As part of its special edition “SWISS Taste of Switzerland” program which showcases all four of the country’s language regions, Swiss International Air Lines will introduce refreshed onboard menus on 3 December.
According to the airline, the culinary forces behind the current six-month gourmet cycle will “be changing the classes of traveller they delight with their menu creations,” offering First and Business Class guests a new set of dishes for the next three months.
Tanja Grandits of the Stucki in Basel and Lorenzo Albrici of the Locanda Orico in Bellinzona will now take over First Class service. SWISS says the pair “will now be jointly presenting German- and Italian-speaking Switzerland to SWISS’s First Class guests.”
Their starters include a halibut tatar with parsley root and horseradish foam and a squash cream soup with roasted pumpkin seeds. Main course selections feature a corn-fed chicken breast with black truffle jus served with red polenta and leek fondue and pikeperch with salt lemon salsa, lemon curd and steamed fennel. For dessert, travellers can enjoy 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.
Meanwhile, Business Class guests will now experience the creations of Olivier Jean of L’Atelier Robuchon at The Woodward in Geneva and Badrutt’s Palace in St. Moritz. This menu “will now be highlighting the culinary credentials of French- and Romansch-speaking Switzerland. Opening dishes include smoked trout with Waldorf salad, grapes and toasted walnuts, followed by mains such as an Alpstein chicken breast with morel cream sauce, polenta and green beans or poached char filets with lemongrass sauce, sesame sushi rice and roasted squash. Desserts feature Palace chocolate cake with salted caramel sauce or a tiramisu with Indonesian coffee.
Premium Economy travelers will also benefit from regionally inspired dining, with a three-course meal featuring sliced veal Zurich style with cream sauce, rösti and green beans, a cheese course with a Lucendro and a Formaggella Cremosa with Swiss pear bread, and an Engadine nut pie served with crème diplomate and lingonberry compote.
