gault Millau points. However, he has stayed true to his
roots and since 2003 has been developing his creative talents at
the Äbtestube in Bad Ragaz in Switzerland.
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