Lufthansa and Ritz-Carlton launch in-flight dining partnership

29 Apr 2009 by BusinessTraveller

Business and first class passengers on Lufthansa flights from the US to Germany will soon be able to enjoy meals provided by luxury hotel chain Ritz-Carlton.

From May 1 until August 2010, the partnership will see chefs at Ritz-Carlton properties in Denver, New York, Boston and San Francisco creating dishes for Lufthansa’s premium passengers on flights from the carrier’s 18 US gateways to Germany.

The initiative is part of the airline’s Star Chef programme, which has been running since 2005, and has previously seen Lufthansa partner with top-class hotels such as Mandarin Oriental (see online November 19, 2008).

The Ritz-Carlton menus will change every two months and will begin with dishes created by Andres Jimenez, chef at the Ritz-Carlton Denver. In first class his dishes will include appetizers of seared ahi tuna and tomato white bean salad with extra virgin olive oil; and duck confit with a sherry vinaigrette. Main courses will include pan roasted beef tenderloin and butternut squash risotto cake with porcini mushroom sauce; and parmesan crusted halibut with basil risotto cake and a white wine butter sauce. Finally desserts will include vanilla panacotta with a strawberry consommé, and Costa Rican coffee ice cream with a trio of Dulce de Leche cookies.

Business class passengers can choose from starters of smoked trout mousse and poached leeks, with a whole grain mustard vinaigrette; and main courses including seared cod, with artichoke and carrot broth with roasted garlic.

Commenting on the new partnership, Simon F. Cooper, president and CEO, The Ritz-Carlton Hotel Company said:

 “While we have been approached by other airlines before, this arrangement with Lufthansa made strategic sense because both brands are committed to serving up a quality experience for their top tier of customers. We believe these new menu choices reflect not only excellent tastes, but healthy dining options. Our chefs selected the freshest, natural ingredients as they created their signature menus.”

For more information visit,

Report by Mark Caswell

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