SWISS has launched a brand new menu for first and enterprise class friends on long-haul companies from Switzerland.
The brand new menu is the newest chapter within the airline’s ‘Style of Switzerland’ inflight eating programme, which sees an award-winning chef showcase regional specialties from their dwelling canton accompanied by wines and cheeses from the area.
Each three months a brand new chef is launched, with the newest addition being Olivier Jean, the manager chef on the Oetker Assortment’s The Woodward lodge in Geneva, an 26-suite lodge designed by Pierre-Yves Rochon.
The menu has been impressed by the delicacies on the lodge’s Michelin-starred L’Atelier Robuchon restaurant, the place he blends French haute delicacies with Asian influences and native specialties.
In top quality, passengers can benefit from the likes of lobster bisque with lobster medallions, ricotta gnocchi and chive oil, adopted by miso-marinated pike-perch with port wine sauce, baked polenta, shallot confit and pak choi.
Enterprise class travellers might be supplied dishes resembling a starter of smoked trout with marinated leek, mimosa and turmeric French dressing, adopted by a most important course of poached char with lemongrass sauce, sesame sushi rice, sugar snap peas and roasted squash.
Each first and enterprise class most important programs might be adopted by a choice of cheese from the canton of Geneva, and a dessert course.
Premium economic system clients also can go for a three-course meal that includes specialties from the Geneva area, together with a most important course of rooster with spätzli and inexperienced beans.
SWISS’s head of name expertise Julia Hillenbrand commented:
“In Olivier Jean we’ve got secured the companies of among the best culinary ambassadors of Canton Geneva. And as The Airline of Switzerland, we’re notably happy to welcome the ‘Romandie’ again aboard.”
Olivier Jean added:
“It’s an honor to grow to be the ambassador of our lovely area for this collaboration. I’m thrilled to supply SWISS passengers a culinary journey, with my interpretation of the most effective produce the Geneva area has to supply. My problem is to encourage epicureans to go to us once more at The Woodward on the shores of the Leman lake.”
Style of Switzerland has been working for 20 years, with 81 visitor cooks representing each one of many nation’s 26 cantons.
Brussels Airways, too, has partnered with award-winning cooks for its enterprise class menus, whereas Enterprise Traveller has compiled a spherical up of chef partnerships within the sky:
Sensible traveller: Our information to well-known chef partnerships within the air