While Swiss has announced that in economy passengers will soon have to pay for food and drink onboard short-haul flights, things have taken a radical shift in the opposite gear onboard the carrier’s long-haul premium cabins. Crafted by Michelin-starred chef Alexandra Müller of the Romantik Hôtel L’Etoile in Charmey, Canton Fribourg, these latest culinary creations will be served for a six-month period from the beginning of December.

In an established dining trend in aviation, the dishes reflect local flavours, and this time are centred on typical cantonal specialities, accompanied by selected regional cheeses. 

At the very front of the aircraft, the delicacies are superb, and if plated as the images portrait, will making dining a feast for all the senses. In First Class, Alexandra Müller has created a selection of starters and main courses that include leek with egg yolk cream and truffle vinaigrette followed by venison with a Cuchaule crust and Botzi pear, a well-known Canton Fribourg delicacy.

And for dessert SWISS First travellers can choose from a white and dark chocolate Toblerone mousse with Breton biscuit crumble or meringues from local bakery Angélo Rime with double cream and a Mirabelle plum compote. SWISS will also be offering its First Class guests further popular specialities from the Fribourg region in the form of saucisson du Vully and moitié-moitié fondue.

However, the fine dining is perhaps most impressive in Business Class. Now the carrier’s long-haul Business Class travellers from Switzerland can look forward to a starter of beef entrecôte tataki with a beetroot-pear salad and Gruyère blue cheese.

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Alexandra Müller’s main-course creation here is a braised beef brisket with demi-glace and sweet potato purée. And for her SWISS Business dessert Müller has twinned a yuzu lemon meringue pie with Canton Fribourg’s famous Gruyère double cream.

The new meal creations are rounded off with some speciality regional cheeses from SWISS’s new guest canton. Both SWISS First and SWISS Business travellers can sample such delights as a 15-month-matured Gruyère Vieux AOP, a Vacherin Fribourgeois Vieux AOP or a Bleu de la Gruyère, all produced by small local cheesemakers.

Although the carrier’s “Taste of Switzerland” concept has been running since 2002, which usually invites a different Swiss-based chef every three months to help showcase Switzerland’s culinary variety the airline has, for the first time, featured a chef for a longer six-month period, which means passengers can try the new cuisine until the end of May 2021.

The Big Tasty Picture

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Posted by:Jonny Clark

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