...but he chooses to look out of the window for take off, and take a last look at the Lufthansa First Class Terminal - he hopes very much he will return!

After take off, an amuse' bouche is served, with more champagne (Piper Hiedeseck Rare - if you are tracking these things), naturally!

And as the First Class meal service goes into full swing, the LH signature single red rose is placed in it's specially designed receptacle, and Willard wisely chooses to start his gourmet marathon with a generous helping of Caviar, with all the trimmings, together with a roll of dover sole, filed with lobster.

Willard fears we may loose our vegetarian readership here, here, however, it's all about the truth, and not being politically correct, so here is our main couse of Veal Fricasee', served on pearl barley. We realise that, in some quarters, this is considered somewhat out of favour, but in Germany and Switzerland, they still eat crate-loads of it, and, when in Rome.....

And after that meal, Willard has to loosen off a little, and relaxes, to finish his red wine (the monthly special, 2002 Maipo Valley Syrah/Cabernet "Edicion Limitada" VIla Morande', Chile - which was absolutely sublime, very, very rich with an amazing berry flavour, just the way Willard likes it).