New York Star Chef David Bouley Creates Menus For Lufthansa

His culinary skills have made David Bouley one of the most famous chefs in North America, and now Lufthansa passengers can look forward to savouring his culinary delicacies. The star chef with a top-notch French pedigree has created selected menus exclusively for First and Business Class passengers in the months of September and October.

Among the main dishes served in First Class are filet of halibut in black truffled dashi stock served with palm hearts, silver onions, shiitake mushrooms and baby bok choy or saddle of veal with herbed mushrooms, baby carrots, Brussels sprouts and Langres cheese potato purée. The choice for passengers in Business Class includes fried slices of salmon with Meaux mustard sauce, celery and apple purée and steamed Savoy cabbage or savoury beef goulash, quark spaetzle and carrots with herbs.

David Bouley was born in Connecticut and discovered his love of cooking at a young age. Often he would help his grandmother in the kitchen, but his cooking skills were polished and refined in France. Bouley studied at the Sorbonne and afterwards honed his culinary skills working under such internationally renowned chefs as Paul Bocuse and Frédy Girardet. On his return to the United States, he worked in leading restaurants in New York.

In 1985 the New York Times awarded three stars to the Montrachet restaurant, where Bouley was working at the time as chef de cuisine. Bouley quickly became a well-known celebrity in the city that is home to the most diverse culinary influences from all over the world. Thanks to his innovative interpretations of European cuisine, Bouley is regarded as one of the best chefs in the Big Apple, and his restaurants have become veritable pilgrimage sites for gourmets in the city that never sleeps.

In the months of September and October, menus created by David Bouley will be served about 270,000 times to passengers in First and Business Class. LUFTHANSA (Photo: Gayot)