Tommy777
ScanFlyer Mile High Club
For Immediate Release:
LUFTHANSA AND RITZ-CARLTON ESTABLISH EXPANSIVE CULINARY PARTNERSHIP
Unique Premium Menus Redefine the Airline Dining Experience
East Meadow, NY (April 16, 2009) – A memorable fine dining experience at 30,000 feet
awaits First and Business Class travelers flying Lufthansa beginning May 1, 2009.
Through this unique partnership between Ritz-Carlton and Lufthansa, premium guests
flying from the airline’s 18 U.S. gateways to Germany will select from dishes especially
created by award-winning chefs at Ritz-Carlton properties in Denver, New York City,
Boston, and San Francisco.
“Business and leisure travelers want to be able to sit back, relax and enjoy fine diningquality
cuisine as they make their way to Munich, Frankfurt and Düsseldorf. This
collaboration came about only after months of intensive testing, planning, discussion,
and tasting of dishes from appetizers to desserts,” said Simon F. Cooper, president and
chief operating officer, The Ritz-Carlton Hotel Company.
“While we have been approached by other airlines before, this arrangement with
Lufthansa made strategic sense because both brands are committed to serving up a
quality experience for their top tier of customers. We believe these new menu choices
reflect not only excellent tastes, but healthy dining options. Our chefs selected the
freshest, natural ingredients as they created their signature menus,” Cooper added.
“Lufthansa’s unique Star Chefs program is a highlight of our premium guests’ stay on–
board,” said Thierry Antinori, Executive Vice President Marketing and Sales at
Lufthansa. “Now approaching its tenth year, and after featuring more than 56 Michelin
Star-decorated Chefs from around the world, the cooperation with Ritz-Carlton certainly
takes this program to the next level. We worked very closely with the chefs, committing
resources to ensure the creation of a first-rate, truly memorable dining experience,”
Antinori added.
Lufthansa’s own sommelier, Markus Del Monego, will consult with the Ritz-Carlton chefs
to create a wine list that marries the flavors of the food with the best global vintages.
The Ritz-Carlton chefs selected to prepare the menus for Lufthansa include:
Andres Jimenez, Denver; Kaleo Adams, San Francisco; Clayton van Hooijdonk, Boston
Common; and Jacques Sorci, New York City, Battery Park. The menus will change
every two months and will begin with the culinary efforts of Chef Jimenez.
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 Ritz-Carlton Star Chef menus will be available on board all Lufthansa long-haul
flights from the U.S. to Germany through August 2010.
LUFTHANSA AND RITZ-CARLTON ESTABLISH EXPANSIVE CULINARY PARTNERSHIP
Unique Premium Menus Redefine the Airline Dining Experience
East Meadow, NY (April 16, 2009) – A memorable fine dining experience at 30,000 feet
awaits First and Business Class travelers flying Lufthansa beginning May 1, 2009.
Through this unique partnership between Ritz-Carlton and Lufthansa, premium guests
flying from the airline’s 18 U.S. gateways to Germany will select from dishes especially
created by award-winning chefs at Ritz-Carlton properties in Denver, New York City,
Boston, and San Francisco.
“Business and leisure travelers want to be able to sit back, relax and enjoy fine diningquality
cuisine as they make their way to Munich, Frankfurt and Düsseldorf. This
collaboration came about only after months of intensive testing, planning, discussion,
and tasting of dishes from appetizers to desserts,” said Simon F. Cooper, president and
chief operating officer, The Ritz-Carlton Hotel Company.
“While we have been approached by other airlines before, this arrangement with
Lufthansa made strategic sense because both brands are committed to serving up a
quality experience for their top tier of customers. We believe these new menu choices
reflect not only excellent tastes, but healthy dining options. Our chefs selected the
freshest, natural ingredients as they created their signature menus,” Cooper added.
“Lufthansa’s unique Star Chefs program is a highlight of our premium guests’ stay on–
board,” said Thierry Antinori, Executive Vice President Marketing and Sales at
Lufthansa. “Now approaching its tenth year, and after featuring more than 56 Michelin
Star-decorated Chefs from around the world, the cooperation with Ritz-Carlton certainly
takes this program to the next level. We worked very closely with the chefs, committing
resources to ensure the creation of a first-rate, truly memorable dining experience,”
Antinori added.
Lufthansa’s own sommelier, Markus Del Monego, will consult with the Ritz-Carlton chefs
to create a wine list that marries the flavors of the food with the best global vintages.
The Ritz-Carlton chefs selected to prepare the menus for Lufthansa include:
Andres Jimenez, Denver; Kaleo Adams, San Francisco; Clayton van Hooijdonk, Boston
Common; and Jacques Sorci, New York City, Battery Park. The menus will change
every two months and will begin with the culinary efforts of Chef Jimenez.
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 Ritz-Carlton Star Chef menus will be available on board all Lufthansa long-haul
flights from the U.S. to Germany through August 2010.
