A fine dining experience at 30,000 feet awaits First and Business Class travelers flying Lufthansa beginning May 1, 2009. Through this unique partnership between Ritz-Carlton and Lufthansa, premium guests flying from the airline’s 18 U.S. gateways to Germany will select from dishes especially created by award-winning chefs at Ritz-Carlton properties in Denver, New York City, Boston, and San Francisco.
“Business and leisure travelers want to be able to sit back, relax and enjoy fine dining- quality cuisine as they make their way to Munich, Frankfurt and Düsseldorf. This collaboration came about only after months of intensive testing, planning, discussion, and tasting of dishes from appetizers to desserts,” said Simon F. Cooper, president and chief operating officer, The Ritz-Carlton Hotel Company.
“While we have been approached by other airlines before, this arrangement with Lufthansa made strategic sense because both brands are committed to serving up a quality experience for their top tier of customers. We believe these new menu choices reflect not only excellent tastes, but healthy dining options. Our chefs selected the freshest, natural ingredients as they created their signature menus,” Cooper added.
“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-decorated Chefs from around the world, the cooperation with Ritz-Carlton certainly takes this program to the next level. We worked very closely with the chefs, committing resources to ensure the creation of a first-rate, truly memorable dining experience,” Antinori added.
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 all Lufthansa long-haul flights from the U.S. to Germany through August 2010.