Menus from Alfons Schubeck on South America routes â€" New culinary specialities also on routes in Europe
Star Chef Stefan Stiller will be serving sophisticated menu creations to First and Business-Class passengers on long-haul flights departing Germany in March and April.
In Business Class, smoked mackerel with mango and papaya marmalade and glass noodle salad with prawns heads the choice of appetizers, which also includes marinated duck breast, pineapple relish and ketjap manis. On the menu for the main course are pikeperch filet with chive sauce, lentil stew and potato mustard mash, or ravioli with blue cheese in light gorgonzola sauce with walnuts. To round off the delightful in-flight food, passengers will be offered an enticing choice of dessert, including Szechuan chocolate cake and rhubarb with vanilla.
Born in Hildesheim in 1966, Stefan Stiller acquired his cooking skills at leading restaurants, such as the Fürstenhof in Celle or the one-time three-star “Goldener Pflug“ restaurant in Cologne. Subsequently, he was head chef for five years at the “Grand Cru“ restaurant in the “Gasthaus zur Kanne“ in Deidesheim in the Rhineland-Palatinate, where he landed a Michelin star. In summer 2004, he moved with his family to China to help set up the new Club Shanghai there. In August 2004, he ventured out on his own and is now the proud proprietor of “Stiller’s Restaurant“, meantime one of the most favoured eateries in the booming Shanghai metropolis.
Menus created by Alfons Schubeck for flights to Germany from South and Central America On flights to Germany from Buenos Aires, Sao Paolo und Mexico City from 1 March, Alfons Schubeck will be acting as culinary ambassador of German goodies in the culinary calendar. Aside from familiar dishes from South America, the celebrated German chef will be offering passengers choice creations of his own making throughout the year in 2010. Among the delicacies on the menu card in First and Business Class are onion pot roast with spring vegetables and celery potato mash, chicken aspic with roast potatoes, or flummery of semolina with strawberries and citrus fruit.
New culinary specialities on European routes For a good year since February, Lufthansa has been treating Business-Class passengers on long European routes with new menu variations created by award-winning chef Christian Henze. He is noted for using fresh, healthy produce, tasty seasoning and intensive aromas. His menus attune ideally with the Lufthansa “Discover Flavour” in-flight service concept – and converse with all five senses. Whatever passengers pick and choose, their palate will thank them: Tuna with papaya-zucchini salad and scampis with mango chutney as starters. Depending on the length of the route, two or three dishes are on offer for the main course: Gourmet veal roulade filled with ham and risotto, plus exquisite vanilla-seasoned vegetables and small rosemary potatoes. Or salmon with herbs on passion fruit and fennel pistou with creamy polenta. The choice includes a meatless variant of Mediterranean noodle rice with braised vegetables and feta cheese. As a grand finale, the menu is rounded off with goat cream cheese, with olive tapenade, confit tomatoes and croutons with pesto and – as a speciality on the longest European routes – a seductive rosemary panacotta on pineapple carpaccio with vanilla syrup. Under another label - “Welcome to Farmers’ Market“, Lufthansa is serving Business-Class passengers on selected European short-haul routes up to early March with typical German market-style specialities in a small market-type basket. In the basket are such tasty morsels as home-made meat salad with cheese in a typical preserving jar. Or a bouquet of cheese, rosemary, prunes and apricots. Among the basket contents as a dessert is traditional bread pudding with nuts, almonds and raisins.
Lufthansa Star Chefs Programme Lufthansa passengers have been flying high in the realm of haute cuisine since the launch of Lufthansa’s Star Chefs programme in January 2000. Imaginative menus in the skies from chefs at the pinnacle of the world’s cooking fraternity have turned their flights into truly heavenly delights. To date, such international celebrities as Harald Wohlfahrt ( Baiersbronn ), Dieter Müller ( Bergisch Gladbach ), Daniel Boulud ( New York ) or Paul Bocuse ( Lyon ) have been engaged as Lufthansa Star Chefs to provide savoury menus in the aircraft cabin. Additionally, since early 2005, internationally renowned chefs from elsewhere on the world map have been serving special in-flight fare, focusing on regional specialities on selected long-haul routes to Germany.
Deutsche Lufthansa AG Corporate Communications
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