For everyone's enjoyment, here the whole menu for the 1st service.
Breakfast and vinothek will follow.
Front: Cuisine
P1: Starchefs
In harmony with today's Star Chef menu and the wonderfull Swiss holiday region of Hediland _ our current inflight entertainment Programm
ListenRelax > CD selection
Francine Jordi - Das gonn ich mir
Sophie Hunger - 1983
Christian Zehnder Quartett - Schmelz
WatchEnjoy > Movies
Die Herbstzeitlosen / Late Bloomers
This popular Swiss film is a hilarious comedy about 4 women in the "prime of their lives" who shake up their sleepy villeage with their charm, heart and tenacity.
P2: Welcome on board
It is my tremendous honor to be responsible for the culinary facet of your flight here abourd Lufthansa First Class today. The international feature of modern air travel is synonymous with the cosmopolitain approach we Swiss take when it comes to our culinary traditions, which involves incorporating a wide range of influences from around the world.
Nature has provided us with an extraordinary diversity of tastes and flavours. As a chef, one of the major challanges i face is realizing the full potential of those flavours through preparation, combinations and refinement. Doing so requires a healthy dose of imagination, for each dish and its many subtle nuances must first develop as an idea before becoming reality in the kitchen. Today, it is my pleasure to be able to demonstrate my vision of authentic culinary pleasure for you. Guten Appetit!
Roland Schmid
PS if you like to learn more about my cuisine and recipes, i recommend taking a pek into the culinary world of Lufthansa at
www.lufthansa.com/starchefs.
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P4: <menu in deutsch>
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P6: Dreamer's delight
use the time on board to get some restfull sleeping the form of our dreamer's delight, a select meal served in one course.
Cold gourmet plate
Roulade of Char on Artichoke Salad
Hard cheese filled with Swiss herbs
Kholrabi salad, grilled Zucchini
or
Hot Speciality
Glazed breast of veal, honey apricots flavored with lavender, green pea mousseline
Cheese and dessert
Saint Nectaire, Appenzell cheese and Roquefort garnhished with grapes and pecan nuts
Fresh fruit
Menu
Choice of Hors d'oeuvres
Caviar with the traditional garnishes
King prawn confit with strawberry salad and green pepper
Jellied veal with chervil, snow pea salad and lime vinaigrette
Zucchini and bell pepper terrine with basil sour cream
Salad
Mixed lettuce with pumpkin, bell pepper, cherry tomatoes and pumpkin seeds
presented with your choice of french dressing or herb vinaigrette
Choice of main courses
Medium rare sadle of lamb crusted with gorgonzola cheese and herbs, vegetables au gratin and potato blini
Pizokel, noodles Swiss style with mushrooms, savoy cabbage and appenzell cheese sauce
Pigeon strudle in port sauce served with brocoli and mashed jerusalem potatoes
Lufhtansa classics
In july: filets of trout meuniere with almond butter and potatoes
In august: filets of sole a la florentine with sauce mornay, leaf spinach and potatoes
Selection of cheese and dessert
Saint Nectaire, Appenzell cheese, Roquefort, Fougerus and Tete de Moine with fig mustard, grapes, pecan nuts
Cold elderflower soup with mixed wild berries and cassis sorbet
Schmid's chocolate dream: Pave, sorbet and port chocolate sauce
Lufthansa ClassicsRediscover the charm of traditional recipes. We are happy to offer you the choice of a favorite dish from international cuisine in addition to the suggested menu of our star chef
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P10: Roland Schmid. Tradition with a dash of avant-garde
Roland Schmid made his way through innumerable high-end establishments, both in his native Switserland and abroad, on his way to the highest tiers of gastronomy. Those stations included Badrutt's palace hotel in St. Moritz, Hotel Alpenhof in Zermatt, Mosimann's in London and the Schwarzwaldstube in Baiersbronn, Germany. And even with so much sophistication and creativity, Roland Schmid's trademark is still a genuine appreciation of authenticity. For over 7 years, Schmid has been celebrating his Rvo Nova culinary style as chef de cuise at the grand hotel hof Ragaz Abtestube restaurant. Using the finest regional products, he creates dishes that engages all senses, yet come across as familiar and unpretentious. That doesn't mean though, that the chef - named Swiss chef of the year 2011 by the groBe restaurant and hotel guide - doesn't include many avant-garde encounters that take the palate by surprise.
Gourmet destination and luxury resort in Switserland's magnificent Heidiland regionn
Thanks to its 17 points in the renowed gault millau guide, the Abtestube restaurant at the historic grand hotel hof Ragaz is not only one of Switserland's oldest restaurantsa, but also one of its finest. Amond numerous reasons for that distinction is its exquisite wine cellar filled with outstanding wines from the world's best producing regions, which attracts discerning gourmets to the celebrated Heidiland region in eastern Switserland. This is the very area whose breathtaking mountain panaromas inspired author Johanna Spyri to write the world renowned children's book classic Heidi. The grand resort bad Ragaz and its one of a kind combination of luxury hotellerie, gastronomy and well-being offers an unforgetable experience. The grand resort boasts private thermal baths, excersioze facilities, business amenities and a golf course. The exclusive resort's philosophy - tranquility - space - time - is a fitting description for the oasis of harmony, movement aND relaxation.
It is our pleasure to invite you to enjoy a very special mnu that demonstrates Roland Schmid's concept of down to earth sophistication. Today on board Lufthansa First Class
Grand resort bad Ragaz
CH 7310 Bad Rgaz Switserland
tel: +41 (0)81 303 30 30
www.resortragaz.ch