Veal fillet with black truffle sauce and Jerusalem artichokes in Swiss First Class (Photo: DR)
After its parent company Lufthansa, Swiss is now launching a new business class catering concept
will be treating passengers on its long-haul flights from Switzerland to a selection of dishes prepared by Swiss chefs from September 1 onwards. The chefs have been working with the airline since 2002 under the SWISS Taste of Switzerland programme. The dishes, which are traditionally accompanied by regional wines and cheeses, reflect the culinary diversity of all the Swiss cantons.
The company is now repeating its “Best of SWISS Taste” programme, which offers the best of these culinary creations as a complete menu service. The Swiss dishes will be offered on all First and Business Class flights. Two dishes by Mike Wehrle of Bürgenstock Hotels & Resorts, for example, are on offer. The first course is marinated lobster with peccorino cheese and cauliflower panna cotta, followed by veal fillet with black truffle sauce.
The menu concludes with two desserts, including a blueberry cake with chocolate crumble and Appenzell beer ice cream, created by Silvia Manser of the Truube restaurant in Gais. PDO cheeses and award-winning Swiss wines round off the culinary offering.
There is also a vegetarian option “SWISS Taste of Switzerland” as a starter. For example, a beetroot tabbouleh with pea guacamole from the Zurich restaurant Hiltl is served in Business Class.
A la carte
service in Business Class
Swiss is now offering a new, more personalised service concept for Business Class passengers on all its long-haul flights. This will enable customers to tailor their flight even more precisely to their wishes. The classic catering service, where food is served dish by dish, remains the norm. However, there is now also a “Casual Dining” option. This offers the possibility of a single service at the time requested by the passenger, with a meal consisting of a starter, main course and dessert.
SWISS also offers its new SWISS Bistro on day flights. In the Bistro menu, customers can make their own choice from a selection of hot and cold dishes. This also includes snacks for young and old alike. These dishes are available at any time after the main service. And that’s until landing.
I’m Michelle, and I love to travel. As a former hotel expert for one of the world’s largest hotel chains, I’ve stayed in nearly every type of room imaginable (including many that were not so desirable!). Nowadays, I am fortunate enough to be able to explore the world on my own terms. From international flights to learning different languages, there is nothing too far out of reach!