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Swiss unveils new inflight dining programme

30 Nov 2020 by Hannah Brandler
Swiss - beef entrecôte tataki

Swiss has unveiled a new inflight dining programme for its business and first-class passengers on long-haul flights from Switzerland.

The airline’s ‘Taste of Switzerland’ concept sees a different Swiss-based chef take over the catering reins every three months to showcase the country’s culinary variety. The latest iteration, however, will last for six months – from December 2 until the end of May 2021 – with meals designed by chef Alexandra Muller. The menus will feature French-inspired dishes and regional specialties from Fribourg, a rural canton in western Switzerland.

Muller is head chef at the Michelin-starred Romantik Hotel L’Etoile in Charmey, located in Fribourg, and has previously worked in the kitchens of hotels including the Gstaad Palace, and the Dorchester in London.

First class customers will be presented with a starter of leek with egg yolk cream and truffle vinaigrette, followed by venison with a Cuchaule (Swiss brioche) crust and Botzi pear – a well-known Fribourg delicacy.

Desserts will include either a white and dark chocolate Toblerone mousse with Breton biscuit crumble or meringues from local bakery Angelo Rime with double cream and a Mirabelle plum compote. Passengers will also be offered saucisson du Vully and Swiss fondue.

Swiss Dessert First Class

The business class menu will include a starter of beef entrecôte tataki with a beetroot-pear salad and Gruyère blue cheese, followed by a main dish of braised beef brisket with demi-glace and sweet potato purée, and a yuzu lemon meringue pie with Gruyère double cream.

Passengers in both cabins will also get the chance to taste regional cheeses by small local producers, which will include a 15-month-matured Gruyère Vieux AOP, a Vacherin Fribourgeois Vieux AOP and a Bleu de la Gruyère.

Swiss.com

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