Moroccan chef Wahabi Nouri to craft Lufthansa premium menu for May and June

Moroccan chef Wahabi Nouri to craft Lufthansa premium menu for May and June

Premium passengers on flights operated by German national airline Lufthansa will soon be able to enjoy delectable dishes crafted by Wahabi Nouri, who will design the carrier's menu for the months of May and June, reports SkyClub News.

Nouri was born in Casablanca, Morocco, but he was raised in Frankfurt, Germany. He received his culinary training at the Weingut Nack restaurant in the city of Gau-Bischofsheim and subsequently studied under renowned chefs like Harald Wohlfahrt and Eckhard Witzigmann. Nouri then worked as a chef de cuisine at international catering company Kolfer & Kompanie through the rest of the 1990s, ultimately opening his own restaurant Piment in 2000.

Since he opened Piment, Nouri has won many significant honors and awards for his food, which blends Moroccan influences with traditional French cuisine. His restaurant was awarded a Michelin star in 2001, and he won the German Masters in 2004 and 2006. Nouri has also represented Germany at the Bocuse d'Or, a competition known as the Olympics of the culinary world, and he was named "German Chef of the Year 2010" by the prestigious Gault Millau restaurant guide.

Business class passengers on Lufthansa flights will be treated to a multi-course meal featuring Nouri's signature flavors. One of the appetizers from which travelers can choose is the coffee-marinated salmon with oriental potato salad and peppermint oil. Main courses include lamb stew braised in saffron and ginger with chickpeas and mashed potatoes; Swabian dumplings with vegetable broth; and spaetzle cheese noodles with fried caramelized onions. For desert, diners can choose from soft fit and date cake, fruit salad, curd mousse, marinated strawberries and sumac cheese with sun-dried tomatoes.

First class passengers are presented with three appetizers - lobster terrine with baby leek, curry cream and papaya relish; beef a la Mechoui with carrot pesto; and asparagus mousse with mixed salad. Entree options include lamb shoulder tajine with eggplant, zucchini and sweet potato; guinea fowl breast stuffed with almonds; and fried turbot with orange and port sauce and fennel basmati rice. Nouri's first class desserts include spicy chocolate delice with either cherry sauce or mango sorbet as well as a creme of Ras el-Hanout with raspberries. Passengers can also order a cheese platter with fig chutney, grapes and walnuts.

By Christopher Straub

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