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August 19, 2009updated Feb 11, 2013

Top Chef Revives Premium Menus For Lufthansa

By Pardhasaradhi Gonuguntla

For the first time this September and October, Lufthansa will offer its premium-class passengers a selection of dishes inspired by an iconic regional American cuisine. Acclaimed Southern Louisiana culinary master John Besh, the newest member of the airline’s award-winning Star Chefs program, will create a menu featuring Creole- and Cajun-inspired dishes for First and Business Class passengers departing from Germany to Lufthansa’s 83 intercontinental destinations.

Chef Besh’s full First Class menu will include an amuse of Creole tuna with soy sauce and citrus fruit salad; a selection of starters such as Louisiana crawfish in gelee with lemon and tomato vinaigrette; and an assortment of entrées, including grilled beef tenderloin served with the chef’s signature steak sauce and macque choux, and Cajun vegetable ragout. Dessert includes a streusel pear tear tart or passion fruit and grapefruit jelly, marshmallows and pecan with lime leaf sorbet. First Class passengers may opt for the shorter express menu, featuring lighter choices such as crabmeat salad with marinated beetroot, king prawns with Creole remoulade, or heart of palm and goat’s cheese with grapefruit, followed by a cheese plate and fresh fruit.

Business Class passengers may choose one of several starters, including terrine of braised beef with beans, tomatoes and red onion chutney. Guests bound for the U.S. may sample Chef Besh’s short ribs with mushrooms and macaroni and cheese or select one of two other appetizers that also will be offered to passengers traveling to other destinations worldwide. Main course selections include breast of chicken with tomato and bell pepper sauce served with corn bread puree, followed by a cheese plate and blueberry crumble with stewed fruit or fruit salad for dessert. A lighter Business Class menu of hot and cold dining choices will also be available. Depending on the itinerary, the selection of entrées may include smoked trout with potato salad and Black Forest ham with pickled vegetables or pumpkin-filled ravioli with mushroom ragout and chestnut, followed by a dessert of bourbon pecan pie.

“The Lufthansa challenge was certainly one of the most arduous of the Next Iron Chef competition as it required an approach to menu creation and execution that even the most seasoned culinary experts have not experienced,“ explained Chef Besh. “I was intrigued by the subtle changes that make or break an in-flight meal and jumped at the chance to partner with Lufthansa to create a full menu for the airline’s global passengers.”

www.lufthansa.com

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