Last week I was invited to the Bouley Test Kitchen in Tribeca for a tasting menu of the newest member of the Star Chef program for Lufthansa’s Business and First Class passengers. We were invited to sample Lufthansa’s premium wine and meet and watch Chef David Bouley of the famed Bouley Restaurant which was the number one rated restaurant in New York City from 1991 to 1996. It has recently reopened and will move to the Mohawk Atelier Building. It was a unique opportunity to watch David in action preparing sample dishes and talking about techniques and what he plans for the Lufthansa flights. Bouley is the Star Chef for September and October and all of his preparations for the night were from the first and business class menu. We sampled on halibut, lamb, veal, lobster, and topped this off with a Bouley chocolate dessert. The filet of halibut was served in black truffled dashi stock served with palm hearts, sliver onions, shiitake mushrooms and baby bok choy – very nice and very light. The veal was served with baby carrots with a reduction sauce made without sugar but with a reduction of carrot juice. I specifically asked David if the sauce contained sugar as it was sweet, but not too sweet – just right. Expect more surprises from Lufthansa as they continue to offer a different Star Chef every two months. -Fran Gallagher, publisher and CEO