SWISS Debuts New Culinary Offerings on Long-Haul Business Class

Swiss International Air Lines (SWISS) is offering Business and First Class guests on its long-haul services from Switzerland select creations from top Swiss-based chefs who have participated in the airline’s “SWISS Taste of Switzerland” inflight culinary program over the past few years. The airline is also offering a new Business Class service concept on all its long-haul flights that enables travelers to tailor their air travel experience and decide for themselves when they want to eat during their flight.

As part of the “SWISS Taste of Switzerland” program, the dishes will be accompanied by Swiss regional wines and specialty cheeses. Of the 70 guest chefs selected from all the country’s cantons who have been spotlighted on board since the program began in 2002, Mike Wehrle, Silvio Germann, Silvia Manser, Jean-Marc Soldati, Thomas Amstutz, Hans-Jörg and Anja Zingg, Franck Reynaud, Silvio Germann, Lorenzo Albrici and Rolf Hiltl, are currently being featured.

SWISS First Class travelers can look forward to two dishes from Mike Wehrle of Bürgenstock Hotels & Resorts: A starter of marinated lobster with pecorino cheese and cauliflower panna cotta, followed by veal tenderloin with black truffle sauce. The choice of main courses includes sautéed cod with seafood nage and potato and fennel brandade, the creation of Silvio Germann of Igniv by Andreas Caminada in Bad Ragaz. Customers will be offered a choice of two desserts which includes a blueberry slice with chocolate crumble and Appenzeller beer ice cream by Silvia Manser of Restaurant Truube in Gais.

First Class guests can choose from a selection of specialty Swiss cheeses that include an Aletsch Grand Cru from Canton Valais and a Swiss Style 10, which is Switzerland’s homage to Britain’s Stilton cheese. The choice of Swiss wines includes 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.

For SWISS Business Class travelers, the choice of “SWISS Taste of Switzerland” starters offers a vegetarian option: A beetroot tabbouleh with green pea guacamole from Zurich’s Hiltl vegetarian restaurant, which is offered alongside a Balik salmon sashimi with avocado, cucumber and wasabi vinaigrette by Christian Kuchler of the Taverne zum Schäfli in Wigoltingen. The main course options for Business Class guests include a meatloaf with morel sauce created by Anja and Hans-Jörg Zingg of the El Paradiso Mountain Club in St. Moritz. For dessert, there’s 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 on offer for SWISS Business guests include a Passo dello Spluga from the Splügen Alpine Dairy and a Fette Berta by Ueli Moser from the Seeland region. The selection of wines includes a Château de Châtagneréaz 2019 Chasselas from Canton Vaud and a Syrah Classique AOC 2019 from the Domaine Jean-René Germanier in Canton Valais.

Besides the traditional “restaurant” service in which the meals are served one course at a time, Business guests can now try the “casual dining” option in which they will receive their starter, main course and dessert together, and at a time of their preference.

Besides, the pre-landing service has been replaced by a “SWISS Bistro” concept, which offers guests a range of hot items (such as a Swiss prime beef burger with coleslaw salad), cold items and snacks to choose from, at any time after the main service until shortly prior to landing.

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