Lufthansa First and Business-Class passengers can dine on more exotic in-flight fare on long-haul flights in September and October. The airline has engaged the services of acclaimed New Orleans chef John Besh to add his culinary expertise to the in-flight menus. Besh runs four successful and award-winning restaurants in New Orleans. In the two months in which he is cooperating with Lufthansa, the in-flight menus will feature the influences of Creole and Cajun cuisine. Louisiana crawfish in gelee with lemon and tomato vinaigrette or jambon terrine with marinated beans and onion chutney will, for example, be served as appetizers in First Class. The choice of main dish runs, among others, to grilled beef tenderloin with macque choux and Cajun vegetable ragout or sugar and spice duck breast served with stewed quinces, leafy spinach and creamy polenta. The desserts include streusel pear tart and brown butter ice cream or passion fruit and grapefruit jelly, marshmallows and pecan with lemon leaf sorbet.
The menus in Business Class also promise savory delights in the aircraft cabin. Crawfish salad with Creole remoulade will be among the starters, another will be terrine of braised beef with beans, tomatoes and red onion chutney. The Business Class menu features jambalaya, a Creole stew with king prawns, chicken, vegetables and rice or ravioli filled with beans purée served with pistou sauce. Desserts include blueberry crumble with stewed fruit or fruit salad with grapes.
Besh won the James Beard Award for Best Chef of the Southeast in 2006 in recognition of his commitment to the cuisine of the southern states. Born and bred in Louisiana, and trained at the Culinary Institute of America, he instills in his creations the vitality and diversity of southern-state cuisine. Besh interprets the traditions of both cuisines in his own style in his restaurants August, Besh Steak, Lüke and La Provence in New Orleans. For more information, visit www.lufthansa.com.