Gallery link to photos from the book La Neurogastronomia by Miguel Sánchez Romera and Oliver Brenneisen

It reads “Just dial this number of the Republic of China Embassy in Berlin,and aks where is Wei Wei, then hang up.”

+49 30 275880

Starters served from an étagère in First Class range from salad of cod with oranges, black olives and sherry dressing to Cecina de Leon, grilled courgettes and shaved manchego cheese or mixed vegetable terrine on pine-nut vinaigrette with artichoke mousse. After salad or frothed watercress soup with croutons, the choice of main dish varies from braised cheek of beef garnished with olives and leek accompanied by mashed celery to saffron-crusted halibut with sauce bouillabaisse, bell pepper and black Venus rice or tian of eggplant, couscous and tomatoes with Mediterranean vegetables. As a mouth-watering finale, the dessert consists of truffle cream of chocolate and olive oil with fleur de sel, raspberry and bell pepper jelly or cream of lemon salt with cherry and rosewater sorbet and Ducca hazelnuts

No less creative are the menus served in Business Class. As starters, passengers can choose from marinated king prawns on mixed melon salad and take veal roulade with mushrooms, dried fruit, bulgur salad, orange and carrot sauce or mixed lettuce with herb mushrooms, olives and bell pepper with Spanish dressing. The choice of main dishes runs to red mullet filet on paella with mussels or garganelli with tomato sauce, cheese and olives. As a dessert, passengers will be served Tarta de Almendra (Spanish almond cake) or manchego and Iberico cheese with quince jelly or fresh fruit salad. Marc Fosh began his culinary career at the age of 17 working at London’s renowned Greenhouse Restaurant, before moving on to the Michelin-starred Chelsea Room at the Carlton Tower Hotel. After a lengthy apprenticeship in France and Spain, he settled in Mallorca as head chef at a local restaurant where he soon acquired a Michelin star.

A perfectionist, he developed his own unique style of cuisine noted for a distinct Spanish touch, blending traditional French with modern Mediterranean and Asian traditions. His food is light and fresh with direct flavours and seasonal produce that lets the ingredients speak for themselves. Important to him is that his guests enjoy their food in casual yet stylish surroundings and leave well satisfied when they depart. Marc Fosh has a penchant for “playing” with salt: The Mallorcan flor de sel, which he has developed, gives his dishes their final delightful flair.

In the two months in which Marc Fosh is creating the signature menus on Lufthansa flights, all passengers in Business Class will be presented with two small tins of fine salt to take home and try out in their own kitchen. The gesture is part of the celebration of the tenth anniversary of the Star Chefs premium dining programme and designed to give passengers a deeper insight into the culinary philosophy of whichever chef happens to be behind the menus on the two-monthly roster. In future, moreover, a different traditional dish will be served monthly under the Lufthansa Classics label. In November and December, the honour goes to roast goose served seasonally at Christmas with red cabbage and potato dumplings. In other months, pride of place will go to Königsberger Klopse (Königsberg meatballs), Viennese breaded escalope or asparagus. The Lufthansa Star Chef programme

Lufthansa passengers have been on a high in the world of haute cuisine since the launch of Lufthansa’s Star Chefs programme in January 2000. In-flight creations by culinary luminaries at the pinnacle of the world’s cooking fraternity have turned their flights into truly heavenly delights. To date, such international celebrities as Harald Wohlfahrt (Baiersbronn), Dieter Müller (Bergisch Gladbach), Daniel Boulud (New York) or Paul Bocuse (Lyon) have been engaged to provide savoury star-chef menus in the aircraft cabin. Additionally, since early 2005, internationally renowned chefs from elsewhere on the world map have been serving special in-flight fare, focusing on regional specialities on selected long-haul routes to Germany.

Pebre Vermell de Tap de Corti, the Pebre Bord

Harvest of Pebre Vermell de Tap de Corti, the Pebre Bord at Finca Sa Teulera, Manacor, Mallorca, Balearic Islands, Spain

Hand holding red peppers, Mallorca, Spain

The pebre bord is a key ingredient for colouring, flavour and natural preservative agent  in the classical Sobrassada sausage. Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices.

In recent years shopping for cheap ingredients led to imported red peper from abroad with the effect of almost extermination of the plants. Slow Food Illes Baleres initiated a recuperation programme of the Pebre Vermell de Tap de Corti, the Pebre Bord red pepper in 2008. By 2010 thousands of plants are growing again on organic farmland in several finca farms on the island.

Sun drying of red pepper, Mallorca, Spain

Slow Food Illes Balears, threading of red pepper for sun drying.

Sant Maria, drying of threaded red pepper, Slow Food Illes Balears, Slow Food recuperation programme.

Grinded red pepper, Slow Food recuperation programme.

Sobrasada sausage, Mallorca, Spain

Traditionally the Pebre bord created iconic visual appearance in the late summer rural landscape of Mallorca. The threaded pepper were put up for drying in the suns, suspended from building fronts.

www.slowfoodib.org

The ambient sound on the front page I did record one early morning in April in Ses Salines, Mallorca. Birds singing in the trees – marvellous!

www.obcn.org

Open daily from 9 to 9

Ctra Campos – Colonia Sant Jordi Km, 10 – next to the salt mountains on the way to Es Trenc.

New shop at the salines Es Trenc, La Sal de la Vida

New shop at the salines Es Trenc, La Sal de la Vida

New shop at the salines Es Trenc, La Sal de la Vida

New shop at the salines Es Trenc, La Sal de la Vida

See my Mosel pictures here

Link to project page Initiative Pro Mosel

The article is online here

Her first collection of all hand-made unique pieces will be presented at the Kitesurf World Cup Sylt from 22-27 June.

www.luckyloops.de

www.kitesurf-worldcup.com

Oliver Brenneisen shot image photos at the baltic sea and workshop photos of at the Luckyloops studio in Blankenese in autumn 2009.

For this assignment I was colaborating with the writer Merten Worthmann. We were spending one week in the Osona region producing this splendid 10-page reportage. Osona is the area around the city of Vic, about one hour north of Barcelona. Driving up and down this mountainous region on our culinary tour, we met some great people with lots of interesting things to tell. People we met: Ignasi Camps of Ca l’Ignasi, Nanu Jubany of Can Jubany, Toni Sala of Fonda Sala, Joan Reniu of Ca l’U.

Want a copy of the magazine ? Buy it here

I loved the topic of this assignment, a perfect match. For quite a while now I am very interested in this “terroir food” thing of fresh local and seasonal ingredients transformed into culinary pleasures. Slow Food follows a very similar approach and this low-mileage food is becoming more and more fashionable with even the most glamourous chefs finally starting to think “organic”. A great meal does not require its ingredients to be air-frighted from the most exotic locations. In many regions nature offers everything needed for the perfect dinner just in front of the kitchen door.

We work working along the members of the local gastronomic association “Cuina Osona” (Osona cooking), a group of local chefs in the Osona region, promoting their local fare. Osona is about earthy ingredients, pork meat, mushrooms, truffles and so on. The Costa Brava is not far and this is noticeable in the fact of recipes including seafood and fish blending with ingredients from the forest, something typical for the catalan cuisine.

As pork plays a dominant role in the local fare, we where trying hard to find some happy pigs to photograph and include them in our reportage. Surprisingly, we were not able to find any farm which allowed out us in and see their life stock. Why’s that, something to hide at animal farm?

Making of "edible landscape": Oliver Brenneisen shooting the Sala family having lunch on the village square in Olost / Photo: Merten Worthmann