SWISS International Air Lines will be offering First and Business Class travellers a new menu for the autumn season that was designed in collaboration with Zurich’s traditional Baur au Lac hotel as part of the airline’s ‘SWISS Taste of Switzerland’ inflight foodservice programme.
For the next three months, Swiss International Air Lines will offer First and Business Class travellers culinary creations from Zurich’s world-famous Baur au Lac. The traditional five-star hotel beside Lake Zurich is committed to the highest product and service quality. The new collaboration with the hotel’s own Pavillon gourmet restaurant provides SWISS with an excellent opportunity to pamper its inflight guests.
Laurent Eperon and Maximilian Müller, the two chefs de cuisine of the two-Michelin-star and 18-GaultMillau-point Pavillon, will be treating SWISS’s premium travellers on long-haul services from Switzerland to their modern interpretation of French haute cuisine.
For their ‘SWISS Taste of Switzerland’ creations, they have also drawn strongly on specialities from Canton Zurich to help further familiarize SWISS’s customers with Switzerland’s sheer culinary variety.
The two menus for First and Business Class are below:
First Class Menu – Image, SWISS
Business Class Menu – Image, SWISS.
Travellers in Premium Economy Class on SWISS flights from Switzerland will also be offered an inflight menu inspired by the regional culinary specialities of Canton Zurich. An example menu is below:
In Quotes
SWISS Head of Brand Experience Julia Hillenbrand said:
“SWISS and the Baur au Lac are both closely connected with Zurich, and both put a firm and consistent emphasis on tradition and top quality,” says
“I am delighted that we will be offering our guests the culinary creations of these award-winning chefs from this leading Zurich establishment over the next three months.”
Pavillon chef de cuisine Laurent Eperon added:
“High quality combined with top-notch service are becoming more and more important to more and more people,”
“At the Baur au Lac we’ve been providing both for over 175 years now. So we’re especially pleased to have the opportunity, through our team-up with SWISS, to offer this experience to guests beyond our hotel, too.”
Expanding tastebuds
SWISS has been taking the First, Business and Premium Economy Class travellers on its long-haul services on a journey of culinary discovery through Switzerland’s various regions since December 2002, with a new Michelin-starred and GaultMillau-point appointed every three months to show off ‘their’ Canton.
SWISS Taste of Switzerland’ has welcomed aboard a total of 75 guest chefs from every one of Switzerland’s 26 cantons, allowing for meu rotation as well as exposing frequent travellers to different options in the air.
Food design for the air is a tough call – with a balance of ‘what will work in the sky’ (in terms of how a product will travel, what preparation is needed on the ground, and how it is presented in the air), as well as the costs behind it (of which part of your fare pays for).
It is welcoming to see these changes in the premium cabins – although it does open questions of how this can trickle down to the economy cabin.
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