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September 6, 2008

Star Chef Alfred Friedrich creates menus for Lufthansa’s First and Business Class Passengers

By Pardhasaradhi Gonuguntla

East Meadow, NY — In September and October Lufthansa is inviting its First and Business Class passengers on a culinary journey through the realm of haute cuisine. For eight weeks, Lufthansa Star Chef Alfred Friedrich will be offering passengers on long-haul flights from Germany a modern take on French-Mediterranean delicacies. His creations for First Class include terrine of braised Provençal vegetables with tapenade and fillet of pike perch wrapped in Savoy cabbage on celery puree with apple jus. In Business Class, passengers will be offered a range of specialties, including fillet of smoked salmon with artichokes in pine nut vinaigrette and braised halibut in tarragon stock with root vegetables.

Alfred Friedrich originally hails from Austria. After a period as chef de cuisine at the Residenz Heinz Winkler restaurant in Aschau in the Chiemgau region of Upper Bavaria, he moved to Frankfurt, becoming chef de cuisine at Zarges, a gourmet establishment in the famous, restaurant-lined street known as “in der Fressgass”. Initially founded in 1959 as a butcher’s shop, Zarges is still run as a family business. The gourmet restaurant, bistro, bar, café and butcher’s shop, all in the French 18th-century style, now extend over three floors. Alfred Friedrich is an advocate of creativity and “down-to-earth” cooking. He places importance on precise cooking times, only uses the best basic ingredients possible and always strives for culinary perfection. The Gault Millau Guide awarded him 18 out of a possible 20 points, making him one of the best chefs in Germany.

New menu creations on routes from the United States to Germany:

From September to February, Karlheinz Hauser will ensure the culinary well-being of First and Business Class passengers on routes from the United States to Germany. Sesame and pepper-coated tuna fish on a bed of radish, avocado and soya and Hamburg-style fried fish served with mushrooms, roast potatoes and mustard sauce are only two examples of his delicious creations. Hauser discovered his love for cooking at the age of six. Ultimately, his hobby became a vocation, and his culinary skills have been duly recognized. He has won the highest awards, including eight Five Star Diamond Awards. Until 2002, Hauser was chef de cuisine at Berlin’s renowned Hotel Adlon. Since then he has been chef de cuisine at the Süllberg in Hamburg, which also houses the Seven Seas gourmet restaurant. The Süllberg was established around 1900. Even back then, its stunning location with views of the River Elbe made it a popular destination for day-trippers and proved an inspiration for many a poet and painter.

Lufthansa Star Chef program

Since January 2000, Lufthansa has taken its First and Business Class passengers to new culinary heights. Imaginative menus, created by top chefs from all over the world, make a Lufthansa flight a truly heavenly experience. To date, such international celebrities as Harald Wohlfahrt (Baiersbronn), Dieter Müller (Bergisch Gladbach), Frank Zlomke (Paarl, South Africa), Daniel Boulud (New York) and Paul Bocuse (Lyon) have been engaged as Lufthansa “Star Chefs”. In addition, since the beginning of 2005, internationally renowned chefs have created special menus on selected long-haul routes from Germany to reflect the culinary tastes and traditions of the respective destination.

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