LH has new star chefs for flights from Japan to Germany. Although I flew LH711 NRT-FRA on the last day when this menu was valid (31 December 2011), the same menu is likely to be re-appear at regular intervals.

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A warm welcome!

At only 37, top chef Adam Mathis's résumé is already brimming with remarkable accomplishments. The native Australian has worked in Switzerland, Saudi Arabia, Thailand, Malaysia, China, and the Philippines before becoming the executive chef at The Peninsula Tokyo. He also oversees all culinary operations at the acclaimed luxury hotel, including the Michelin-starred Hei Fung Terrace restaurant. Executive chef Mathis created today's menu togethr with chef de cuisine Teruyuki Kojima, who is responsible for Japanese cuisine at The Peninsula Tokyo. Those two distinguished chefs have come together to create an exceptional culinary selection exclusively for Lufthansa First Class guests. Bon appétit!

Amuse-bouche


Western Cuisine

Choice of Hors d'oeuvres

Caviar with the traditional garnishes


Citrus scented king salmon gravlax with lemon sour cream

Turkey, duck and port terrine with apple sauce

(I discovered it was possible to mix and match hors d'oeuvres from the western and Japanese menus, so decided to have the Japanese starter)

Smoked salmon sushi, anglerfish liver with ponzu vinegar in basket
Kumquat compote, skewered taro potato, steamed octopus, vinegared lotus root and egg omelette with minced chicken


Salad

Seasonal salad with lotus root, baby spinach leaves and edible flower petals presented with dressing


Choice of main courses

Braised beef roulade enhanced by Burgundy sauce with hazelnut, roasted bell pepper and horseradish mashed potatoes

Pan fried sea bream with black olive sauce, braised fennel, buttered sugar snap peas and roasted potato


Selection of cheese and dessert

Camembert, Gruyère, Cheddar, Fourme d’Ambert, Grana Padano and Brie cheese garnished with grapes

Peninsula cheesecake with red berries


Fresh fruit

Japanese Cuisine

Zensai
Caviar with the traditional garnishes
Garland chrysanthemum, eringi mushroom and ohitashi soup
Simmered ebiimo potato and crabmeat sauce

Hassun

Smoked salmon sushi, anglerfish liver with ponzu vinegar in basket
Kumquat compote, skewered taro potato, steamed octopus, vinegared lotus root and egg omelette with minced chicken
(See above)

Suimono wan

Suimono soup with minced duck and mitsuba leaf

Omozakana

Braised flatfish with tomoji sauce, daikon radish, pumpkin, burdock and steamed rice
Short rib beef with sukiyaki sauce, tofu, grilled leek, Chinese cabbage and steamed rice

Gohan

Streamed rice wrapped in bamboo sheet

Miso shiru

Miso shiru soup

Konomono

Vinegared white radish, carrot and persimmon

Wagashi
Fresh fruit
Japanese sweet with otemoto stick


We are pleased to serve you a selection of canapés, onigiri and fresh fruits during the flight.



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Western Dinner

Cold and hot specialities

Ceviche of seafood ensemble featuring scallop, salmon and prawn with olives and bell pepper garnish

Rare roast beef rolls filled with marinated vegetable salad and horseradish sauce, hazelnut and pistachio nut crunch

Grilled chicken paillard with light mustard demi glace sauce, sugar snap peas, morel mushrooms and capsicum polenta

Linguine with Cognac and mushroom cream sauce, green asparagus and Parmesan cheese

Dessert

Chestnut Mont Blanc with chocolate espresso sauce

Japanese dinner

Hassun

Salmon sushi, rolled sushi with cucumber, Castella with cheese, roasted chestnut and turnip


Men

Buckwheat noodles with wasabi and soba sauce
(Since it was the New Year's Eve I opted for the Japanese meal which included soba, so I could have the traditional "Toshikoshi soba" or Year-end soba in the air.)


Omozakana

Braised alfonsiono with tomoji sauce, sansho pepper and steamed rice


Konomono and misoshiru

Egg plant with mustard and mibuna leaf
Miso soup

Mizugashi

Fresh fruit




LH 710,715 11/11-12/11