Meilensammler

Flew on Saturday from Washington to Frankfurt; here`s my Report including pictures of the Menu:

http://www.so-war-mein-flug.de/index...db4187a4d6d7d8

econprof

I've never seen a Sp�tburgunder or Pinot Noir in LH C. Anybody ever had one?

Rustscheff

Ritz-Carlton chef Kaleo Adams:
Caviar
Seared rare tuna, orange reduction and vanilla salt (OK)
Veal cheek, white bean and radish salad, sherry mustard vinaigrette (very good)
Pickled plum and charred goats cheese salad

Grilled beef tenderloin (grey and uninteresting)
Bacon wrapped cod, carrot puree, oyster mushrooms
Roasted Chicken breast, broken olive sauce, brown butter pave
Spagetti, green olives

Cheese plate (sage derby, parmesan, gruyere, humboldt fog, Cambozola (OK)
Banana bread pudding mocha bourbon sauce Vanilla ice cream (excellent!!!!)
Panna cotta (mediocre)

yet another cognac anc chocolate testing (very good)
Haselnussgeist(wonderful beyond anything else!!!)
Johnnie Walker blue
Piper heidsieck Rare
2008 Rully (OK)
2005 Spiga Ribera del Duero (OK)
2008 Weinheimer H�lle Beerenauslese (ausgezeichnet!!!)
The other wines best left unmentioned.

All in all a decent menu served with style, compassion and charm

flysurfer

I can recommend the cod.
And the Haselnussgeist.

Panna cotta is even less than mediocre, so the pudding is indeed the better choice. If there's a Dreamer's Delight option on your flight, take the cold soup from that menu instead of the salad.

JayPS

neither me. but I like pinot noir

SleepOverGreenland

IIRC it was the Grand Brut. It was okay, definitely better than the famous "D".

globetraveler

Can anyone else confirm that LH is serving Perrier Jouet in F? Are they still serving the Piper Rare Cuvee? Piper Rare is quite good IMO! (Flying ex. FRA-ORD next month, wondering what to expect!)

janehoya

We are travelling in C on LH this summer with our son. If I may ask, did you request a "Child's Meal" or did you reference your son's allergies when ordering his meal? I am hoping to receive something akin to what your son received as opposed to what MariaSF referenced. Thanks very much.

oliver2002

I did a SPML request with free text asking for a childs meal considering his allergies. See the special meal FAQ thread for details on how to do this:

http://www.flyertalk.com/forum/miles...aq-thread.html

SleepOverGreenland

How many people do you need to confirm this?

Or do you just look for a more reliable source...

janehoya

Thanks very much for your response. I'll be sure to read the thread and order him a special meal.

flightcrew

Here is the breakdown on the Champagne that Lufthansa offers in the various classes of service as of yesterday (May 28, 2010)

LH First Class cabin: 1999 Laurent-Perrier Brut Champagne, 2003 Louis Roederer Brut Mill�sim�, 2001 Champagne Jacquart Brut Mosaique.


LH Business Class Cabin: 2004 Piper-Heidsieck Brut Cuvee

Thanks!

Byron

LAX UA 1K

Does anyone have the current (May-June?) C class US-Germany-US menus? Thanks in advance.

cricketrun

Dear LAX UA 1K,

I left the US to DE C menu home but here is the Germany --> US Menu for flights 400, 402, 404, 410, 412, 418, 422, 424, 430 for May/June 2010:

Menu by Holger Stromberg of STROMBERG*

Express service
We additionally offer out cold express service in order to give you more time to work or relax: we serve the hors d'oeuvre of your choice, cheese and dessert upon your request.

HORS D'OUVRE
- Marinated Salmon topped with watercress and cream cheese, celery and apricot salad with bluethenraush, mixed herbs with hibiscus

- Rolo of free-range chicken with sel rose', creamy Kohlrabi salad and blueberries

- Fresh lettuce garnished with creamy tomatoes and parmesan cheese accompanied by French dressing

ENTREES
- Beef roulade gasthaus Stromberg style filled with vegetables in jus, marinated red wine onions and potato mash

- Halibut with caramelized beluga lentil stew, Millet galettes

- Ravioli filled with cauliflower and parmesan cream, cashew nut, macadamia nut and pecorino cheese pesto, caramelized garlic

CHEESE AND DESSERT
- Bavaria Blu and Rahmberg cheese, roasted pine nuts, lavender and truffle oil

- Elderflower cream with indian long pepper and rhubarb compote

- Fruit salad with Lychees and pistachios

SNACK

ENTREES
Germany
- Vegetarian lard Walltrop style, cream cheese with fried onions on pumpernickel, chicken meatball with potato salad

or

South Africa
- Tandoori corn-fed poulard with vegetables, mushrooms, sesame and bobotie, beef salad with apple, curry, almond, raisin and coriander

DESSERT
Bread and butter pudding with Nutella and vanilla sauce

-------------------------------------------------------

For once I though the food was really good amd I could taste different flavors (or maybe I was really hungry having left early in the a.m. from Italy and having had to trek from B to A55 in FRA! - and quickly!)
Portions are still minimal. Butter is back and soccer ball shaped ( they kept the molds from 4 years ago ).
My choices were
- salmon ( interesting apricot compote) - good
- Beef roulade. Almost a winter dish, filling, well cooked and tender meat, tasty wine flavored onions and mashed potatoes. Very good
- Cheese: dry but "they tried". Lavender and oil give an extra texture
- Elderflower: one of those puddings with slight elederflower taste, pepper and taste in general inoffensive

snack
- South African
three tiny trays but tasty.

Loved the Nutella!

HAve fun and enjoy your meal!

chuck1

I recently flew F IAD-FRA-DOH/DXB-MUC-IAD

I would not suggest the melon soup with buttermilk.

It reminded me of sour baby food.

The flight attendant, upon removing it, said they thought it wasn't very good either.