Book the Cook - Munich


This Book the Cook service is available on all flights from Munich except refreshment on these flights.

Suites and First Class Menu 
CuisineDish Description  


Lemon Pepper Prawns

Grilled lemon peppered king prawns with grilled vegetables, lemon butter and saffron rice


Roasted Lamb Fillet

Roasted sesame herb-crusted fillet of lamb, with roasted baby aubergine, zucchini, cocktail tomato, green olive potato puree, and lamb jus


Steamed Arctic Char Roulade

Fish roulade with pappardelle, grilled green zucchini and turned carrot, served with grapefruit sauce


Prime Beef Fillet

Pan-fried prime beef fillet with homemade herb butter, grilled tomato topped with fresh parsley, and green beans wrapped in roasted bacon. Served with oven-baked potato


Multigrain Bread with Yoghurt

Toasted multigrain country bread with herb cottage cheese, grilled vegetables, and fresh berries low fat yoghurt


Wild Herb and Fresh Vegetable Salad

Dandelion, yarrow, mustard leaves, kale, asparagus, roasted artichoke hearts, chervil and coriander in Mediterranean balsamic olive oil vinaigrette, with a herbed French baguette and mushroom


'Coq au Vin' style Chicken Supreme with Endive Gratin

Pan-roasted free range chicken breast in red wine sauce, accompanied by pearl onions, baby carrots, button mushrooms, fine beans and endives gratin


Braised Ox Cheek

Braised ox cheek "German style", with sautéed sugar peas, carrot and celeriac puree


Classic German Veal Roulade

Veal roulade stuffed with porcini mushroom. Served with potato dumplings, savoy cabbage with bacon and roasted cherry tomatoes with madeira sauce


Veal Escalope "Tegernsee style"

Mustard-breaded veal cutlet with baby carrots, pea puree and grilled baby pumpkin


Lobster Thermidor, flambéed and baked

Served with buttered leaf spinach, roasted vine-riped cherry tomato, fine-cut noodles and lobster cognac cream sauce


Wanton and Chicken Noodle Soup

An Asian noodle soup with carrots, choy sum, shitake mushroom and wanton stuffed with shrimp


Duck in Thai Red Curry

Duck breast cooked in Thai red curry sauce with bok choy, shitake mushroom and carrots, served with fragrant steamed rice