Lufthansa Taps Nils Henkel
OK, so it’s not a trip via road, but via air. In any case, Lufthansa passengers departing on long-haul flights from Germany in January and February 2010 can look forward to menus designed by its newest Star Chef — Nils Henkel (left), head chef at the Dieter Müller restaurant at Schlosshotel Lerbach in Germany. Voted Chef of the Year 2009 by the German restaurant guide Gault Millau, Henkel’s gourmet creations will be served in First and Business Class. The First-Class menu kicks-off with saddle of veal involtini, with horseradish, cucumber relish, horseradish ice-cream and mustard grain vinaigrette served from an étagère – or smoked eel with pear compote and green beans. After an assorted salad, guests have a choice between braised shoulder of beef served with Zweigelt vinegar jus, marrow balls, carrot and lovage confit or fried halibut in crab and dill sauce with North Sea crab and marinated potatoes with dill oil. Not hungry yet? Further choices include roulade of quail and spring chicken with licorice and spice jus, bok choy, Muscovado sauce and pureed eggplant. 
For dessert, passengers will be treated to caramelized brioche with braised quince, Muscovado sauce and caramel ice-cream with fleur de sel, or a slice of milk chocolate and honey pie. Further dessert selections include sliced pineapple with cubed pepper and cilantro, or an assortment of cheeses. In Business Class, guests can begin with slightly cured char on orange basil sauce with fennel salad and oranges. The choice of main dishes includes, among others, steamed filet of cod in caldeirada vegetable stock, potato brandade, cilantro, bell pepper and zucchini. The highlight among the desserts is gateau of Tanariva chocolate with pear compote and spiced crumbles. This Road Trips Foodie is hungry already!
