Swiss International Air Lines have updated their menus, as well as updating their onboard service concept. Let us see what is new and Swiss Made.
The idea appears to be a “dine on demand” service, with the airline offering it is Business Class travellers a new and more individualized service concept on all long-haul flights.
In addition to the traditional ‘restaurant’ service in which the meals are served one course at a time, guests can now take advantage of a new ‘casual dining’ option in which they receive their starter, main course and dessert together and at a time of their choosing.
The new service options are now flying and operating aboard their aircraft.
In addition, the additional service shortly before landing has been replaced by a new ‘SWISS Bistro’ concept. This consists of a new bistro menu inviting guests to choose from a range of hot items (such as a Swiss prime beef burger with coleslaw salad), cold items and snacks according to their individual tastes and hunger at any time after the main service until shortly before landing.
New food options
For the next six months, SWISS will be offering Business and First Class travellers on its long-haul services from Switzerland selected creations from top Swiss-based chefs who have participated in the airline’s ‘SWISS Taste of Switzerland’ inflight culinary programme over the past few years. The dishes, which are accompanied as usual by Swiss regional wines and speciality cheeses, reflect the broad variety of Switzerland’s cuisine.
Being offered in first, there is a Veal tenderloin with black truffle sauce and blueberry slice with Appenzeller beer ice cream in First Class.
They can also look forward to 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 further includes sautéed cod with seafood nage and potato and fennel brandade.
The SWISS First menu is rounded off by 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.
For SWISS Business travellers, the choice of SWISS Taste of Switzerland starters newly extends to 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. Business Class guests have a choice of main courses, too, which includes a ‘Meat Love’ meatloaf with morel sauce created by Anja and Hans-Jörg Zingg of the el paradiso Mountain Club in St. Moritz.
The menu concludes with the sweet delight of a cheesecake with chocolate sponge and citrus fruits by Franck Reynaud of the Hostellerie du Pas de l’Ours in Crans-Montana.
Interesting offers for the premium traveller
With travel on the rise, airlines are trying to adjust service back to what was being offered before things went mad in March 2020. SWISS is appearing to adjust its meal concept so it meets the perceived needs of its passengers.
Certainly- dine on demand is a tempting offer for those who need to put the hours in first when working on a flight, then eat, as well as the bistro offering.
As usual – it will be down to service delivery to make things work.
Images, Swiss International Air Lines.
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