MoMA’s Chef Gabriel Kreuther’s Cuisine Takes Off on Lufthansa Flights to 76 Countries Around the Globe

Share Article

Lufthansa announced today that Chef Gabriel Kreuther of the Museum of Modern Art’s restaurant The Modern will be the next featured chef in the Airline’s award-winning Connoisseurs on Board food and wine program. In March and April 2006, First and Business Class passengers traveling from Germany to Lufthansa’s more than 180 gateways worldwide will indulge in menus created by the chef New York Magazine hails as “The Next Jean Georges.”

East Meadow, NY – March 21, 2006 – Lufthansa announced today that Chef Gabriel Kreuther of the Museum of Modern Art’s restaurant The Modern will be the next featured chef in the Airline’s award-winning Connoisseurs on Board food and wine program. In March and April 2006, First and Business Class passengers traveling from Germany to Lufthansa’s more than 180 gateways worldwide will indulge in menus created by the chef New York Magazine hails as “The Next Jean Georges.”

“Since the February 2005 reopening, Chef Kreuther and The Modern have received countless accolades including Best New Restaurant in the World,” notes Thomas Winkelmann, Lufthansa’s Vice-President, The Americas. ”This is the level of quality that Lufthansa demands. We are very enthusiastic about sharing gourmet cuisine from such a world-class institution with our passengers,” said Winkelmann.

Chef Kreuther’s love for cooking began during his childhood, watching his mother in the family kitchen and then working at his uncle’s hotel and restaurant. After being named the “Best Kitchen Apprentice in France,” Chef Kreuther honed his talents at restaurants in France, Germany and Switzerland. In 1997, he moved to New York where his appointments included Jean-Georges and Atelier at The Ritz-Carlton New York.

”The menus I’ve created for Lufthansa provide a glimpse of The Modern’s fare with an exciting blend of ingredients that complement the season and offer a clean, bright taste,” explains Chef Kreuther. “Working with Lufthansa has been an exciting experience. I’ve been thrilled by the challenge of adapting recipes for in-flight consumption and creating meals that will be enjoyed and remembered by tens of thousand of passengers as they travel around the world.”

Chef Kreuther’s First Class menu features five appetizers, including Sautéed Jumbo Shrimp and Gruyere Cabbage Salad; Tuna Pastrami with Grapes and Almonds. The four succulent entrée selections include Tenderloin of Beef with Mushroom Crust, light Caramel Soy Sauce, Beets and Polenta; and Filet of Cod Fish topped with Chorizo, Sherry Vinegar Sauce, Harico Tarbais and Bean Puree. First Class desserts include Mocha Walnut Dome with Coffee Ice Cream; and Amaretto and Raspberry Sorbet and Buttermilk Panna Cotta.

Among the culinary delicacies showcased on Chef Kreuther’s First and Business Class menus are an appetizer of Smoked Halibut with Apple Fennel Salad and Dill Mustard; an entrée featuring Horseradish-crusted Fillet of Salmon served with mixed Rice and Savoy Cabbage with Mushrooms; and Pistachio Cake with Raspberry Coulis for dessert.

Transforming gourmet meals for sky-high travel

While many airlines claim celebrity chefs as in-flight food consultants, Lufthansa enlists a master chef and a world-class sommelier to actively design all of the Airline’s premium food and wine menus. Since launching its Connoisseurs on Board program in 2000, Lufthansa has collaborated with more than 50 world-class chefs, enabling passengers to experience cuisine from the likes of Paul Bocuse of Lyon, Daniel Boulud of New York, and Frank Zlomke of Paarl, South Africa. A dedicated department of culinary experts from LSG Sky Chefs, Lufthansa’s in-flight catering arm, travels the world in search of today’s most celebrated Star Chefs. LSG then collaborates with the selected chef for months in advance to transform his or her signature dishes for premium on-board fare.

Fine wine selections

No gourmet menu is complete without a choice wine, which led Lufthansa to develop “Vinothek Discoveries,” the wine and spirits component of Connoisseurs On Board. The airline’s own sommelier, Markus Del Monego, is the first person ever to simultaneously hold the coveted titles of Sommelier World Champion and Master of Wine. He selects wines from around the globe to complement the participating Star Chef’s menu. For Chef Kreuther’s Business Class menu he has selected a 2001 Château Reysson and 2004 Riesling Spätlese dry. For First Class Del Monego has selected the 1999 "Farnito" Cabernet-Sauvignon and 2003 Carneros Chardonnay that all pair with Chef Kreuther’s menus.

About Lufthansa

One of the world’s largest airlines, Lufthansa flies to some 181 destinations in 76 countries, including 16 U.S. gateways. Together with its partners, Lufthansa serves 411 destinations in more than 96 countries worldwide. An industry leader known for its focus on innovation, Lufthansa was the first airline to offer broadband Internet access on board with the launch of FlyNet in 2004. Also in 2004, Lufthansa unveiled the industry’s only First Class departure terminal, boasting personal assistants and chauffeured transfer to flights. Catering to the Airline’s extensive business and luxury traveler audience, in March 2005 Lufthansa launched Private Jet, which provides travelers arriving in the Airline’s Frankfurt and Munich hubs with seamless transfers by private plane to more than 1,000 airports around Europe.

Jennifer Urbaniak    

Deutsche Lufthansa AG    

Corporate Communications    

Tel.    516.296.9671

jennifer.urbaniak @ dlh.de     

http://media.lufthansa.com

###

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Jennifer Urbaniak
Visit website