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Old 19th October 2008, 01:59 PM   #16
Carfield
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Default LX 9 ORD-ZRH September to November 2008 with pix link

First Class
Wine List
Champagne
Cuvee Louise 1998, Pommery Rims, France

White Wines
Chasselas Vully AOC Selection Vieux Moulin 2007
Chablis AC 1er Cru Vaillons 2006
Rueda DO Naia 2007

Red Wines
St-Saphorin AOC Cuveee du Patrimoine Domaine des Faverges 2006
Chateau La Tour Haut-Brion 1996
Brancaia II Blu 2002

Dessert Wine
1er Grand Cru Classe sauternes AC 2005

Menu
Dinner
Chicago to Zurich
http://share.shutterfly.com/action/w...8QbNHDNy5bqLr4
Gourmet Menu
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
First Course
Seafood, meat and vegetarian platter

Main Courses
Fillet Steak with a porcini mushroom crust, steamed green cabbage with a red onion confit accompanied by potato and pumpkin rosti
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
Or
Basil Coated chicken breast in a marinara sauce and eggplant ragout with spinach gnoochi
Or
Mushroom Ravioli in a porcini sauce with sautéed peppers
Or
Special of the Day

Vegetables of the Day

Cheeses
Selection of cheeses
Switzerland Emmental, Switzerland Gruyere, France Chaumes, France Goat’s Cheese, and France Camembert

Dessert
Chocolate and vanilla ice cream sundae
Swiss Chocolates
Espresso and a selection of coffees and teas

Supplemetary Choices
Selection of soups
Seasonal salads
Swiss Cheese
Fresh Fruit

Before Landing
Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
Egg Dish – for my flight, it was an Omelette with cream cheese, accompanied by sausage, bacon, potato cake and tomato
Selection of coffees, teas, and juices

F-09-C4 09/08-11/08 (09)
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Old 14th June 2009, 05:20 AM   #17
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Default LX180 ZRH-BKK June 09

DINNER
ZURICH - BANGKOK


GOURMET MENU
*Created by our featured chef Dani Jann-Annenb, Landhasthof Adler, Ried-Muotathal
+Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Courses
*Selection of appetisers:
Pike-perch terrine
Scallops on polenta with an olive and plum tapenade
Mosaic of beef and garden vegetables
Lovage and cream cheese crepe roulade
-
Loch fyne smoked salmon fillet
-
* Tomato consomme with Alpine cheese grissini and basil ice cream


Main Courses
* Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
-
Thai green curry with basmati rice
-
+ Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
-
Special of the day
-
Choice of vegetables

Cheese
Selection of Swiss artisan cheese

Dessert
*Chriesibragel - warm cherry compote with elderflower ice cream
-
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas

SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads, Swiss cheese and fresh fruits

BEFORE LANDING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, museli and cereals
-
Egg dish
-
Coffee, tea and juices
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Old 31st July 2009, 04:39 AM   #18
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Default LX180 ZRH-BKK July 09

Is exactly the same as the previous post.
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Old 5th August 2009, 09:42 AM   #19
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Default ZRH-LAX, 23 July 2009

LUNCH
SWITZERLAND - NORTH AMERICA


GOURMET MENU
*Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathal
+Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Courses

*Selection of appetisers:
Pike-perch terrine
Scallops on polenta with an olive and plum tapenade
Mosaic of beef and garden vegetables
Lovage and cream cheese crepe roulade
-
Loch fyne smoked salmon fillet
-

* Tomato consomme with Alpine cheese grissini and basil ice cream


Salad

Selection from the salad trolley

Main Courses
* Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
-
Thai green curry with basmati rice
-
+ Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
-

Special of the day (Pan-Fried John Dory)
-
Choice of vegetables

Cheese

Selection of Swiss artisan cheese

Dessert
*Chriesibragel - warm cherry compote with elderflower ice cream
-

*Muota Valley fresh cream cake with kirsch schnapps
-

Sprungli chocolates and pralines
Espresso and a selection of coffees and teas

SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads, Swiss cheese and fresh fruits

ARRIVAL SERVICE

Selection of sandwiches
-
Schwyz Alpine cheese, potato and nutmeg quiche
-

Lamb medallions with rosemary jus and Summer vegetable risotto
-

Selection of sweet delights


Wine List

Champagne
- Pommery Cuvee Louise (1998)

White Wine
- Initio (2008)
- Chablis AOC 1er Cru Vaillons (2006)
- Gruner Veltliner Smaragd, Terrasen (2007)

Red Wine
- Konvent (2007)
- Chateau Bahans Haut-Brion (2004)
- CVNE Rioja Imperial Reserva (2001)

Dessert Wine
- Chateau Raymond Lafon (1998)

Port
- Porto Calem 20 years old

Last edited by stargold; 15th August 2009 at 07:54 AM..
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Old 14th August 2009, 05:30 AM   #20
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Well they seem to keep things straightforward ex-ZRH then. Same menu for ZRH-LAX as ZRH-BKK.
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Old 14th August 2009, 09:54 AM   #21
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Quote:
Originally Posted by MAN Flyer View Post
Well they seem to keep things straightforward ex-ZRH then. Same menu for ZRH-LAX as ZRH-BKK.
That appears to be the case...

I was very impressed with the catering overall - the 2+ hours spent eating just flew past. Absolutely loved the basil ice cream, and the "today's special" fish for main was very good too.

The only things I would point out are: 1. the tomato consomme was not really to my taste, and 2. the cake for dessert was a little too "simple", like a Y dessert.

It was nice to have some cohesive theme for the overall meal rather than a mixture of anything and everything from all over the world - it felt much more like being in a restaurant rather than at a food court
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Old 14th August 2009, 03:05 PM   #22
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Quote:
Originally Posted by stargold View Post
the tomato consomme was not really to my taste...
Just curious: what was wrong with it? Was it the standard clear kind...or the dark reddish one? It's a pretty hard thing to screw up.
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Old 15th August 2009, 02:16 AM   #23
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I've had the consomme a few times recently and found it fine.
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Old 15th August 2009, 04:59 AM   #24
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Quote:
Originally Posted by HUGE AL View Post
Just curious: what was wrong with it? Was it the standard clear kind...or the dark reddish one? It's a pretty hard thing to screw up.
I wouldn't say it was badly done - just not to my taste. It tasted a little too "sharp" for me... I guess I wanted something a little smoother tasting It was the clear(-ish) type.

PS. Menu above updated with photos.

Last edited by stargold; 15th August 2009 at 07:58 AM..
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Old 16th August 2009, 05:58 PM   #25
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Default LX181 BKK-ZRH July 09

DINNER
BANGKOK - ZURICH


GOURMET MENU
SWISS Thai-style selection

First Course
Loch Fyne smoked salmon fillet
Seafood, meat and vegetarian platter

Main Courses
Fillet of beef with red wine sauce, roasted potatoes, carrots and broccoli
-
Grilled chicken breast with pineapple and sake sauce, pilaf rice, grilled courgettes and red peppers
-
Baked spinach and ricotta cannelloni with tomato concasse
-
*Special of the day (some seafood I can't remember...)

Cheese
Selection of Swiss artisan cheese

Dessert
Strawberry cheesecake ice cream with berry compote
-
Sprungli chocolates and pralines

Espresso and a selection of coffees and teas

BEFORE LANDING

SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey, fresh fruits, joghurts, museli and cereals
-
Egg dish
-
Coffee, tea and juices

SWISS ARRIVAL LOUNGE

Should you prefer to sleep longer on board, you have the opportunity to freshen up and enjoy a continental breakfast in our SWISS Arrival Lounge, located in Terminal 1 at Zurich Airport. Open from 5.30 am until 1.00 pm.
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Old 18th August 2009, 03:43 AM   #26
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I recently tried the tomato soup on NRT-ZRH. And I liked it! It tastes good. Don't know why the others here didn't like it .
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Old 18th August 2009, 04:42 PM   #27
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Quote:
Originally Posted by f4freeJunior View Post
I recently tried the tomato soup on NRT-ZRH. And I liked it! It tastes good. Don't know why the others here didn't like it .
I only see one person who said they didn't like it.
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Old 18th August 2009, 04:59 PM   #28
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Quote:
Originally Posted by MAN Flyer View Post
I only see one person who said they didn't like it.
And that person already said it's probably due to his personal taste, rather than bad catering

In any case, surely the tomato soup NRT-ZRH will be different from the tomato consomme ex-ZRH?
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Old 21st August 2009, 06:49 AM   #29
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Post LX014 - ZRH to JFK - August 2009 - Part 1





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Old 21st August 2009, 06:54 AM   #30
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Post LX014 - ZRH to JFK - August 2009 - Part 2





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