Lufthansa serves up Euro football menu

With not long to go until the kick-off of the European Football Championship in
Switzerland and Austria, Lufthansa is whetting its passengers’ appetites for the big
event by offering creations by a
top-flight chef from Switzerland, Reto Mathis.The Swiss star chef from the famous
La Marmite restaurant in St. Moritz has created special menus for Lufthansa
passengers travelling in First and
Business Class during the months of May and June.

Starters on the First Class menu include crayfish and avocado timbale with lime
crème fra”che. Among the main dishes is escalope of guinea fowl Engadine style with
air-dried beef and sage accompanied
by pumpkin goulash and curd spätzle. In Business Class, starters include marbré of
char served with sour cream and apple fennel salad to start with. As a main dish,
passengers can, for example,
choose fried pike-perch with white saffron sauce, cream spinach and Camargue rice.

Reto Mathis has run La Marmite, which was opened by his father, since 1994. It is
the most exclusive restaurant in the Swiss Alps - and also the highest one. Located
at an altitude of 8,000 feet at
the top of Corviglia, St. Moritz’s highest peak, La Marmite is where the ski-ing jet
set meet to indulge in such culinary delicacies as truffles and caviar. Reno Mathis
never fails to impress his
guests with his elegant creations.

Sushi on routes to North America
The second UEFA host country, Austria, will also be presenting gourmet delights on
Lufthansa flights. From May, passengers on flights to the East Coast of the United
States can look forward to an
exclusive sushi box created by the Austrian-born star chef Mario Lohninger. The
sushi box will contain such delicacies as sushi in a sesame seed crust with cream
cheese and crabmeat or a cream
dessert made with green tea. Mario Lohninger, 33, can also look back on a successful
career that has taken him to some of the world’s most exciting metropolises. He
worked in Paris, Los Angeles and
New York before becoming chef de cuisine at the Silk and Micro restaurants in the
Cocoon Club in Frankfurt in 2004. He also attended a sushi academy to learn the
craft of making these exquisite
Japanese dishes.
——-