Pre-Departure Beverage
*I stayed away from the water with the mint leaves after, tasted really weird…
First Class Lavatory
*Unchanged from the old First
Door were closed on time at 10:09pm and pushback shortly after.
Load was 4/8, 3 Original First Class passenger, 1 F no-showed, and 1 HONs op-up due to broken J seat and 1 passenger per row allowed optimal privacy for each customer.
And after a 15 Minute taxi and wait, were finally airborne off Runway 7C at 10:38pm
Bye Bye Frankfurt
10 Hours exact the Flight time to Bangkok tonight
The Video System is tripping again
*Sure, let’s take 20 hours of flying to get to Bangkok hehe
Cabins were semi-dimmed as some decided to sleep right away while others enjoy the 1st meal service. You probably could’ve guess what
SHF is doing in this situation
LH 782 Dinner
Caviar from Service Cart
Caviar with the Traditional Garnishes
Choice of Appetizers
Marinated Norwegian Salmon with Lime Cream and Keta Caviar
Herb Crusted Tenderloin of Beef with Caesar Salad
Green Pea Mousse on Buffalo Mozzarella Cheese in Tomato Basil Vinaigrette
Mixed Seasonal Leaf Salad with Zucchini, Bell Pepper and Olive
Presented with your choice of Orange Mustard or Macadamia Nut Dressing
Choice of Main Courses
Creamy Veal goulash with Bell Pepper, Chanterelle Mushrooms and Potato Gnocchi
Sole in Lemon Sauce filled Lobster, accompanied by Green Asp[aragus and Couscous
Breast of Corn-Fed Poulard with Tarragon Black Morel Cream,
Caramelized Carrots and smoked Paella Rice
Swabian Dumplings filled with Rocotta Cheese and Leaf Spinach, thickened Tomato Vegetable Stock with Marjoram
Joachim Wissler “Surf & Turf”
Vegetable Stew with Guinea Fowl, King Prawns, Mumbai Curry, and Lovage
Selection of Cheese and Dessert
Molltaler Almkase, a Carinthia Alp Cheese, Normandy Camembert, Rosso di Langa, Blu di Bufala and Cabrissac Goat Cheese with Grapes and roasted Pecan Nuts
Black Forest Cake “Joachim Wissler” with Chocolate and Licorice Sauce
Iced Mocha Foam with Cru de Cacao and Orange
Wine List
Champagne
2004 Champagne Laurent-Perrier Brut
Monthly Proposal
2011 Cloudy Bay, Sauvignon Blanc, New Zealand
Red Wine
2006 Mertiage, Artesa Winery, USA
2005 “Astrales” Ribera del Duero, Bodegas Los Astrales, Spain
2005 Chateau Belgrave, Cru Classe, Haut-Medoc, France
White Wine
2010 Erbacher Hohenrain Riesling Erstes Gewachs, Scholss Reinhartshausen, Germany
2007 Chateau de Rully, Rully Premier Cru, Antonin Rodet, France
Wine List was the same except for champagne, which was different than the one on the NRT – FRA sector
Hot Rose Scented Towel to Start
Amuse Borche
Starter Drink
Dining Set-Up
Caviar Cart
Appetizer #1, Caviar with Traditional Garnishes
Bread Basket
Appetizer and Salad Set
Appetizer #2, Herb Crusted Tenderloin of Beef with Caesar Salad
Appetizer #3, Green Pea Mousse on Buffalo Mozzarella Cheese in Tomato Basil Vinaigrette
Appetizer #4, Marinated Norwegian Salmon with Lime Cream and Keta Caviar
Part 46 Continues Below