SWISS has introduced a new menu for first and business class guests on long-haul services from Switzerland.
The new menu is the latest chapter in the airline’s ‘Taste of Switzerland’ inflight dining programme, which sees an award-winning chef showcase regional specialties from their home canton accompanied by wines and cheeses from the region.
Every three months a new chef is introduced, with the latest addition being Olivier Jean, the executive chef at the Oetker Collection’s The Woodward hotel in Geneva, an 26-suite hotel designed by Pierre-Yves Rochon.
The menu has been inspired by the cuisine at the hotel’s Michelin-starred L’Atelier Robuchon restaurant, where he blends French haute cuisine with Asian influences and local specialties.
In first class, passengers can enjoy the likes of lobster bisque with lobster medallions, ricotta gnocchi and chive oil, followed by miso-marinated pike-perch with port wine sauce, baked polenta, shallot confit and pak choi.
Business class travellers will be offered dishes such as a starter of smoked trout with marinated leek, mimosa and turmeric vinaigrette, followed by a main course of poached char with lemongrass sauce, sesame sushi rice, sugar snap peas and roasted squash.
Both first and business class main courses will be followed by a selection of cheese from the canton of Geneva, and a dessert course.
Premium economy customers can also opt for a three-course meal featuring specialties from the Geneva region, including a main course of chicken with spätzli and green beans.
SWISS’s head of brand experience Julia Hillenbrand commented:
“In Olivier Jean we have secured the services of one of the best culinary ambassadors of Canton Geneva. And as The Airline of Switzerland, we are particularly pleased to welcome the ‘Romandie’ back aboard.”
Olivier Jean added:
“It is an honor to become the ambassador of our beautiful region for this collaboration. I am thrilled to offer SWISS passengers a culinary journey, with my interpretation of the best produce the Geneva region has to offer. My challenge is to encourage epicureans to visit us again at The Woodward on the shores of the Leman lake.”
Taste of Switzerland has been running for 20 years, with 81 guest chefs representing every one of the country’s 26 cantons.
Brussels Airlines, too, has partnered with award-winning chefs for its business class menus, while Business Traveller has compiled a round up of chef partnerships in the sky: