As part of its “SWISS Taste of Switzerland” program on long-haul flights departing from Switzerland, SWISS will be offering Business and First Class passengers a selection of the best chefs of recent years at the start of September. At the same time, SWISS is introducing a new Business Class service concept for all its long-haul flights which allows travelers to bring greater individuality to their air travel experience and to decide for themselves when they want to eat during their flight.
For six months from today, Swiss International Air Lines (SWISS) will offer Business and first class travelers on its long-haul services from Switzerland have selected the creations of the best Swiss chefs who have participated in the airline’s “SWISS Taste of Switzerland” in-flight cooking program for the past few years. The dishes, which are accompanied as usual by regional Swiss wines and specialty cheeses, reflect the wide variety of Swiss cuisine. Among the 70 guest chefs from all the cantons of the country who have been honored since the start of the award-winning program in 2002, Silvia Manser, Silvio Germann, Jean-Marc Soldati, Mike Wehrle, Thomas Amstutz, Hans-Jörg and Anja Zingg, Franck Reynaud, Christian Kuchler, Lorenzo Albrici and Rolf Hiltl are currently in the spotlight.
Veal fillet with black truffle sauce and blueberry slice with Appenzeller beer ice cream First class
SWISS First travelers can look forward to two courses from Mike Wehrle of Bürgenstock Hotels & Resorts: a marinated lobster starter with pecorino cheese and cauliflower panna cotta, followed by a veal tenderloin with black truffle sauce. The choice of main courses further includes sautéed cod with seafood nage and potato and fennel brandade, the creation of Silvio Germann from IGNIV by Andreas Caminada in Bad Ragaz. The SWISS First menu is completed with a choice of two desserts which includes a slice of blueberry with a chocolate crumble and an Appenzeller beer ice cream by Silvia Manser from the Truube restaurant in Gais.
First-class guests additionally enjoy a selection of specialty Swiss cheeses, including an Aletsch Grand Cru from the canton of Valais and a Swiss Style 10, which is Switzerland’s homage to British Stilton cheese. The choice of Swiss wines on offer extends to a Chasselas Clos du Boux 2020 Grand Cru Epesses from Luc Massy from the Canton of Vaud and a 2018 DOC Ticino red Ligornetto from Luigi Zanini from the Canton of Ticino.
Red beet tabbouleh with pea guacamole and “Meat Love” meatloaf in business class
For SWISS business travelers, the choice of SWISS Taste of Switzerland appetizers now extends to a vegetarian option: a red beet tabbouleh with green pea guacamole from the Hiltl vegetarian restaurant in Zurich, which is offered with a salmon sashimi Balik with avocado, cucumber and wasabi vinaigrette by Christian Kuchler from Taverne zum Schäfli in Wigoltingen. Business class guests also have a choice of main courses, which includes a ‘Meat Love’ meatloaf with morel sauce created by Anja and Hans-Jörg Zingg of the el paradiso mountain club in St. Moritz. The menu ends with the sweet delight of a chocolate and citrus biscuit cheesecake from Franck Reynaud from the Hostellerie du Pas de l’Ours in Crans-Montana.
Among the cheese specialties offered to SWISS Business customers are a Passo dello Spluga from Splügen Alpine Dairy and a Fette Berta from Ueli Moser from the Seeland region. The choice of Swiss wines extends to a Château de Châtagneréaz 2019 Chasselas from the Canton of Vaud and a Syrah Classique AOC 2019 from the Domaine Jean-René Germanier in the Canton of Valais.
A new concept of Business Class service for a more individual flight experience
SWISS is now also offering its Business Class travelers a new, more individualized service concept on all long-haul flights. In addition to the traditional “restaurant” service in which meals are served one course at a time, customers can now enjoy a new “casual dining” option in which they receive their starter, main course and dessert together and at the same time. times of their choice. The new service options, which are introduced today, allow the customer to tailor their flight experience even more closely to their specific wishes and needs.
Another innovation, the additional service just before landing has been replaced by a new concept “SWISS Bistro”. This is a new bistro menu inviting customers to choose from a range of hot dishes (like a Swiss beef burger with coleslaw), cold dishes and snacks to suit their individual tastes and hunger at any time. after main duty until shortly before landing.