let's start with the May/June menu Germany - US West Coast ...
arranged by current LH star chef Andreas Krolik from Brenner's Park Hotel & Spa, Baden Baden
Menu
Hors d'ouvre
Marinated White and Green Asparagus with Chilean Shrimp or
Chicke Terrine with Artichoke and Wild Mushrooms, Waldorf Salad and Fig Chutney with Walnuts
Salad
Radicchio, crisp Iceberg Lettuce, Tomato and Cucumber, Sun-dried Tomato Dressing
Bread, Rolls and Butter
Entrees
Grilled Breast of Chicken enhanced my Morel Mushroom Cream with Celery Mousseline and poached Apples or
Fillet of Cod in a fruity Curry Fond served with Bell Pepper Leek Ragout or
Pasta with Mediterranean Vegetables and Wild Garlic Ricotta Sauce
Cheese and Dessert
Camembert, Bavaria Blu and Gouda Cheese or
Passionfruit Tart and Raspberry Coulis or
Melon Medley
Snack
Entrees
Cold Gourmet Plate: Ratatoulle Salad with Breast of Turkey, smoked Salmon and Curry Yoghurt Dip or
Hot Speciality: Hearty Beef Goulash in Burgundy Sauce served with creamy Vegetables
From the Bread Basket: a selection of Bread and Rolls
Dessert
Savarin with Strawberry Puree and Vanilla Crème
Sandwiches, Pastry, Fruit and Beverages are available during the entire flight upon your request ...
... and the other way round ... arranged by Gordon Maybury, Executive Chef @ The Peninsula, NYC.
Menu
Hors d'oeuvre
Pistachio crusted Shrimp with Mango Salsa and Cilantro Aioli or
Smoked Duck Breast with Sweet Corn Flan and Cerry Vinaigrette
Salad
Mesclun Mix presented with Dressing
Bread, Rolls and Butter
Entrees
Lemon Rosemary crusted Chicken Breast with Spring Vegetables in a Natural Jus or
Grilled Atlantic Salmon with Celeriac Puree and Sweet Pea Jus with Fava Beans or
Saffron Fettuccine with roasted Vegetables and chunky Tomato Sauce
Cheese and Dessert
Sage Derby, Gruyère and Cambozola or
Apple Raisin Bread Pudding with Sweet Cream or
Fruit Salad
Brunch
Fresh Fruit
Entrees
Cold Gourmet Plate: Salami, Breast of Turkey, Brie and Pepperjack Cheese
or
Hot Speciality: Omlette served with Mushroom Ragout, Tomato Concassée and Rösti Potatoes
From the Bread Basket: a selection of Rolls, Croissants and Muffins, Butter, Preserves, Honey and Nutella
Hors d'oeuvre
Caviar
Air-dired Beef and Melon (outstanding!)
Grilled Kingclip with Salad Chkalaka, African-style Relish
Fennel Salad with Apples and Oranges (had two helpings!)
Duck Confit with Prunes
Salad
Mesclun Mix with Coriander Lemon or Ranch Dressing (go for the corriander)
Entrees
Beef and Vegetable Roulade served with Paprika Cream Sauce, Baby Squash, Red Bell Peppers and Spatzle
Fillet of Salmon and King Prawns Szechuan-style with Chineese Mushrooms, Carrots and Egg Fried Rice
Cape Malay-style Chicken Curry offered with Green Beans and Lentils. (this was my choice, and simply outstanding)
Spinach and Cheese Ravioli complemented by Parmesan Cream, Pesto and Mixed Vegetable Julienne
Cheese and Dessert
International Cheese (all were wonderful)
Masala Cake with Mascarpone and Fruit Tart
Honey Pistachio Panna Cotta with Cherry Coulis (yummy!)
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LH F meal in Jan/Feb ex FRA/MUC to the US is pathetic (again)
Per my recent experience I must report, that the meal offerings are pathetic this month (and next month). When I talked to the purser she completely agreed and said, that a couple people complained already.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria.
I will probably move my next scheduled trip from February to March in order to avoid this meal again.
BTW, purser told me, that the business class meal is not any better.
Per my recent experience I must report, that the meal offerings are pathetic this month (and next month). When I talked to the purser she completely agreed and said, that a couple people complained already.
Wine selections went down as well. Who the hell needs a Zweigelt, aside that it is from Austria.
I will probably move my next scheduled trip from February to March in order to avoid this meal again.
BTW, purser told me, that the business class meal is not any better.
Programs: LH/LX Sen, was SQ QPP4, BA Gold/Emerald, TK*G, HHonors Diamond, OK, SPG Gold, AClub Silver
Posts: 301
nothing wrong with wine selection
Sorry, but disagree about wine selection.
LH offers in F/C a selection that includes some well known wines (French Bordeaux or Burgundy, Calfornian Cabernet/Sauvignon, Australian Shiraz etc.) and one which is a bit less common but meets the same quality standards. For the red this is currently a very pleasant Zweigelt from Austria, it will be something else later this year.
I often like to taste a glass of wine which I don't get every day in each and every restaurant. In fact also the current Zweigelt was delicious and I certainly recommend anyone who gets the chance to taste it.
In contrast I find wine selection on many other airlines rather boring ...
Programs: LH Sen, Hertz PC, Sixt Pt, HHonors Gold, Hyatt Diamond, IC Pt
Posts: 40
F wine selection is usually interesting
I have never been disappointed with the F wine menu.
On the recent flights I had in Nov/Dec, I liked almost everything on it, including the champagnes. I guess they opened 4 bottles on GRU FRA because all the guests liked the champagne - with the UD only half full.
And I did enjoy the Michel Rolland Clos de la Siete in the air.
Curious how it will taste at home...
As for the food, my impression is, it has become less tasty and less inspired since they introduced the étagère concept again. But how much more do you really want to eat?
However, the FCT food beats the onboard food every time IMHO.
I absolutely agree with SoG's observation. Food quality on board in both C and F has been declining so badly over the recent months that I regularly don't bother anymore to wait for dinner service on night flights.
I was also hoping for an improvement in January and experienced the same disappointment as SoG. Unfortunately I can not wait until March...
The options to/from Asia aren't something to write home about either.
And another interesting datapoint: the "express dine" option from FRA to SIN in F had very strange similarities with one of the 3 main dishes offered in C. Seems like they don't even really bother that much anymore as to present an express option with a real F dish...
Programs: QF WP (LT Gold), LH SEN, OZ Diamond, CO Nothing, HH Gold, SPG Platinum, Avis PC
Posts: 7,464
Quote:
Originally Posted by ulev
Food quality on board in both C and F has been declining so badly over the recent months that I regularly don't bother anymore to wait for dinner service on night flights.
Great! And LH would have saved some money again. Exactly what they wanted. What a brilliant plan.
The Menu Thread (business class / first class)
