First Class Menu
May 3, 2006, 2:04 am
#31
Join Date: Apr 2005
Programs: Hyatt Lifetime Globalist, SQ PPS Solitaire
Posts: 3,599
[QUOTE=flysurfer]I remember that thread, because I hijacked it, as usual. 
Still, the overall amount of food I'm offered in C is usually more than I'd like to eat. Especially since LH will usually give you all three dessert options, if you really are that hungry (cheese, fruit salad and a cake or something of the like), plus some chocolates (or those darn Giottos).
QUOTE]
LH could do better in C very easily: Secondlast time it took them 75 (!) minutes to offer something to drink after take-off in C... Purser ordered crew to start with the tablecloth. Then they had to hand out catalogues for inflight shopping. After a break, they started offering drinks...
I think that just a bottled water would do the trick...
Still, the overall amount of food I'm offered in C is usually more than I'd like to eat. Especially since LH will usually give you all three dessert options, if you really are that hungry (cheese, fruit salad and a cake or something of the like), plus some chocolates (or those darn Giottos).
QUOTE]
LH could do better in C very easily: Secondlast time it took them 75 (!) minutes to offer something to drink after take-off in C... Purser ordered crew to start with the tablecloth. Then they had to hand out catalogues for inflight shopping. After a break, they started offering drinks...
I think that just a bottled water would do the trick...
May 3, 2006, 2:56 am
#34
Join Date: Dec 2004
Location: SZG
Posts: 3,936
Originally Posted by Ventimiglia
And this is not a one time observation, for sure!
sentom
May 3, 2006, 3:21 am
#35
FlyerTalk Evangelist
Join Date: Oct 2004
Location: MUC/LAX/SMV
Programs: LH, UA, BD, AA, NW, FB, NH, AC, Sixt, Hertz, Avis, *W, HH, Marriott, PC, Leaders Club, AMEX
Posts: 12,406
Originally Posted by sentom
hmmm all LH flights i took in recent years, i always felt very well taken care of... no major waiting times or anything like that... sure there is great crews and not so good ones like with any other airline... i think one can always make a not so good crew work better with a little smile and some friendly words...
May 3, 2006, 3:43 am
#36
Join Date: Apr 2005
Programs: Hyatt Lifetime Globalist, SQ PPS Solitaire
Posts: 3,599
Originally Posted by flysurfer
Same here. In most of these cases, I tend to be a decent motivator. Win-Win for everyone.
After complimenting a FA for her outstanding service, she was very honest with me and said that there are many FAs willing to go an extra mile for their customers but often the team or purser pushes them back and force them to just offer the basic service. She was very frustrated about that and I keep my fingers crossed that one day she will be a purser to be able to change that.
And in case the purser orders to hand out catalogues first - what should even the most motivated FA do? 75 minutes for the first drink is not acceptable from my point of view...
May 3, 2006, 5:09 am
#37
FlyerTalk Evangelist
Join Date: Feb 1999
Location: Seat 1A, Juice pretty much everywhere, Mucci des Coins Exotiques
Posts: 34,339
Hi from 35,000 feet on MUC-LAX. I haven't eaten yet since I asked to wait a few hours til I'm hungry. Todays main courses are:
Grouper Acqua Pazza simmered in Tomato Ragout with Spring Onions and Wild Rice.
Braised Ox Cheek, Ratatouille and Couscous with Bell Pepper and Thyme.
Loin of Lamb with Wild Garlic Crust, Rosemary Jus, Zucchini and Gnocchi
And some kind of veggie thing that I won't bother writing about.
Grouper Acqua Pazza simmered in Tomato Ragout with Spring Onions and Wild Rice.
Braised Ox Cheek, Ratatouille and Couscous with Bell Pepper and Thyme.
Loin of Lamb with Wild Garlic Crust, Rosemary Jus, Zucchini and Gnocchi
And some kind of veggie thing that I won't bother writing about.
May 3, 2006, 5:41 am
#38
Join Date: Aug 2003
Location: Santa Monica CA
Programs: UA LT 1K HYglob Marr LT Titanium
Posts: 881
Originally Posted by stimpy
Hi from 35,000 feet on MUC-LAX. I haven't eaten yet since I asked to wait a few hours til I'm hungry. Todays main courses are:
Grouper Acqua Pazza simmered in Tomato Ragout with Spring Onions and Wild Rice.
Braised Ox Cheek, Ratatouille and Couscous with Bell Pepper and Thyme.
Loin of Lamb with Wild Garlic Crust, Rosemary Jus, Zucchini and Gnocchi
And some kind of veggie thing that I won't bother writing about.
Grouper Acqua Pazza simmered in Tomato Ragout with Spring Onions and Wild Rice.
Braised Ox Cheek, Ratatouille and Couscous with Bell Pepper and Thyme.
Loin of Lamb with Wild Garlic Crust, Rosemary Jus, Zucchini and Gnocchi
And some kind of veggie thing that I won't bother writing about.
Had the same menu on LH 450 yesterday,with only 3 passengers in 1st,the 4th choice was aspargus holindaise with ham and boiled potatoes,choice was no an issue. The Grouper was excellent.
Then the deserts with an excellent choice of cheeses and 2 others sweets,latter came with lights snack. Two hours before landing had a choice of cold items(Aspargus salad,goat cheese tarte enchased by a grilled zuccini, stuffed creme cheese perperocini,marinited shrimps and something in gelee.Then 2 warm courses a sole and some beef with vegetables Leizieg style, and for desert Strawberry yogart tart, or fresh fruit. My only small complaint was the fresh fruit used was underiped and dried out as it had stayed undercovered the whole 11 hrs.
All in all very good choice and on a par with SQ 1st as far as food was concerned,just few points below.Excellent service but with only 3 passengers not a true test. Just one of the 3 Refused to close his windows which was very annoying, even with repeated efforts of the FA.
BTW no Jet connect yesterday.But did visit the FCT for 3 hrs,EXCELLENT!!
Last edited by lovtofly3; May 3, 2006 at 5:55 am
May 6, 2006, 1:46 pm
#39
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
F Dinner Menu for LH 441,447,455,457; 3/06-4/06
OK, so this is slightly outdated now, but will give some folks an idea of what was on the last couple of months (4/26 flight).
Wines list to follow.
Menu
Hors d'oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Parma Ham with Parmesan Shavings
Grilled Salmon with Dill Vinaigrette,
sautéed Shiitake Mushrooms and Asparagus
Roasted Vegetable Salad and Scallions
Mozzarella Tomato Salad
Salad
Mesclun Mix with Yellow Tomatoes and Beets
presented with Garlic Red Wine Vinaigrette or French Dressing
Bread, Rolls, Toast and Butter
Entrees
Braised Beef Short Ribs au Jus
served with roasted Vegetables
and Garlic Cheese Mashed Potatoes
Trout offered with Lemon Butter Sauce,
Spinach, Carrots and pan-seared Potatoes
Herbed Chicken provençale
accompanied by Olive Tomato Ragoût,
Squash, Zucchini and Risotto
Vegetable Cannelloni and Bell Pepper Sauce
with Fennel and Corn
Cheese and Dessert
International Cheese
Brie, Roquefort, Morbier, Gruyère and Goat Cheese
served with Grapes
Chocolate Chip Cheesecake with Whipped Cream and Waffle
Häagen Dazs Sorbet accented by Mango Salsa with Mint
Specialty Dessert Wines
Hors d'oeuvre from the Appetizer Cart
Caviar with the traditional Garnishes
Parma Ham with Parmesan Shavings
Grilled Salmon with Dill Vinaigrette,
sautéed Shiitake Mushrooms and Asparagus
Roasted Vegetable Salad and Scallions
Mozzarella Tomato Salad
Salad
Mesclun Mix with Yellow Tomatoes and Beets
presented with Garlic Red Wine Vinaigrette or French Dressing
Bread, Rolls, Toast and Butter
Entrees
Braised Beef Short Ribs au Jus
served with roasted Vegetables
and Garlic Cheese Mashed Potatoes
Trout offered with Lemon Butter Sauce,
Spinach, Carrots and pan-seared Potatoes
Herbed Chicken provençale
accompanied by Olive Tomato Ragoût,
Squash, Zucchini and Risotto
Vegetable Cannelloni and Bell Pepper Sauce
with Fennel and Corn
Cheese and Dessert
International Cheese
Brie, Roquefort, Morbier, Gruyère and Goat Cheese
served with Grapes
Chocolate Chip Cheesecake with Whipped Cream and Waffle
Häagen Dazs Sorbet accented by Mango Salsa with Mint
Specialty Dessert Wines
Wines list to follow.
May 6, 2006, 1:49 pm
#40
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
F Breakfast Menu for LH 003,439,441,447,453,455,457,459; 3/06-4/06
From the same flight...
Breakfast
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Non-fat Yogurt with Fruit,
Müsli, Cereal and Milk
Bread, Rolls, Toast, Bagels
Croissants, Muffins, Pastries,
Cream Cheese, Butter, Preserves and Honey
Cold specialties
Smoked Salmon, Turkey Pastrami,
Roast Beef, Breast of Chicken,
Emmental, Cheddar and Brie Cheese
Entree
Scrambled Eggs freshly prepared upon your request
with your choice of Bacon or Chives
Buffet
Freshly squeezed Orange Juice
Fresh Fruit
Non-fat Yogurt with Fruit,
Müsli, Cereal and Milk
Bread, Rolls, Toast, Bagels
Croissants, Muffins, Pastries,
Cream Cheese, Butter, Preserves and Honey
Cold specialties
Smoked Salmon, Turkey Pastrami,
Roast Beef, Breast of Chicken,
Emmental, Cheddar and Brie Cheese
Entree
Scrambled Eggs freshly prepared upon your request
with your choice of Bacon or Chives
May 6, 2006, 1:50 pm
#41
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
F Wine List (600W100-B)
OK, I infer LH has monthly wine cycles, so this (from a 4/26 flight) is a tad outdated but might give folks an idea of what to expect:
Champagne
Cuvée Rare
Champagne Piper-Heidseick, France
Monthly Proposal
1999 Cabernet Sauvignon
Gran Reservado, Santa Alicia, Chile
White Wine
2004 Iphöfer Kronsberg Silvaner
Spätlese trocken, Juliusspital, Würzburg, Germany
2003 Carneros Chardonnay
Napa Valley, Robert Mondavi, California
2004 Pinot Grigio
Benefizium Porer, Alois Lageder, Italy
Red Wine
2000 Château Camensac
Cru Classé, Haut-Médoc, France
1999 Farnito Cabernet Sauvignon
Toscana, Casa Vinicola Carpineto, Italy
Dessert Wine
2002 Trockenbeerenauslese,
Lenz Moser, Prestige Burgenland, Austria
Cuvée Rare
Champagne Piper-Heidseick, France
Monthly Proposal
1999 Cabernet Sauvignon
Gran Reservado, Santa Alicia, Chile
White Wine
2004 Iphöfer Kronsberg Silvaner
Spätlese trocken, Juliusspital, Würzburg, Germany
2003 Carneros Chardonnay
Napa Valley, Robert Mondavi, California
2004 Pinot Grigio
Benefizium Porer, Alois Lageder, Italy
Red Wine
2000 Château Camensac
Cru Classé, Haut-Médoc, France
1999 Farnito Cabernet Sauvignon
Toscana, Casa Vinicola Carpineto, Italy
Dessert Wine
2002 Trockenbeerenauslese,
Lenz Moser, Prestige Burgenland, Austria
May 6, 2006, 1:54 pm
#42
Join Date: Jan 2004
Location: port broad reach
Programs: NorthSails® | Starboard | ION
Posts: 6,525
Originally Posted by Kiwi Flyer
It is better than some (but not all) airlines' F service.
...let's also remember that there is no F on NZ, so C is as good as it gets. It is definitely a Premier C class