Star Chef Alfred Friedrich creates menus for Lufthansa’s First and Business Class

This month and and October Lufthansa is inviting its First and Business Class passengers on a culinary journey through the realm of haute cuisine. For eight weeks, Lufthansa Star Chef Alfred Friedrich will be offering passengers on long-haul flights from Germany a modern take on French-Mediterranean delicacies.

His creations for First Class include terrine of braised Provençal vegetables with tapenade and fillet of pike perch wrapped in Savoy cabbage on celery puree with apple jus. In Business Class, passengers will be offered a range of specialities, including fillet of smoked salmon with artichokes in pine nut vinaigrette and braised halibut in tarragon stock with root vegetables.

Alfred Friedrich originally hails from Austria. After a period as chef de cuisine at the Residenz Heinz Winkler restaurant in Aschau in the Chiemgau region of Upper Bavaria, he moved to Frankfurt, becoming chef de cuisine at Zarges, a gourmet establishment in the famous, restaurant-lined street known as "in der Fressgass".

Initially founded in 1959 as a butcher’s shop, Zarges is still run as a family business. The gourmet restaurant, bistro, bar, café and butcher’s shop, all in the French 18th-century style, now extend over three floors.

Alfred Friedrich is an advocate of creativity and "down-to-earth" cooking. He places importance on precise cooking times, only uses the best basic ingredients possible and always strives for culinary perfection. The Gault Millau Guide awarded him 18 out of a possible 20 points, making him one of the best chefs in Germany.

From September to February, Karlheinz Hauser will ensure the culinary well-being of First and Business Class passengers on routes from the United States to Germany. Sesame and pepper-coated tuna fish on a bed of radish, avocado and soya and Hamburg-style fried fish served with mushrooms, roast potatoes and mustard sauce are only two examples of his delicious creations.

Hauser discovered his love for cooking at the age of six. Ultimately, his hobby became a vocation, and his culinary skills have been duly recognised. He has won the highest awards, including eight Five Star Diamond Awards. Until 2002, Hauser was chef de cuisine at Berlin’s renowned Hotel Adlon. Since then he has been chef de cuisine at the Süllberg in Hamburg, which also houses the Seven Seas gourmet restaurant. The Süllberg was established around 1900. Even back then, its stunning location with views of the River Elbe made it a popular destination for day-trippers and proved an inspiration for many a poet and painter.

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