Gourmet shuffle: Top chef duos in special ‘SWISS Taste of Switzerland’ feature switch cabin classes

In the present special edition of its ‘SWISS Taste of Switzerland’ inflight culinary program, Swiss International Air Lines (SWISS) is bringing the flavors and aromas of all four of Switzerland’s language regions aboard. To help mark the recent launch of the new ‘SWISS Senses’ long-haul air travel experience, SWISS First and SWISS Business travelers are enjoying for a six-month period a range of carefully concocted meals that have been specially developed for SWISS by some of Switzerland’s finest chefs. Each travel class is being treated to the creations of two of the top chefs involved; and after the first three months, the ‘duos’ are now switching classes to offer their new clienteles further fine culinary fare.

First Class – Basel and Bellinzona
Tanja Grandits of the Stucki restaurant in Basel (two Michelin stars and 19 GaultMillau points) and Lorenzo Albrici of the Locanda Orico in Bellinzona (one Michelin star and 16 GaultMillau points) will now be jointly presenting German- and Italian-speaking Switzerland to SWISS’s First Class guests. Their starters in doing so include a halibut tatar with parsley root and horseradish foam or a squash cream soup with roasted pumpkin seeds. The main course choices offer such delights as a corn-fed chicken breast with black truffle jus served with red polenta and leek fondue or pikeperch with salt lemon salsa, lemon curd and steamed fennel. And SWISS First travelers can round off the experience with a passion fruit mousse with chocolate glaze and tropical fruit compote or pineapple in assorted textures with coffee and black pepper, chamomile and pineapple ice cream.

Business Class – Geneva and St. Moritz
For SWISS Business travelers, Olivier Jean of L’Atelier Robuchon at Geneva’s The Woodward hotel (two Michelin stars, 17 GaultMillau points) and Badrutt’s Palace in St. Moritz (16 GaultMillau points) will now be highlighting the culinary credentials of French- and Romansch-speaking Switzerland. The menu here includes such first courses as smoked trout with Waldorf salad, grapes and toasted walnuts, while the choice of main courses includes an Alpstein chicken breast with morel cream sauce, polenta and green beans and poached char filets with lemongrass sauce, sesame sushi rice and roasted squash. The SWISS Business menu concludes with such tempting delights as Palace chocolate cake with salted caramel sauce or a tiramisu with Indonesian coffee.

Premium Economy Class – inspired by Switzerland
SWISS Premium Economy travelers will enjoy a three-course meal that also draws its inspiration from Switzerland’s four language regions. The main course here includes sliced veal Zurich style with cream sauce, rösti and green beans; the cheese course offers such tasty delights as a Lucendro and a Formaggella Cremosa with Swiss pear bread; and the dessert offering is an Engadine nut pie served with crème diplomate and lingonberry compote.

Culinary delights above the clouds together with gategourmet
For 23 years now, SWISS has been taking its customers on a journey of gastronomic discovery through its home country’s various regions under its ‘SWISS Taste of Switzerland’ inflight culinary program. Every three months, in collaboration with catering partner gategourmet, a new top chef is invited to create a varied selection of quality dishes from their ‘home’ region to be served aboard SWISS’s long-haul flights from Switzerland. The meal creations are also accompanied by wines and cheeses from the region concerned.

As the prime supplier of SWISS’s inflight food and beverage product, gategourmet ensures that all these meal creations arrive on board in the finest possible quality. gategourmet is a subsidiary of gategroup, the world’s leading provider of airline catering and inflight sales products.


Contact:
Michael Weinmann
Head of Media Relations

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  Gourmet-Rochade: Spitzenkoch-Duos tauschen Reiseklasse für Spezialausgabe von «SWISS Taste of Switzerland» (news article in german on swiss-press.com)