First and Business-Class passengers on Lufthansa's long-haul flights from Germany can enjoy an in-flight menu from "Star Chef" Stefan Stiller throughout March and April.
The appetizers served from an êtagère in First Class feature crabmeat and avocado timbale with green apple and roasted sesame, as well as a goat cheese-tomato terrine with pesto and pine nuts and a roulade of quail on spinach with marinated Swedes. For the main course, passengers can choose from four of Stiller’s specialties: Slow-braised beef cheek with cauliflower purée and fried bread dumpling slices (his signature dish); grilled scallops with nutmeg and vanilla sauce, sugar peas, mushrooms and green pea mash; vegetable strudel with Asian soy jus, baby bok choy and shiitake mushrooms; or roasted guinea fowl with tomato trilogy and potatoes parisienne. The dessert selection includes white coffee mousse and chocolate sorbet with red wine and espresso sauce; warm banana cake with caramel sauce and macadamia nut ice-cream; or a selection of cheese.
In Business Class, appetizer selections include smoked mackerel with mango and papaya marmalade; glass noodle salad with prawns heads the choice of appetizers; and marinated duck breast, pineapple relish and ketjap manis. On the menu for the main course are pikeperch filets with chive sauce, lentil stew and potato mustard mash; or ravioli with blue cheese in light gorgonzola sauce with walnuts. To end the meal, passengers will be offered a choice of desserts, including Szechuan chocolate cake and rhubarb with vanilla.
Born in Hildesheim, Germany, Stefan Stiller acquired his cooking skills at leading restaurants, such as the Fürstenhof in Celle and the one-time three-star Goldener Pflug restaurant in Cologne. He landed a Michelin star while serving as head chef at the Grand Cru restaurant in the “Gasthaus zur Kanne" in Deidesheim in the Rhineland-Palatinate. He emigrated to China in 2004 to help open the new Club Shanghai.
Alfons Schubeck's Menus for Germany-Central/South America
Beginning March 1, and continuing throughout 2010, passengers traveling from Buenos Aires, Sao Paolo and Mexico City will enjoy the talents of Alfons Schubeck during his stint as the coveted culinary ambassador of German goodies for Lufthansa. In addition to familiar dishes from South America, the German chef will offer First and Business Class passengers onion pot roast with spring vegetables and celery potato mash; chicken aspic with roast potatoes; and flummery of semolina with strawberries and citrus fruit.
New Culinary Specialties on European Routes
For the next year, Lufthansa's Business Class passengers on longer flights throughout Europe can try new menu variations created by award-winning chef Christian Henze. Starters include tuna with papaya-zucchini salad and scampis with mango chutney as starters. Depending on the length of the route, two or three main dishes are available, such as: gourmet veal roulade filled with ham and risotto and exquisite vanilla-seasoned vegetables and small rosemary potatoes; salmon with herbs on passion fruit and fennel pistou with creamy polenta; or a meatless variant of Mediterranean noodle rice with braised vegetables and feta cheese. As the grand finale, the menu offers goat cream cheese with olive tapenade, confit tomatoes and croutons with pesto and – as a specialty on the longest European routes – a rosemary panacotta on pineapple carpaccio with vanilla syrup.
Under another label, “Welcome to Farmers’ Market" until early March, Lufthansa will serve Business Class passengers on selected European short-haul routes typical German market-style specialties in a small market-type basket. Offerings include home-made meat salad with cheese or a bouquet of cheese, rosemary, prunes and apricots. Dessert includes traditional bread pudding with nuts, almonds and raisins.
Lufthansa Star Chefs Program
Lufthansa passengers have been flying high in the realm of haute cuisine since the launch of Lufthansa’s Star Chefs program in January 2000. Harald Wohlfahrt (Baiersbronn), Dieter Müller (Bergisch Gladbach), Daniel Boulud (New York) and Paul Bocuse (Lyon) have all been engaged as Lufthansa Star Chefs. Additionally, since early 2005, internationally renowned chefs from elsewhere on the world map have been serving special in-flight fare, focusing on regional specialties on selected long-haul routes to Germany. For instance, since April 2009, Lufthansa partners with Ritz-Carlton on all flights from the U.S. to Germany.