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October 15, 2009

Lufthansa Enhances Menus for First Class

By Pardhasaradhi Gonuguntla

In November and December, First and Business-Class passengers on Lufthansa long-haul flights departing Germany will be served delicious culinary menus from one of the world’s most celebrated chefs. Jean-Georges Klein from Lorraine, one of France’s top three chefs, has created exclusive menus which passengers can look forward to relishing onboard.

As appetizers in First Class, passengers will enjoy pink-roasted beef filet with apples and gelée of tabbouleh and yogurt, 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, passengers can select from one of several main courses, such as a shoulder of veal simmered in hay with savory cabbage and bakers potatoes. Other dishes include 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 in-flight food features fig purée with gentian sauce, quark cream and buttermilk ice cream, textured chocolate with plum gelée or tonka bean ice with an assortment of French cheese specialties.

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, zucchini and pearl barley or penne noodles with vegetable ragout and parmesan. Another choice would be roast goose served in the November tradition. 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 re-interprets dishes from traditional local produce in a cuisine deeply rooted in the local region. Even his avant-garde creations primarily bring out the harmony between individual aromas. As the star chef himself gladly emphasizes, he owes the finishing touch of his gourmet menus to inspiration from the culinary greats: Pierre Gagnaire and Ferran Adriá.

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