Swiss International Air Lines is updating its onboard catering on its long-haul routes, with the tastes of the Canton Lucerne. Let us see what they are offering.
Swiss International Air Lines Boeing 777-300ER climbing out of Zurich -Image, Economy Class and Beyond.
The offerings will be in the airline’s premium products – First, Business and Premium Economy, under the ‘SWISS Taste of Switzerland’ inflight food and beverage programme.
The programme’s latest creations have been concocted by Patrick Mahler, the two-Michelin-starred and 18-Gault&Millau-point chef de cuisine at the focus ATELIER fine dining restaurant of the Park Hotel Vitznau in Canton Lucerne.
So what’s on offer?
For SWISS’s First Class travellers Patrick Mahler has created a starter of marinated salmon trout with wild herb cream, accompanied by smoked trout mousse. The choice of main courses extends to a veal tenderloin with morel jus, gnocchi romaine and green and white asparagus or a cod fillet with mussel-beurre blanc and potato and lemon mousseline with caramelized chicory.
The SWISS First culinary experience is rounded off with a Felchlin chocolate crémeux tartlet with cassis and black vanilla ice cream.
The First Class food offerings are accompanied by a selection of regional cheeses including Rotkäppli, Goldwäscher and Blaui Gibä and a 2020 Pinot Merlot red wine from the Brunner winery.
Meanwhile in Business Class, you can enjoy Patrick Mahler’s marinated salmon trout with herb emulsion and ponzu vinaigrette for their first course. Alternatively, they may opt for the ‘Hiltl tartare’, a vegetarian creation from the Hiltl restaurant in Zurich, SWISS’s long-standing partner for vegetarian inflight meals.
The SWISS Business main courses are a further culinary treat and include a herb-stuffed chicken with shiitake mushroom jus, barley risotto and green asparagus or a pikeperch fillet with lemon beurre blanc, fregola sarda and saffron fennel.
For dessert, Mahler offers a white nougat mousse with sea buckthorn and hazelnut, while the regional Business Class cheeses extend to an Entlebucher Bergrahmkäse and a Rotkäppli soft cheese
A further new culinary experience is provided in the ‘SWISS Bistro’ second service shortly before landing, whose food range includes SWISS’s first-ever inflight offering of roasted planted chicken, in a Hiltl Caesar salad.
Finally, in Premium Economy, a food and beverage menu inspired by regional specialities from Canton Lucerne on its services from Switzerland. The choice of main courses here includes ‘Rindshacktätschli Luzerner Art’ – Lucerne-style beef rissoles, which are served with potato gratin with Sbrinz cheese, broccoli and carrot.
The Premium Economy cheese course offers an Entlebucher Bergrahmkäse and a Swiss brie with pear bread; and the meal is rounded off with a triple chocolate slice with Swiss Felchlin chocolate, apricot compote and caramelized hazelnut.
When is this in the air?
The new menus are loaded and are flying as of today, 2nd March. The menu will remain in place for the next six months.
Food images, SWISS.
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