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  • #16
    LH 779 SIN - FRA Sep - Oct 2007

    Dreamer's Delight
    Use the time on board to get some restful sleep;
    in the form of our Dreamer's Delight, a select meal served in one course


    Cold Gourmet Plate
    Japanese-style Beef Roulade with Graflax and roasted Pepper Salad

    or

    Hot Specialty
    Seafood in Lobster and Morel Butter Sauce
    with mixed herb Fettucine

    Cheese and Dessert
    Camembert, Stilton and Whiskey Cheddar garnished with Grapes

    Fresh Fruit




    M e n u


    Choice of Hors d'oeuvres
    Caviar with the traditional Garnishes

    Smoked Lamb Fillet

    Lobster and Prawns with Summer Truffles

    Confit of Artichoke Salad with Endive and Roma Tomato

    Salad
    Seasonal greens
    presented with Dressing

    Choice of Main Courses
    grilled Veal Steak with Lime and Basil Cream served with Organic Quinoa and Young Spinach with Pine Nuts

    Baked Sea Bass coated with Miso, Butter Glaze and Yuzu Sauce accompanied by braised Turnip in Dashi, Wasabi Puree Potatoes and grilled Leek

    Roasted Salmon Fillet with Ratatouille and Tarragon Pesto and Olive Oil Mashed Potatoes

    Truffles Ravioli with fresh Tomato Concassee, Herb Sauce and Pearl Onion

    Cheese and Dessert
    Reblochon, Port Salut, Brie, aged Cheddar and Gorgonzola Cheese garnished with Grapes

    Rasberry Chocolate with Creamy Vanilla and jellied Berries

    Sour Cherry Clafoutis with Creme Fraiche Ice Cream, Cinnamon Sable and Mango Sauce

    Specialty Dessert Wines




    LH 779 9/07-10/07

    Comment


    • #17
      LH 737 NGO-FRA JULY-AUGUST 2007

      Wine List:
      Champagne:
      1989 Cuvee des Enchanteleurs, Champagne Henriot, Frankreich
      “Rare”, Champagne Piper-Heidsieck, Frankreich (served on this flight)

      Monthly Proposal
      2005 Rully 1er Cru, Chateau de Rully, Frankreich
      Grappa Goldmuskateller, Gutshofbrennerei Walcher, Sudtirol

      White Wines
      2006 Riesling Spatlese trocken, Weingut Kruger-Rumpf, Deutschland
      2006 Pinot Bianco “Collection,” Kellerei Gries, Italien

      Dessert Wine:
      2006 Westhofener Bergkloster, Siegerrebe/Huxelrebe Beerenauslese, Weingut Neef-Emmich, Deutschland

      Red Wines:
      2003 Nit’ana, Neusiedlersee, Weingut Nittnaus, Osterreich
      2001 Chateau Belgrave, Cru Classe, Haut-Medoc, Frankreich
      2001 Indian Wells, Columbia Valley Merlot, Chateau Ste Michelle, USA

      Spirits
      Jack Daniel’s Tennessee Whiskey Old No. 7
      Johnnie Walker Blue Label
      Talisker 10 years old Single Malt Scotch Whiskey
      Bombay Sapphire Distilled London Dry Gin
      Cognac Limited Cuvee 30
      Calvados Pays d’Auge, Daron
      Fernet Branca
      Walcher Williams Exclusiv
      Etter Zuger Kirsch, 42 Vol. % Jahrgang 2005

      Sake and Plum Wines
      Tsuikino Jyunmai Ginjko Kurazake
      Tatsuriki Tokubetsu Jyunmaishu “Mukashi”
      Tsukinoi Nihonshu Shikomi Umezake

      Liqueur and Port
      Bailey’s Irish Cream
      Niepoort Portwein LBV

      Menu Transcript:
      (Only Lunch/Main Meal Menu)
      Western Cuisine
      Choice of Hors D’Oeuvres
      Caviar with the traditional garnishes
      Marinated Lobster with Parsley Pesto
      Smoked Chicken Breast with Orange Segments

      Salad
      Seasonal Greens
      Presented with Italian or Shiso Mayonnaise Dressing

      Choices of Main Courses
      Roasted Lamb Loin with Potato and Celeriac Mille Feuille
      Served with Cream Spinach with White Sauce and Baby Carrots
      Or
      Grilled John Dory Basil marinated with fresh Tom Lemon Sauce accompanied by
      Paprika Potato, Broccoli and green asparagus

      Selection of Cheese and Dessert
      International Cheese
      Camembert, Gorgonzola, Gruyere, red Cheddar, Gaperon garnished with Grapes
      Chocolate Brownie with Caramel Sauce and Pistachio Garnish
      Fresh Fruit
      Specialty Dessert Wines

      Japanese Cuisine
      Zensai
      Rolled egg with smoked Salmon, Pumpkin and Chicken Terrine

      Osuimono
      Suimono Soup with dried Wheat Gluten

      Tsukidashi
      Seaweed with Wasabi and yam
      Grilled Eggplant with Sesame Miso Paste
      Eel with vinegared Cucumber and Ginger Julienne

      Dainomono
      Grilled Beef served with Genji Miso Sauce, Pumpkin, Eggplant and Carrot
      Or
      Sauteed Sole with Wasabi sauce and Mizuna Leaf

      Konomono and Tomewan
      Nozawana Red Turnip, Radish and Miso Soup

      Dessert
      Fresh Fruit
      Japanese Sweets
      Green Tea

      Snack
      Sandwiches, Fruit, Onigiri and Pastries

      LH 737 7/07-8/07

      Comment


      • #18
        LH FRA to NRT/NGO SEPTEMBER-OCTOBER 2007

        Dinner
        Western Cuisine
        Choice of Hors d’Oeuvres
        Caviar with the traditional Garnishes
        Chilled Lobster Terrine with Exotic Fruit Sauce and Tamarind
        Hot-smoked Duck Breast, Apple and Rosemary Puree with stuffed Vanilla Plum

        Salad
        Curly Endives, Radicchio, Lollo Rosso and Lamb’s Lettuce with Cucumbers, Carrots and Walnuts
        Macadamia Nut or Potato Dressing

        Choice of Main Courses
        Loin of Lamb, Peppers, Beans and a Zucchini Mint Puree
        Fillet of Halibut in black Truffled Daishi Stock, with Hearts of Palms, Silver Onions, Shiitake Mushrooms and Baby Bak Choy

        Selection of Cheese and Desserts
        Blue de Gex, Medium-Aged Gouda, Brillat Savarin, Murol and St. Nectaire served with Plums, Cherry Tomatoes and Celery
        Milk Chocolate Dome with Espresso Sauce, Mint and Blackcurrants
        Fresh Fruit
        Specialty Dessert Wines

        Japanese Cuisine
        Zensai
        Egg Sushi with Tiger Prawns, Sushi Roll with Sesame, Radish and Carrot Salad, Mixed Perch Rolls with Chives, Poulard Breast with Melted Cheese, stuffed Shiitake Mushrooms, Smoked Salmon

        Osuimono
        Suimono with Cucumber and Chives

        Oshinogi
        Green Tea Noodles with Wasabi and Chives and “Tsuyu” Soba Sauce

        Tsuikidashi
        Tofu and Pine Nut Salad with Radish and Ginko Nuts
        Cucumber stuffed with Eel, Seaweed with Tasazu Sauce

        Dainomono
        Roast Beef Fillet, Oyster Mushroom Sauce, carrots, spinach, and spring onions
        Poached Cod and Prawn, Scallop, Hokkigai, Mussels in a fine Fish sauce, served with Japanese Vegetables and Rice

        Konomono and Tomewan
        Marinated Radish, Salted Plum and Seaweed and Misoshiru Soup

        Dessert
        Wagashi and Guromonji
        Green Tea
        Specialty Dessert Wines

        Breakfast
        Western Breakfast
        Cold and Hot Specialties
        Freshly Squeezed Orange Juice
        Fresh Fruit
        Natural Yogurt, Yogurt with Fresh Fruit, Crunchy Nuts, Musli and Milk
        Parma Ham, smoked Turkey Breast, German Salami, Yogurt Cheese, Cream Cheese and Chives
        Scrambled Eggs freshly prepared upon your request with Bacon and Fresh Chives
        Or
        Japanese Breakfast
        Yakimono
        Omelette, Cod Roe, Grated Radish with Keta Caviar, green Asparagus
        Aubergine with grated Tuna and Ginger

        Dainomono
        “Gindara Kasuzuke” Fillet of Cod fried in Soya, served with a selection of Vegetables on Japanese Rice
        “Okayu” Rice Soup with salted Plum

        Konomono and Miso-***
        Tofu with Ginger and Chives, pickled Radish, Seaweed and Strips of Aubergine and Miso Soup

        LH 710,714,736 9/07-10/07

        Comment


        • #19
          LH 454 FRA - SFO November 2007

          Menu


          Choice of Hors d'oeuvres

          Caviar with the traditional Garnishes

          Mackerel Rilette with Tomato Compote and Mustard Coulis

          Tenderloin of Beef in a Brioche Crust served with Pepper Apple Sauce and Mixed Pickles

          Vegetable Tureen with Cucumber Carpaccio and Horseradish Ice Cream

          Variations of Salad or Soup

          Curly Endive, Radicchio, Chicory and Lamb's Lettuce with Cucumber, Peppers and Mushrooms
          with your Choice of
          Yogurt Dill Dressing or Tomato Tarragon Vinaigrette

          or

          Cream of Potato Soup with Crisps

          Choice of Main Courses

          Roast Goose with Red Cabbage, Potato Dumplings and Herb Sauce

          Grilled Scallops on Vanilla Pods, Chicory, Carrot and Ginger Sauce and Wild Rice

          Venison Medaillons served with Lingonberry Sauce, two Types of Beetroot and Celery Puree

          Portobello Lasagne with Vegetables

          Selection of Cheese and Dessert

          Coulommiers, Reblochon, Zelu Koloria, Leerdammer and Gouda served with Celery and Grapes

          Hot Madeleine and Boerenjongens with Rum in a Jar served with Vanilla Ice Cream

          Duo of Mango and Yogurt as a Jelly

          Specialty Dessert Wines



          We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


          LH 438, 452, 454, 456, 458, 498 11/07-12/07-S



          Autumn Flavor


          Cold and hot Specialties

          Wild Duck Stollen and Saddle of Venison, Pears stuffed with Wild Lingonberries and Walnuts

          Salmon and Trout Tartare, served with Pommery Mustard Sauce and poached Celery

          Salad made from Boskoop Apples with Raisins
          Fig Walnut Chutney, Potato Pesto Salad and Cumberland Sauce

          Semolina Dumplings with Parsnips and fried Herbed Mushrooms

          Beef Roulade with Mashed Potatoes, Mushrooms, Silver Onions and Pickled Gherkins


          Dessert

          Linzertorte

          Fresh Fruit


          LH 438, 452, 454, 456, 458, 498 11/07-12/07

          Last edited by CGK; 1 December 2007, 11:24 AM. Reason: To complete the menu

          Comment


          • #20
            LH 454 FRA - SFO November 2007 (Pictures)

            Menu





            Choice of Hors d'oeuvres






            Caviar with the traditional Garnishes




            Mackerel Rilette with Tomato Compote and Mustard Coulis




            Tenderloin of Beef in a Brioche Crust served with Pepper Apple Sauce and Mixed Pickles




            Vegetable Tureen with Cucumber Carpaccio and Horseradish Ice Cream




            Variations of Salad or Soup


            Cream of Potato Soup with Crisps




            Choice of Main Courses

            Roast Goose with Red Cabbage, Potato Dumplings and Herb Sauce




            Selection of Cheese and Dessert

            Hot Madeleine and Boerenjongens with Rum in a Jar served with Vanilla Ice Cream





            We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.


            LH 438, 452, 454, 456, 458, 498 11/07-12/07-S

            Comment


            • #21
              LH 454 FRA - SFO Meals Prior to Landing (Pictures)

              Autumn Flavor





              Cold and hot Specialties

              Wild Duck Stollen and Saddle of Venison, Pears stuffed with Wild Lingonberries and Walnuts

              Salmon and Trout Tartare, served with Pommery Mustard Sauce and poached Celery







              Beef Roulade with Mashed Potatoes, Mushrooms, Silver Onions and Pickled Gherkins




              Dessert

              Linzertorte




              Comment


              • #22
                Vinothek November 2007

                Champagne


                ,,D" de Devaux Brut, Champagne Veuve Devaux, Frankreich

                ,,Rare", Champagne Piper-Heidsieck, Frankreich


                Monthly Proposal

                2003 "Senda del Oro", Ribera del Duero DO, Vizcarra, Spanien

                Aperitif

                Campari

                Sherry "La Guita"

                Lufthansa Cocktail

                This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavor when served chilled or ,,on the rocks" and can also be very refreshing if mixed with sparkling wine.


                White Wine

                2005 Kiedrich Grafenberg Riesling Erstes Gewachs, Weingut Robert Weil, Deutschland

                2005 Cameros Chardonnay, Artesa, USA

                2006 Aura Verdejo, Rueda Spanien


                Red Wine

                2001 Chateau Belgrave, Cru Classe, Haut-Medoc, Frankreich

                2004 Clos de los Siete, Mendoza, Michel Rolland, Argentinien


                Dessert Wine

                2006 Schlossbockelheimer Kupfergrube, Riesling Auslese, Deutschland


                Monthly Proposal

                Etter Weihnachtspflumli, Schweiz


                Spirits

                Jack Daniel's Tennessee Whiskey Old No.7

                Johnnie Walker Blue Label

                Talisker 10 Year Old Single Malt Scotch Whisky

                Smirnoff Red Vodka

                Bombay Sapphire Distilled London Dry Gin

                Cognac Lheraud Cuvee 30

                Calvados Pays d'Auge AC, Daron

                Fernet Branca

                Tequila

                Walcher Williams Exclusiv

                Etter Zuger Kirsch, 42 Vol. %, Jahrgang 2005


                Liqueur and Port

                Baileys Irish Cream

                Niepoort Portwein LBV 2003


                Cold Beverages

                Wasser

                Apollinaris, sparkling natural mineral water

                Elisabethenquelle, natural mineral water

                Fruchtsafte

                Apple Juice
                Tomato Juice
                Orange Juice

                Soft Drinks

                Coca-Cola, Coca-Cola Light, Sprite
                Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

                Deutches Bier

                Warteiner Pils

                Clausthaler, non-alcoholic


                Hot Beverages

                Jacobs Kaffee

                Espresso
                Espresso, Decaf Espresso

                Cappuccino

                Masala Tee
                Exclusively on flights to and from India

                Eilles Teespezialitaten

                Assam Special Broken

                Gruntee Asia Superior Blatt

                Earl Grey Premium Blatt

                Vita Orange

                Yogi Tee Classic Zimt Bio

                Rooibos Winterpunsch



                Note:
                - Sorry, no DIET PEPSI or DIET COKE
                - jjpb3, you must be the judge for calvados served on board!

                Comment


                • #23
                  LH 779 SIN - FRA Sep-Oct (Belated Pictures)







                  M e n u


                  Choice of Hors d'oeuvres
                  Caviar with the traditional Garnishes

                  Choice of Main Courses
                  grilled Veal Steak with Lime and Basil Cream served with Organic Quinoa and Young Spinach with Pine Nuts

                  Comment


                  • #24
                    LH 459 SFO - MUC December 2007

                    Dreamer's Delight

                    Use the time on board to get some restful sleep;
                    in the form of Our Dreamer's Delight, a select meal served in one course.

                    Cold Gourmet Plate

                    Barbeque Chipotle Tuna with Jicama Salad and Guacamole

                    or

                    Hot Specialty

                    Bany Corn Soup with roasted Corn and Truffle Oil



                    Cheese and Dessert

                    Sage Derby, Gruyere and Cambozola Cheese

                    Selection of Fresh Fruit


                    Menu


                    Choice of Hors d'oeuvres

                    Caviar with the traditional Garnishes

                    Five Spice dusted smoked Duck Breast, wild Mushroom and Leek

                    Pistachio crusted Shrimp with sweet Pea Tarragon Flan and Tomato Vinaigrette

                    Grilled Vegetable Antipasti with sweet and sour Sauce

                    Salad


                    Seasonal Salad
                    with Balsamico or Potato Dressing


                    Choice of Main Courses

                    Horseradish-Pepper crusted Beef Tenderloin, Spatzle, Asparagus and Rosemary Jus

                    Vanilla Thyme roasted Cod, Baby Bok Choy and Fondant Potato

                    Pan seared Turkey Escalopes with Sweet Potato Gratin, Cranberry and Orange Compote

                    Saffon Fettucine, roasted Vegetable with Chunky Tomato Sauce and Garlic Olive Oil

                    Selection of Cheese and Dessert

                    Sage Derby, Parmesan, Gruyere, Cambozola and Humbolt Fog garnished with Grapes

                    Apple Raisin Bread Pudding with Vanilla Ice Cream

                    Wild Berry Charlotte in its Consomme with Sweet Cream

                    Specialty Dessert Wines

                    LH 459 11/07-12/07

                    Comment


                    • #25
                      LH 779 SIN - FRA November - December 2007

                      Dreamer's Delight
                      Use the time on board to get some restful sleep;
                      in the form of our Dreamer's Delight, a select meal served in one course
                      Cold Gourmet Plate
                      Seared Duck Breast with smoked Salmon, Apple, Beancurd Salad and Butter Lettuce

                      or
                      Hot Specialty
                      Honey-Balsamic glazed Pan fried Chicken Breast with mixed Mushroom Fettucine
                      Cheese and Dessert
                      Garlic and Herb Boursin, Edam, Gorgonzola garnished with Grapes

                      Fresh Fruit
                      M e n u


                      Choice of Hors d'oeuvres
                      Caviar with the traditional Garnishes

                      Barbecue Duck Breast with Chestnut Puree and Walnut

                      Crab Meat Salad and hot smoked Salmon

                      Mozzarella Cheese and Tomato Tower with Basil Pesto and Olive Oil
                      Salad
                      Mixed Mesclun Salad
                      presented with Dressing
                      Choice of Main Courses
                      Char grilled Beef Skewer with Rosemary, Chateau Potatoes,
                      in natural Jus with sauteed caramelized Onion

                      Baked Honey Shoyu Cod Fish with Shogayaki Glaze, Wok fried Vegetables and steamed Rice

                      Guinea Fowl Breast, Butter Risotto of Morel Mushroom and white Cabbage accompanied by Sherry Cream Sauce

                      Linguini with sesonal Vegetable Juliennes and Tomato Salsa, Balsamic Sauce with Herbs
                      Cheese and Dessert
                      Reblochon, Port Salut, aged Cheddar, Gorgonzola and Brie Cheese garnished with Grapes

                      Passion Fruit Curd Tart with Coconut Sorbet and Hazelnut Crumble

                      Guanaja Chocolate Fudge with stewed spiced Cumquads

                      Specialty Dessert Wines




                      LH 779 11/07-12/07-S

                      Comment


                      • #26
                        VINOTHEK - December 2007

                        Champagne


                        ,,D" de Devaux Brut, Champagne Veuve Devaux, Frankreich

                        ,,Rare", Champagne Piper-Heidsieck, Frankreich


                        Monthly Proposal

                        2003 "Senda del Oro", Ribera del Duero DO, Vizcarra, Spanien

                        Aperitif

                        Campari

                        Sherry "La Guita"

                        Lufthansa Cocktail

                        This cocktail with aromas of juicy oranges, sweet almonds and fine berry fruits develops its full flavor when served chilled or ,,on the rocks" and can also be very refreshing if mixed with sparkling wine.


                        White Wine

                        2005 Kiedrich Grafenberg Riesling Erstes Gewachs, Weingut Robert Weil, Deutschland

                        2005 Cameros Chardonnay, Artesa, USA

                        2006 Aura Verdejo, Rueda Spanien


                        Red Wine

                        2001 Chateau Marquis de Terme, Cru Classe, Margaux, Frankreich

                        2004 Clos de los Siete, Mendoza, Michel Rolland, Argentinien


                        Dessert Wine

                        2006 Schlossbockelheimer Kupfergrube, Riesling Auslese, Deutschland


                        Monthly Proposal

                        Etter Weihnachtspflumli, Schweiz


                        Spirits

                        Jack Daniel's Tennessee Whiskey Old No.7

                        Johnnie Walker Blue Label

                        Talisker 10 Year Old Single Malt Scotch Whisky

                        Smirnoff Red Vodka

                        Bombay Sapphire Distilled London Dry Gin

                        Cognac Lheraud Cuvee 30

                        Calvados Pays d'Auge AC, Daron

                        Fernet Branca

                        Tequila

                        Walcher Williams Exclusiv

                        Etter Zuger Kirsch, 42 Vol. %, Jahrgang 2005


                        Liqueur and Port

                        Baileys Irish Cream

                        Niepoort Portwein LBV 2003


                        Cold Beverages

                        Wasser

                        Apollinaris, sparkling natural mineral water

                        Elisabethenquelle, natural mineral water

                        Fruchtsafte

                        Apple Juice
                        Tomato Juice
                        Orange Juice

                        Soft Drinks

                        Coca-Cola, Coca-Cola Light, Sprite
                        Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

                        Deutches Bier

                        Warteiner Pils

                        Clausthaler, non-alcoholic


                        Hot Beverages

                        Jacobs Kaffee

                        Espresso
                        Espresso, Decaf Espresso

                        Cappuccino

                        Masala Tee
                        Exclusively on flights to and from India

                        Eilles Teespezialitaten

                        Assam Special Broken

                        Gruntee Asia Superior Blatt

                        Earl Grey Premium Blatt

                        Vita Orange

                        Yogi Tee Classic Zimt Bio

                        Rooibos Winterpunsch


                        Comment


                        • #27
                          Originally posted by CGK View Post
                          Choice of Hors d'oeuvres
                          Did you really have all 4? They look nice but I think SQ food is still a lot better.

                          So it'd be ok if I have all 4, skip the mains and have two desserts?

                          Country bumpkin question here... how do we eat the caviar? A mouthful of that and an occasional bit of onion? I don't really like onion, so I think I'd skip that. Does it come with other garnishes? Are the garnishes on the other plate in the pic? What's the fancy yellow bag on the side? Does it hold something edible or is it just a deco? Or does it contain ice?

                          Further questions : I can't find a LH F FRA-SIN menu in this thread and on TOF. Do they have a thread on LH F menus on TOF anyway? I'd be posting a menu after my flight. Could people take the menus away or do they just take a pic of the menu?

                          Thanks.

                          P.S. jhm just told me that I have been asking stupid questions. The yellow bag contains a lemon. (Does not look like a lemon to me!). The other garnishes look like egg, mayo, what's the third one? Would caviar not taste better on its own? Why add lemon, egg or mayo ?
                          Last edited by phaleesy; 10 January 2008, 08:42 AM. Reason: Further questions

                          Comment


                          • #28
                            Originally posted by phaleesy View Post


                            Did you really have all 4? They look nice but I think SQ food is still a lot better.

                            So it'd be ok if I have all 4, skip the mains and have two desserts?

                            Country bumpkin question here... how do we eat the caviar? A mouthful of that and an occasional bit of onion? I don't really like onion, so I think I'd skip that. Does it come with other garnishes? Are the garnishes on the other plate in the pic? What's the fancy yellow bag on the side? Does it hold something edible or is it just a deco? Or does it contain ice?

                            Further questions : I can't find a LH F FRA-SIN menu in this thread and on TOF. Do they have a thread on LH F menus on TOF anyway? I'd be posting a menu after my flight. Could people take the menus away or do they just take a pic of the menu?

                            Thanks.

                            P.S. jhm just told me that I have been asking stupid questions. The yellow bag contains a lemon. (Does not look like a lemon to me!). The other garnishes look like egg, mayo, what's the third one? Would caviar not taste better on its own? Why add lemon, egg or mayo ?
                            Okay, LH F newbie... I will be gentle... Ready?

                            Usually the purser comes around with the menu. Sometimes she or he will right a welcome note on the menu. Anyhow, not like SQ, I have never seem the FAs collecting the menu at the end of the service.

                            Yeah the three stacking up plates with caviar are very full filling indeed. But it depends on the time zone we are on.
                            How to eat caviar? I don't know exactly the proper way. But yes there is that lime wrapped in the yellow net. Well of course it's for the purpose of the lime seeds not to fall into the dishes. Like seafood, lime is good for it. The other garnishes are egg yolks, white eggs, onions, sour cream. LH serves the toast. SQ offers melba toast. Blinis were served at the special gathering at the Soup restaurant recently, which is supposedly the right way to enjoy the caviar.
                            Caviar taste is a bit salty. It will be good to use the plastic spoon or that mother of pearls spoon. Well of course it is good to just have caviar only without the garnishes, but I think it's personal preference. Again, let the expert better explained the proper way to eat caviar.

                            Generally for LH778 FRA-SIN, from my limited experience, the F pax will have everything including main meal and dessert/cheese. But I have seen some who decided to have little only. And yes, I had asked onetime to the FA to serve me half of the main course. I think the pictures I took it's a bit deceiving. The portions are not that big. I feel okay, not too stuffed after having those meals on LH. Well I don't eat cheeses all the time. And the main course portion is not huge.

                            Depending on what you have at FCT/FCL, that might colorize your appetite on board. That's why in general I will suggest for long connection to enjoy FCT/FCL, and still have enough room for all those yummy on boards.

                            I think I have the FRA-SIN menu (I know jjpb3 should have the December menu), but basically similar to FRA-BKK or even SIN-FRA.

                            Hope you enjoy your flight. Any other questions? Am I gentle enough for you?

                            Comment


                            • #29
                              Originally posted by SQ LPP View Post
                              Okay, LH F newbie...
                              Hope you enjoy your flight. Any other questions? Am I gentle enough for you?
                              Thank you SQ LLP. I did a thorough search before posting my questions, honest!

                              I'd have questions on the LH terminal. Would do my search first, then post in the relevant thread.

                              Comment


                              • #30
                                Originally posted by phaleesy View Post
                                Thank you SQ LLP. I did a thorough search before posting my questions, honest!

                                I'd have questions on the LH terminal. Would do my search first, then post in the relevant thread.
                                Now I wonder when is your flight?

                                Comment

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