Menus with Spanish flair on Lufthansa flights

Friday 15, October 2010


Menus with Spanish flair on Lufthansa flights


Lufthansa has retained the services of one of Europe’s most exciting and creative cookery talents for the airline’s Star Chefs programme: Michelin-starred Marc Fosh, the British master chef, has lived and worked on Majorca for 20 years.


Aside from two renowned restaurants, he runs a cookery school with adjacent delicatessen and an exclusive catering service on the Balearic island in the Mediterranean. As the Lufthansa Star Chef, he will be offering his sophisticated, Spanish-inspired cuisine on long-haul flights in First and Business Class in November and December.


Starters served from an étagère in First Class range from salad of cod with oranges, black olives and sherry dressing to Cecina de Leon, grilled courgettes and shaved manchego cheese or mixed vegetable terrine on pine-nut vinaigrette with artichoke mousse. After salad or frothed watercress soup with croutons, the choice of main dish varies from braised cheek of beef garnished with olives and leek accompanied by mashed celery to saffron-crusted halibut with sauce bouillabaisse, bell pepper and black Venus rice or tian of eggplant, couscous and tomatoes with Mediterranean vegetables. As a mouth-watering finale, the dessert consists of truffle cream of chocolate and olive oil with fleur de sel, raspberry and bell pepper jelly or cream of lemon salt with cherry and rosewater sorbet and Ducca hazelnuts.


No less creative are the menus served in Business Class. As starters, passengers can choose from marinated king prawns on mixed melon salad and take veal roulade with mushrooms, dried fruit, bulgur salad, orange and carrot sauce or mixed lettuce with herb mushrooms, olives and bell pepper with Spanish dressing. The choice of main dishes runs to red mullet filet on paella with mussels or garganelli with tomato sauce, cheese and olives. As a dessert, passengers will be served Tarta de Almendra (Spanish almond cake) or manchego and Iberico cheese with quince jelly or fresh fruit salad. Marc Fosh began his culinary career at the age of 17 working at London’s renowned Greenhouse Restaurant, before moving on to the Michelin-starred Chelsea Room at the Carlton Tower Hotel. After a lengthy apprenticeship in France and Spain, he settled in Mallorca as head chef at a local restaurant where he soon acquired a Michelin star.


A perfectionist, he developed his own unique style of cuisine noted for a distinct Spanish touch, blending traditional French with modern Mediterranean and Asian traditions. His food is light and fresh with direct flavours and seasonal produce that lets the ingredients speak for themselves. Important to him is that his guests enjoy their food in casual yet stylish surroundings and leave well satisfied when they depart. Marc Fosh has a penchant for “playing” with salt: The Mallorcan flor de sel, which he has developed, gives his dishes their final delightful flair.


In the two months in which Marc Fosh is creating the signature menus on Lufthansa flights, all passengers in Business Class will be presented with two small tins of fine salt to take home and try out in their own kitchen. The gesture is part of the celebration of the tenth anniversary of the Star Chefs premium dining programme and designed to give passengers a deeper insight into the culinary philosophy of whichever chef happens to be behind the menus on the two-monthly roster. In future, moreover, a different traditional dish will be served monthly under the Lufthansa Classics label. In November and December, the honour goes to roast goose served seasonally at Christmas with red cabbage and potato dumplings. In other months, pride of place will go to Königsberger Klopse (Königsberg meatballs), Viennese breaded escalope or asparagus.


Lufthansa passengers have been on a high in the world of haute cuisine since the launch of Lufthansa’s Star Chefs programme in January 2000. In-flight creations by culinary luminaries 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 to provide savoury star-chef 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.



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