Swiss is now serving up 'gourmet steakhouse' meals to first class passengers in the debut of the airline's new Connoisseur Experience, which will be offered four times a year for a two-week period.
The dishes are geared to each season and focus on a particular gourmet delight, although travellers can of course tuck into the standard Taste of Switzerland menu.
Through to 15 September the spotlight is on a steakhouse menu featuring Australian wagyu beef, Irish Angus fillet or corn-fed chicken, served with potato gratin, baked potatoes, spinach and grilled corn and a range of salads.
This will be followed in November by a celebration of truffle season, with the focus on white Alba truffles. Cabin staff will grate truffles at the customer’s seat onto their truffle carpaccio, truffle soup or truffle pasta meal.
Coming in February 2016 will be seafood, with the menu set to include lobster, crayfish and Coquilles St-Jacques; while May sees "an exclusive caviar tasting programme offering various types of caviar including Sevruga, Prunier and Switzerland’s own Oona caviar from the Tropenhaus Frutigen."
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