Category : Hints, Tips and Tricks
The Menu available on the Zeppelin HINDENBURG was probably the finest cuisine ever available to air travellers. The Four cooks were supervised by a Chief Cook, almost all of them having previously worked aboard the older GRAF ZEPPELIN and trained in the the kitchens of some of the finest hotels in Europe, including the Kurgarten Hotel (an affilliate of the Zeppelin Company, located near the building works at Friedrichshafen-am-Bodensee and considered at the time to be the finest hotel in southern Germany.) Cooking staff (all male) worked in an all-electric galley down on "B" deck and Steward service was available in all but the wee hours of the morning.
Breakfast invariably consisted of fresh-baked rolls, jam, marmalade, butter; eggs boiled in the shell (preferred by the Germans) friend or poached (for the American palate) Frankfurt sausage, ham, cheese, salami, fruit, coffee, tea, milk, etc.
The menu for lunch on Monday, August 17, 1936 reads:
Strong Broth Theodor Fattened Duckling, Bavarian Style with Champagne Cabbage Savory Potatoes and Madiera Gravy Pears, Convent Style Mocha
Dinner consisted of:
Cream Soup Hamilton Venison Cutlets Beauval with Berny Potatoes Grilled Sole with Parsley Butter Mushrooms and Cream Sauce Mixed Cheeses
Some 250 bottles of wine and champagne were carried on each crossing, and several hundred bottles of beer and mineral water.