Cornelia Poletto
Jan 3, 2007, 7:00 am
#1
Original Poster
Join Date: Apr 2005
Posts: 3,644
Cornelia Poletto
I had the pleasure to try the new menu for January and February on my way from MUC to NRT today. Cornelia Poletto did a great job - the food was delicious and she really made an effort to get the passengers eatable food in the air. First Class menu was limited due to the offering of Japanese food but everything I tried was fantastic. Thumbs up - great StarChef!
Jan 4, 2007, 5:21 am
#2
Suspended
Join Date: Jun 2006
Location: MST / YUL
Programs: Star Alliance Gold
Posts: 215
Honestly, I think it is a win-win situation for both LH and Cornelia Poletto, but not necassarily for the customer. Without a cook preparing food on the plane and even his work is very limited, the LSG machinery is destroying most of the flavour anyway, especially considering the budgets airline give the caterers these days.
While you mentioned it, I consider some Japanese food in general pretty much invented for taking it with you on trips. A short stop at the local Japanese restaurant and a freshly prepared box of sashimi and maki is a perfect way to avoid airline food or to have some food at all.
While you mentioned it, I consider some Japanese food in general pretty much invented for taking it with you on trips. A short stop at the local Japanese restaurant and a freshly prepared box of sashimi and maki is a perfect way to avoid airline food or to have some food at all.
Jan 4, 2007, 10:59 am
#3
Moderator: Lufthansa Miles & More, India based airlines, India, External Miles & Points Resources
Join Date: Dec 2002
Location: MUC
Programs: LH SEN
Posts: 48,454
I was disappointed with the Amador C meals they had the last month in C ex-FRA, but after seeing a couple of documentaries on the Chefs creating things for LH I realise that the budget they have for C meals (20EUR?) the real creativity of the chef only comes out in the F menu with a larger budget.
Jan 5, 2007, 12:05 am
#4
Original Poster
Join Date: Apr 2005
Posts: 3,644
I think it is worth mentioning her here because many chefs have not done an outstanding job in the air - mainly because they didn't make an effort to understand that there is a difference between a restaurant and and airplane. This month's menu has convinced me - and I think LH can do some 'best practise' here for future star chefs...
Jan 5, 2007, 1:33 am
#5
Join Date: Dec 2004
Location: SZG
Posts: 3,936
I was disappointed with the Amador C meals they had the last month in C ex-FRA, but after seeing a couple of documentaries on the Chefs creating things for LH I realise that the budget they have for C meals (20EUR?) the real creativity of the chef only comes out in the F menu with a larger budget.
Jan 5, 2007, 3:45 am
#6
Join Date: Apr 2002
Location: Tbingen, Germany
Posts: 2,732
I think it is worth mentioning her here because many chefs have not done an outstanding job in the air - mainly because they didn't make an effort to understand that there is a difference between a restaurant and and airplane. This month's menu has convinced me - and I think LH can do some 'best practise' here for future star chefs...
Cheers
Thomas
Jan 5, 2007, 4:40 am
#7
Join Date: Jan 2005
Location: A Sight For Roll Eyes
Programs: :enrolleyes:+, :drleyes:
Posts: 5,461
I think it is worth mentioning her here because many chefs have not done an outstanding job in the air - mainly because they didn't make an effort to understand that there is a difference between a restaurant and and airplane. This month's menu has convinced me - and I think LH can do some 'best practise' here for future star chefs...
OTOH, you promise to convey my warmest regards to Princess Kiko, OK?
^
Jan 6, 2007, 7:34 am
#8
Join Date: Oct 2002
Location: FRA
Programs: LH FTL, BA Blue, UA Corpse
Posts: 1,423
Flew DUS-ORD yesterday. To be honest, the food was nothing to write home about. Obviously, with a limited budget opportunities for creativity in the air are limited. At least, the WCS (Word Champion of Sommeliers) came up with a new red after three months...
Jan 10, 2007, 9:13 am
#9
Join Date: Nov 2004
Location: bella italia
Programs: LH HON, AF FB Platinum
Posts: 633
Just a short message from Kuala Lumpur coming from Sydney and going to VIE with OS 02 in C-class. The cook on board is a really perfect invention. I must say, the menue has been perfect both ways till now. Have to bord for my flight to VIE now.
Salve Luigi
Salve Luigi
Jan 10, 2007, 8:44 pm
#10
Join Date: Oct 2002
Location: FRA
Programs: LH FTL, BA Blue, UA Corpse
Posts: 1,423
I always thaught the cook is a fake, only a dressed-up FA. But das Auge it mit (literally: the eye is eating as well). I would like to learn: How do you say in Italy ?
Jan 10, 2007, 11:25 pm
#11
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