This Easter display has a charging bull as it’s main centerpiece. The tug-of-war display actually moves back and forth using hydraulics and is probably the longest one in the history of the world since no one actually wins – the moving parts kicks in and reverses before a team goes over so they’re perpetually tugging! There are two teams of Easter bunnies playing tug-of-war!
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This has a full sized castle at the front with a pastoral land vista at the back. The Austrian Easter display features a full-size moving Ferris wheel! The amazing thing about it is that inside each car, there’s a different posed Easter bunny couple, each pointing at a different place. This is one of the more elaborate displays. Each Easter display is intricately made – with a lot of detail and even moving parts! They depict cities all over Europe, each with it’s own unique touch. These are themed Easter displays we saw at a mall called Skyline Plaza in Frankfurt, Germany. Why did the 3 mice go blind? Coz there was methanol in their beer! 😀 There’s also a 3 liter version for 60 Euros! I like how the used the proper 0,5 liter glass and also made the “foam” with marshmallow mice! The marshmallow is not sweet either, there’s just a slight hint of sweetness to it, which makes it an awesome buy at 10.90 Euros.Īn adult candy and a great souvenir from Germany, you can’t ask for more! I don’t know if it has much of an alcoholic content after so much cooking but I have grown to like munching on these slightly bitter sourish jelly candies! It tasted a bit off too – certainly not for kids.
The jellies are actually made of Erdinger Weissbier (and sugar and flavourings) but the fact that it’s candy made of beer really sold me on it. The lady there offered me a taste and I was surprised to see it’s a sourish candy that actually has a hoppy beer note so I asked what it was made of. My better half saw me looking at it at the confectionery shop in Frankfurt and bought it for me. Yup, this is real jelly candy (sorta like Haribo in texture, or gummy bears in the US) made from Erdinger Weissbier beer!
Eating a Michelin star meal at 35,000 feet is one of the more unusual places I’ve done it too (the other being our rented apartment in Paris). This is just a small meal on a short hop on a domestic flight in Germany but I’m glad I had the chance to eat Chef Dirk Maus’ creations during such a limited time (and place) promotion. I wished that I was on a longer flight so I had a more substantial meal. It makes for a very rich and rewarding experience – I didn’t know eggplant could taste this good and it’s seasoned well – salty, but not overtly so. The contrast between the white goat’s cream cheese in the middle and the aubergine outside was accentuated with a chunk of apricot in the middle. I’ve eaten a lot of terrine and this is visually different from the terrine which I’m used to eating. Terrine of eggplant and goat’s cream cheese I liked the nettle salad – some of the leafy greens in there are quite bitter but it’s tempered well with the mild nettle and the juicy grapefruit and orange segments. I had just recovered this batch of photos from a damaged HDD and also found the “tasting notes” which I have recorded on my phone as soon as the flight attendant told me that I’ll be having a meal created by a One Michelin Star chef. Nettle salad with grapefruit and orange segments The two culinary treats awaiting for us on board was:īrennnesselsalat mit Grapefruit und Orangensegmenten My better half (who shared a delightful meal at the 2 Michelin Star Relais LOUIS XIII with me earlier this year) told me about how tomato juice goes well with flying and it actually has a scientific reason! He’s taken the time to perfect his creations for 35,000 feet since things tastes different when you’re flying. The dishes are all from Rheinhessen – this is Chef Dirk Maus’ interpretation of the cuisine in the largest wine producing region in Germany. I fulfilled *all three criteria* when I flew from Berlin to Frankfurt on the 25th of June 2012 and was pleased when the cabin attendant told me about the specially crafted menu by Dirk Maus. His meals are only available between April – October 2012 for European flights on Business Class only (there is no First Class for domestic flights). He holds One Michelin Star and was invited to do a short collaboration – Lufthansa x Dirk Maus. I was fortunate enough to be in the right place at the right time to experience this exclusive event – a meal prepared by Chef Dirk Maus of Restaurant Dirk Maus in Domherrenhof, Essenheim in Germany.
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