SWISS reaches new culinary heights

Starting today, SWISS offers Business and First-Class passengers a specialty SWISS Taste of Switzerland on long-haul services; plus, the carrier is introducing a new Business Class service that allows passengers to decide when they want to eat during their flight.

As of today, and for the next six months, Swiss International Air Lines (SWISS) will offer Business and First-Class passengers on long-haul flights from Switzerland a select menu based on the airline’s SWISS Taste of Switzerland culinary program launched back in 2002, with culinary creations from top Swiss-based chefs. As usual, the dishes will be accompanied by Swiss regional wines and specialty cheeses to reflect the diversity of Swiss gastronomy.

SWISS First-Class passengers will now enjoy two dishes from Mike Wehrle of Bürgenstock Hotels & Resorts: a starter of marinated lobster with pecorino cheese and cauliflower panna cotta, and veal tenderloin with black truffle sauce. Other mains include sautéed cod with seafood nage and potato and fennel brandade, created by Silvio Germann of IGNIV by Andreas Caminada in Bad Ragaz. For dessert, First-Class travelers can choose between a blueberry slice with chocolate crumble and Appenzeller beer ice cream by Silvia Manser of Restaurant Truube in Gais.

A selection of specialty Swiss cheeses, including an Aletsch Grand Cru from Canton Valais and a Swiss Style 10, also await First-Class passengers. As for the choice of Swiss wines on offer, it includes a Chasselas Clos du Boux 2020 Grand Cru Epesses from Luc Massy of Canton Vaud and a Ligornetto 2018 DOC Ticino red from Luigi Zanini of Canton Ticino.

In Business Class, travelers will also enjoy a choice of SWISS Taste of Switzerland starters, including a vegetarian option: a beetroot tabbouleh with green pea guacamole from Zurich’s Hiltl vegetarian restaurant, offered alongside a Balik salmon sashimi with avocado, cucumber, and wasabi vinaigrette by Christian Kuchler of the Taverne zum Schäfli in Wigoltingen.

Veal tenderloin with black truffle sauce Jerusalem artichoke, salsify and chestnuts
Veal tenderloin with black truffle sauce Jerusalem artichoke, salsify, and chestnuts. Photo: SWISS PR

For the main course, Business-Class passengers can choose, among others, a ‘Meat Love’ meatloaf with morel sauce created by Anja and Hans-Jörg Zingg of the el paradiso Mountain Club in St. Moritz. And for dessert, why not relish a cheesecake with chocolate sponge and citrus fruits by Franck Reynaud of the Hostellerie du Pas de l’Ours in Crans-Montana?

The specialty cheeses featured in Business Class include a Passo dello Spluga from the Splügen Alpine Dairy and a Fette Berta by Ueli Moser from the Seeland region. The choice of Swiss wines features a Château de Châtagneréaz 2019 Chasselas from Canton Vaud, and a Syrah Classique AOC 2019 from the Domaine Jean-René Germanier in Canton Valais.

In other culinary news, SWISS now offers its Business-Class passengers a new and much more personalized service on all long-haul flights. On top of the traditional ‘restaurant’ service, where meals are served one course at a time, guests can now take advantage of a new ‘casual dining’ option and receive their starter, main course, and dessert together, at a time of their choosing. In addition, today’s new options enable the guest to tailor their inflight experience even more to their specific wishes and needs.

Another innovation allows the additional service to be replaced by a new ‘SWISS Bistro’ concept shortly before landing. The new bistro menu invites guests to choose from a range of hot items (such as a Swiss prime beef burger with coleslaw salad), cold items and snacks, according to their individual tastes and hunger levels at any time after the main service, until shortly before landing.


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