Lufthansa delights passenger palates with French cuisine

Wednesday 16, June 2010


Lufthansa delights passenger palates with French cuisine


Lufthansa’s Star Chef in July and August hails from the same region in France as the airline’s brand-new Airbus A380 flagship.


The two Michelin-starred Le Puits Saint Jacques restaurant run by Bernard Bach nestles in the small village of Pujaudran, not far from the Airbus plant in Toulouse. 


On offer as starters to whet gourmet appetites on long-haul fights in First Class is terrine de foie gras in cured breast of duck with pistachios and pear, vanilla and pear purée and balsamic vinaigrette or crème brûlée of green asparagus and port wine jelly. As salad, summer lettuce comes with a selection of four main dishes: medallions of veal fillet with caramelised black walnuts, ricotta and Swiss chard cannelloni, fried scallops with chestnut sauce, mashed pumpkin and nut oil, wild mushroom ravioli served with herb mushrooms and coca cream or guinea fowl with dried fruit and almonds on liquorice sauce with root vegetables and potato galette.  To round off the meal as dessert, passengers can choose between vanilla parfait and toffee on a crunchy flan in milk chocolate with caramel and cream sauce or raspberry and curd mousse topped with almonds in green apple soup. Providing a perfect finish is an assortment of cheese, including morbier, brie, bleu de gex or gaperon.  


A selection of hors d’oeuvres for long-haul passengers on flights ex Germany in Business Class includes red mullet terrine with vegetable salad and olive sauce, smoked breast of duck on a potato waffle served with herb ricotta or summer lettuce with bell pepper, olives and grilled zucchini.  Main dishes are also Mediterranean-inspired:  From savoury lamb stew with ball peppers and creamy polenta, the choice runs to fried halibut topped with onion and lemon, accompanied by mussels and bean purée or zucchini and eggplant lasagne with sun-dried tomatoes. Served as dessert is a delicious fruit salad with blueberries, or a duet of white and dark chocolate with strawberry sauce and French cheese. 


Bernard Bach learned his trade alongside celebrated French chefs. After moving from his home in the little village of Pujaudran to Porto-Vecchio in 1995, he was awarded a star for his culinary expertise in 1997. In 1999, he returned home to Pujaudran to take over the  Le Puits Saint Jacques restaurant. He retained the star held by his predecessor and added a second to it in 2008. While modern and cosmopolitan, Bernard Bach’s cuisine is, simultaneously, traditional and authent


New culinary cooperation in China

Lufthansa has signed up to a new culinary cooperation deal with the Portman Ritz-Carlton hotel. From 1 July 2010, First and Business Class passengers on Lufthansa flights from China will enjoy sophisticated dishes created by two outstanding chefs from the Shanghai luxury hotel.  


Cheng Chu Keung, chef at the Chinese restaurant in the hotel’s summer pavillion, has developed the Chinese menus. Born in Hong Kong, he commands a brigade of around 20 cooks in the pavilion and has won enthusiastic acclaim for his cuisine from celebrity guests, among them Bill Clinton no less. Lufthansa passengers flying from Germany to China can also select his culinary compositions at mealtime to indulge their preference for Chinese food in the aircraft cabin 


The western menus on flights from China to Germany will be created by his colleague, Stephane Puverel, who was born in France in 1972. The holder of a number of culinary awards, he has acquired a wealth of gastronomic experience from cooking at a number of de-luxe hotels.  


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), Marc Haeberlin (Illhaeusern), Daniel Boulud (New York) or Joachim Wissler (Bensberg) 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 food, focusing on regional specialities on selected long-haul routes to Germany.



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