To mark this year's major event, Lufthansa will be offering its passengers an appropriate culinary ambience: before and during the World Cup, passengers will be able to savour the delicacies created by selected "football chefs".
On long-haul flights the cooking football team will be led by the Italian star chef Saverio Pugliese. Pugliese, who describes himself as "football crazy", will look after the German national team as its official chef during the World Cup.
As of May the chef of the restaurant "Alter Haferkasten" in Neu-Isenburg will already be spoiling the palates of Lufthansa passengers on board. In the First Class, among other things, Aqua Pazza of grouper fish in a tomato ragout simmered with spring onions and wild rice, will be served.
Guests in the Business Class, can look forward to orecchiette with pesto sauce, shiitake mushrooms and broccoli.
For the German and European flights, the "culinary team sheet" will include the names of Martin ??–xle, Ralf Zacherl and Johann Lafer from the "German football team of top chefs & restaurant owners".
The club, founded by star chefs, hoteliers, sommeliers and restaurant owners, devotes itself to the objective of supporting charitable organizations and making the German leading restaurants better known beyond Germany's borders.
The creation of the board menus on German domestic and European flights by leading German chefs thereby represents a new feature on Lufthansa's short haul flights.
Johann Lafer can draw on a wealth of experience accumulated playing for Lufthansa. The star chef and chef de cuisine of the Stromburg - well-known in Germany as a TV chef - has long been responsible for the development of special menus for children on board.
Now the "grown-up" passengers may also look forward to sampling his dishes, such as cod in coconut sauce with Singapore noodles.
A special treat for dessert is "Lafer's Mohrenkopf".
Martin ??–xle, chef de cuisine of the "Speisemeisterei" within the walls of the over 200- year-old Schloss Hohenheim on the outskirts of Stuttgart, impresses with his refined technique and excellent feeling for details.
For LH's short and middle-distance routes, among other things, he has created a menu consisting of couscous balls with orange as the main course and grape salad with essence of macis as dessert.
With Ralf Zacherl, the Lufthansa team will field a creative and spontaneous playmaker.
His cooking style was formed during his years of training under such great names in the culinary world as Harald Wohlfahrt and Egbert Engelhardt as well as the somewhat unlikely position for a top chef in the Robinson Club on the island of Djerba.
He is now delighting guests on board Lufthansa flights with a piccata of catfish with Mediterranean tomato vegetables and thyme rice.
Bon Appetit
