(*) Amuse bouche
First courses
Selection of hors d’oeuvres
(*) Seafood platter
Selection of cold meat and vegetarian choices
Salad
Selection from the salad trolley
Main courses
(*) Grilled fillet of beef, morel-sauce, mange-tout, fresh white asparagus, carrots and noodles
(*) John Dory, American sauce, zucchini, artichoke and tomato Ragoűt with basmati rice
Champagne risotto with broad beans and fresh green asparagus
Special of the day
Choice of vegetables
Cheeses
Selection of Swiss cheeses
Dessert
(*) Basle “Leckerli” mousse, wild Fougerolles cherry and Hypocras ice cream
Rhubarb mousse with fresh strawberries and coulis
Chocolates from confiserie Schiesser in Basle
Espresso and a selection of coffees and teas
Before landing
Mixed salad
Basel-style veal, thyme and grilled polenta
Spinach and chanterelle mushroom quiche
Light, sweet and savoury favourites
Espresso and a selection of coffees and teas
Supplementary choices available on request
Selection of soups (Cream of tomato, Oxtail clair, Miso)
Seasonal salads
Swiss cheeses
Fresh fruits
(*) = Signature dishes created by our featured chef Jean-Claude Wicky, Restaurant “Cheval Blanc”, Hotel Les Trois Rois, Basle
Wine List
Bubbly
Bâle Secco Brut, Buess
Blanc de Blancs 1996, Nicolas Feuillatte
White
Riehener Riesling x Sylvaner 2004, Schipfer
Chablis AC 1er Cru Les Lys 2004, Domaine William Fevre
Chardonnay Rijk’s Private Cellar 2003 (South Africa)
Red
Riehener Blauburgunder 2004, Schipfer
Gevrey-Chambertin AC, Clos des Varoilles, 1er Cru 2002
The Sensory Collection, Shiraz 2003, Stellar Winery (South Africa)
Dessert and Port
Sauternes AC Les Sables d’Or 2003
SWISS Discovery Wine from Francis Ford Coppola [?]
Porto Calem, 20 years old
Remarks
1) Menu above has some codes indicating that it is served on LX 8 and LX 40 from March to May.
2) Appetizers were good except for those small pieces of rubber that have replaced the glorious Balik Tsar Nikolaj Salmon.
3) Not listed on the menu is the sherbet offered before the main course.
4) As a main course, all passengers had selected fish so I left the last one to Mrs Yak40 and took the special of the day. It was chicken breast in a saffron sauce with fresh ginger. Not bad, but both taste and presentation were not very “gourmet”.
5) The best item by far was the Leckerli Mousse. A dream of a dessert.
6) SR/LX First has never been a place famous for good wine. Now they’ve discovered something REALLY good. The Shiraz from Stellar is by no means an expensive wine – retail price is 60 Rand from the cellar and 10 EUR in Germany. But despite the moderate price and extremely high alcohol (15.3%), it’s divine, not at all dull/”cooked” like so many other Shiraz from South Africa and Australia. No wonder the whole cabin was soon switching to this wine. And too bad I couldn’t find this Shiraz for purchase locally in Switzerland.
7) After a report about inedible child meals in LX First, we had specified “soup and spaghetti Napoli” for the kids. Everyone at LX was a bit surprised that this is possible, but it works. The cream of cauliflower soup was good and eaten, the spaghetti were too salty and went back to the galley. Downside was that the girls were still hungry and “helped” daddy eating the dessert.
8) Trip was paid with miles from the May 2005 early booker promo. What a deal, especially for the child tickets (70’000 miles plus 58 CHF in taxes, ticketed before they started to charge fuel surcharges on award tickets – and before LH pulled all award availability in F to LAX). Thanks, LX.
