First- and business-class travelers onboard Swiss International Air Lines can enjoy culinary delights from Zürich’s Baur au Lac hotel as the next chapter in the airline’s SWISS Taste of Switzerland in-flight food service program. Top chefs Laurent Eperon and Maximilian Müller, from the hotel’s Pavillon restaurant, created the new meals, served for the next three months.
“SWISS and the Baur au Lac are both closely connected with Zurich, and both put a firm and consistent emphasis on tradition and top quality,” said Julia Hillenbrand, head of brand experience, SWISS. “I am delighted that we will be offering our guests the culinary creations of these award-winning chefs from this leading Zurich establishment over the next three months.”
Located beside Lake Zurich, the 5-star Baur au Lac shares SWISS’s commitment to high product and service quality. Pavillon, of which both Eperon and Müller are chefs de cuisine, holds two Michelin stars. They looked to specialties from Canton Zürich for the menu creations in an effort to share Switzerland’s culinary variety on flights.
“High quality combined with top-notch service are becoming more and more important to more and more people,” said Laurent Eperon, chef de cuisine, Pavillon. “At the Baur au Lac, we’ve been providing both for over 175 years. So we’re especially pleased to have the opportunity, through our team-up with SWISS, to offer this experience to guests beyond our hotel, too.”
Since December 2002, SWISS has taken its premium customers on a culinary journey through Switzerland. Every three months, a new Michelin-starred and GaultMillau-point chef presents their canton to the airline’s passengers through top-quality meals and regional and seasonal specialties. Wine and cheese from the selected region are also served. Over the course of the SWISS Taste of Switzerland program, it has welcomed 75 guest chefs from every one of the country’s 26 cantons.
The menu in SWISS’s premium economy cabin over the next three months also highlights the culinary scene in Canton Zürich.
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