Swiss International Air Lines will offer business- and first-class passengers a selection of the best top chefs’ creations from the past few years with its SWISS Taste of Switzerland program on long-haul services from Switzerland. The program began in September and will continue for six months. All the dishes will be accompanied by Swiss regional wines and specialty cheeses.
SWISS introduced its Taste of Switzerland program in 2002, spotlighting 70 guest chefs from all the country’s cantons. Of those 70, 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 will be featured.
In first class, travelers can enjoy two appetizers from Wehrle of Bürgenstock Hotels & Resorts: marinated lobster with pecorino cheese and cauliflower panna cotta, and veal tenderloin with black truffle sauce. Main courses include sauteed cod with seafood hage and potato and fennel brandade from Silvio Germann of IGNIV by Andreas Caminada in Bad Ragaz. Two desserts from Silvia Manser of Restaurant Truube in Gais include a blueberry slice with chocolate crumble and Appenzeller beer ice cream.
Christian Kuchler of Taverne zum Schäfli in Wigoltingen created starters for SWISS business-class travelers: beetroot tabbouleh with green pea guacamole and a Balik salmon sashimi with avocado, cucumber and wasabi vinaigrette. The main course by Anja and Hans-Jörg Zingg of el paradiso Mountain Club is a meatloaf with morel sauce. Cheesecake with chocolate sponge and citrus fruits by Franck Reynaud of Hostellerie du Pas de l’Ours in Crans-Montana round out the offerings.
SWISS’s business-class travelers can now also enjoy a “casual dining” option, with the starter, main course and dessert served together at a time of their choosing. The service allows guests to tailor their in-flight experience. A new SWISS Bistro concept allows guests to choose from hot items, cold items and snacks at any time after the main service until shortly before landing.
Will you be traveling with SWISS in the next six months? Are you excited to try the creations from past SWISS Taste of Switzerland chefs? Which menu item appealed to you most? Do you prefer casual dining and bistro-style options when on flights? Tell us your thoughts. Email us at [email protected]. Please include your full name and location.
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