Frequent flyers can attest you eat first with your eyes, then your stomach. With that in mind, Swiss has lifted the cloche on its latest first and business class meals – a collaboration with a Michelin starred chef, no less – and it looks like travellers will be more than satisfied with their choice of fare in the air.
Now available on long-range flights, the ‘Taste of Switzerland’ seasonal menu has been concocted by chef Patrick Mahler, who brings signature fine-dining style from his venue Focus Atelier at Lucerne’s five-star Park Hotel Vitznau.
The Star Alliance member airline is not shy about talking up its service, recently promising a “best-in-class air travel experience” built around “a top-quality standout product against our international competitors.”
The special menu will be featured on flights departing Switzerland for the next six months and is inspired by the cuisine of Lucerne, an alpine region renowned for its spectacular lake.
Highlights include veal tenderloin with asparagus and Felchlin chocolate crémeux tartlet in first class, and a pikeperch fillet with lemon beurre blanc and aubergine tartare in business class.
First class 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.
For dessert in business, Mahler offers a white nougat mousse with sea buckthorn and hazelnut, while the regional cheese selection extends to an Entlebucher Bergrahmkäse and a Rotkäppli soft cheese.
A second ‘Swiss Bistro’ service is also provided shortly before landing, and includes a first-time offering of meatless roasted planted chicken in a vegan Caesar salad.
Guests travelling in the airline’s stylish new Swiss premium economy class will enjoy an elevated experience too, with a choice of dishes such as delectable Lucerne-style ‘Rindshacktätschli’ (beef rissoles) and Felchlin chocolate.
The Taste of Switzerland menu is the latest in a stream of announcements from the Swiss national carrier, which included the trial of a shark-inspired aircraft coating aimed at boosting fuel efficiency and its plan to be the world’s first airline to use Synhelion solar fuel.