Ritz-Carlton Cuisine Takes Flight on Lufthansa

Starting May 1st, Ritz-Carlton will be lending the culinary skills of their chefs to Lufthansa flights embarking from their 18 US gateways to Germany as part of partnership that seeks to deliver a seamless brand experience. The idea being that business and first class customers can stay at one of the luxury chain’s properties and […]

Starting May 1st, Ritz-Carlton will be lending the culinary skills of their chefs to Lufthansa flights embarking from their 18 US gateways to Germany as part of partnership that seeks to deliver a seamless brand experience. The idea being that business and first class customers can stay at one of the luxury chain’s properties and then board an airplane while still enjoying the same level of service. For Lufthansa, this represents an opportunity to further their “Star Chefs” program that began in 2000 as way to elevate the flight experience by bringing in top international chefs to provide location specific cuisine.

Chefs will rotate every two months, beginning with Chef Andres Jimenez from the Ritz-Carlton in Denver. The menu below has been taken from the press release:

A sampling of some of his selections include, in First Class: appetizers of seared ahi tuna, tomato white bean salad, with extra virgin olive oil; duck confit, sherry vinaigrette; a vegetarian plate of seared watermelon, and goat cheese mousse with a Banyuls glaze and crushed pistachio nuts. Main course choices offered are: pan roasted beef tenderloin, butternut squash risotto cake with porcini mushroom sauce; parmesan crusted halibut, basil risotto cake, and white wine butter sauce; eggplant rollotini, fire roasted pepper coulis, sun dried tomato ricotta salsa, with white bean ragu; and mustard rubbed breast of chicken, tomato-green olive salsa, Café de Paris butter.

The final course in First Class will be dessert choices of vanilla panacotta, strawberry consommé, sugar cookie or Costa Rican coffee ice cream, trio of Dulce de Leche cookies.

For Business Class passengers, dinner will be similarly creative and enticing, including appetizers of smoked trout mousse, poached leeks, with whole grain mustard vinaigrette and main courses including seared cod, with artichoke and carrot broth with roasted garlic and spinach stuffed gnocchi, sautéed crimini mushrooms, with pine nuts and vegetable butter sauce. Dessert lovers will savor Tres Leches cake, with fresh berries.

The program will run through August 2010.

[via Hotel Chatter]

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