The duos of chefs representing Switzerland’s four language regions for Swiss International Air Lines’ SWISS Taste of Switzerland will change the cabin classes for which they prepare food.
SWISS’s inflight gourmet programme has been underway since September.
From December 3, Tanja Grandits of Stucki restaurant in Basel and Lorenzo Albrici of Locanda Orico in Bellinzona will cater for SWISS First class passengers.
Meanwhile, Olivier Jean of L’Atelier Robuchon at The Woodward in Geneva and Badrutt’s Palace in St. Moritz will prepare food for Business class guests.
Passengers on SWISS’s long-haul services from Zurich and Geneva will continue to enjoy the meal creations for the next three months.
Tanja Grandits of the Stucki restaurant in Basel holds two Michelin stars and 19 GaultMillau points. Lorenzo Albrici of the Locanda Orico in Bellinzona is distinguished with one Michelin star and 16 GaultMillau points.
They are now jointly presenting dishes from German- and Italian-speaking Switzerland to SWISS’s First Class guests.
Their starters include a halibut tatar with parsley root and horseradish foam or a squash cream soup with roasted pumpkin seeds.
The main course choices include corn-fed chicken breast with black truffle jus served with red polenta and leek fondue. Pikeperch with salt lemon salsa, lemon curd and steamed fennel is another option.
Travellers can round off the experience with a passion fruit mousse with chocolate glaze and tropical fruit compote. Pineapple in assorted textures with coffee and black pepper, chamomile and pineapple ice cream is also being served.
Business class travellers can dine on dishes from French- and Romansch-speaking Switzerland prepared by Olivier Jean of L’Atelier Robuchon at Geneva’s The Woodward hotel, which holds two Michelin stars and 17 GaultMillau points, and Badrutt’s Palace in St. Moritz, which has 16 GaultMillau points.
The menu includes such a starter of smoked trout with Waldorf salad, grapes and toasted walnuts.
Main courses include an Alpstein chicken breast with morel cream sauce, polenta and green beans. Poached char filets with lemongrass sauce, sesame sushi rice and roasted squash is another option.
The SWISS Business menu concludes with Palace chocolate cake with salted caramel sauce or a tiramisu with Indonesian coffee.
SWISS Premium Economy passengers will be served a three-course meal that also draws its inspiration from Switzerland’s four language regions.
The main course includes sliced veal Zurich style with cream sauce, rösti and green beans.
The cheese course serves up a Lucendro and a Formaggella Cremosa with Swiss pear bread.
The dessert offering is Engadine nut pie served with crème diplomate and lingonberry compote.
As the prime supplier of SWISS’s inflight food and beverage product is gategourmet, a subsidiary of gategroup.
