Text
and Photos By Stephen Ashton
In
this age of airline challenges and cutbacks it is refreshing to
find elegance, courtesy and service to be the order of the day
on Lufthansa international airlines.
From
the moment you board a Lufthansa flight, you become immersed in
European culture. And the timing is perfect on flights leaving
from the West Coast of the US. On the evening departures, particularly
after a sometimes arduous preparation, one is ready to relax and
let the pressures of life at home recede like the lights of the
city below.
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One
of the great pleasures of traveling on such a long flight, in
this case from San Francisco to Frankfurt non-stop, is that you
have plenty of time to linger over a superb meal. With as many
as seven courses, each presented in the finest manner of a great
restaurant, dining aboard becomes a most pleasurable experience.
Attention
to every detail is evident in the First Class cabin: from the
fine wine glasses to the designer salt and pepper shakers; the
glass and china plates to the perfect red rose at every place-setting.
It is clear that Lufthansa has sought out not only world class
chefs and sommeliers to put together their service, but also consulted
with the finest of restaurateurs to assure the level of excellence
and good taste they strive for.
“We
want to provide a tasteful framework in which the tableware and
service harmonize with the food and drinks on our menus created
by top international chefs, says Thomas Sattelberger,
Lufthansa's Executive VP of Product and Service. The Lufthansa
Connoisseurs on Board" consists of three tiers: StarChefs,
Taste Europe and Vinothek Discoveries.
“Star
Chefs" are truly world class and they create gourmet
menus that frequently change. Some of those featured this year
are the Austrian “Chef of the Decade",
Helmut Österreicher and the
“World Master of Culinary Arts".
Thomas
Keller
of Napa Valley's famed French Laundry Restaurant. A unique
contribution to the Connoisseurs program is a series of exquisite
dishes created by the prestigious chefs of the exclusive organization
Jeunes Restaurateurs d Europe and in particular the Jeunes
Restaurateurs d Europe Deutschland. A select few chefs, who
must be owners of their establishment and are from 25 to 35 years
of age. On our flight a delicious Beef Tenderloin Roulade filled
with Porcini Mushrooms was created by Chef Clemens Baader.
(It is a favorite of our Co-Pilot, which
is always a good recommendation!)
From
the Caviar to the Key Lime Pie (see the full menu in the captions
to the photographs) the Food&Beverage experience on Lufthansa
is top flight.
Stretching
out on the fully reclining sleeper seats, nestled in your Lufthansa
sleeping shirt, comforted by pillows and blankets, the passenger
can doze off for a restful undisturbed sleep.
In
spite of the turndown in worldwide air travel, Lufthansa has posted
a refreshing bit of news: a three quarter of a billion dollar
profit for 2002 and at the same time cut its debt by 66 percent
Markus
Del Monego, a winner of the title "World's
Best Sommelier", selects all the wines and
constantly expands the range of wines offered on board.
The
culinary Star Chefs highlights are prepared by
LSG Sky Chefs, the world leader in airline catering.
The innovative Lufthansa subsidiary is renowned for its quality
and service and is perfectly suited to realize the elegant creations
of Lufthansa's top chefs.
Other
Great Related Links:
Lufthansa.com
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