You are about to access an external page. Its content may not be accessible to all users.

SWISS Taste of Switzerland – 1/2

This article is not available in other languages

Are you familiar with SWISS Taste of Switzerland? Whether yes or no, we’d like to tell you a bit about how this inflight catering concept works.

With the culinary concept SWISS Taste of Switzerland our airline aims to serve culinary highlights from Switzerland to First and Business Class passengers on all intercontinental flights out of Switzerland, selected flights to Switzerland and longer flights within Europe. Under the scheme, we work closely together for around three months with a leading chef from a particular region of Switzerland, who creates meals for our inflight service. Several criteria must be met in order for a chef to be considered as a candidate for the SWISS Taste of Switzerland programme. For example, a future culinary partner must hold at least 15 GaultMillau points or be employed in the kitchen of at a five-star hotel.

SWISS Taste of Switzerland is more than a purely culinary concept, however. Aside from the delicious meals that are created in its name, it also gives various tourist regions of Switzerland a platform on which to present themselves to an international audience. “In addition to the menu creations we make sure that we can also offer a variety of regional products. Along with local wines and cheeses these are normally regional specialities, explains Benedict Fanconi, Manager In-Flight Product Development Intercontinental at SWISS.

Through the autumn months until the end of November, passengers will be able to enjoy superb meals created by André Jaeger, holder of 19 GaultMillau points and executive chef at the Fischerzunft restaurant in Schaffhausen. Jaeger’s creations for SWISS First Class passengers include a starter of monkfish satay with wasabi cream beetroot salad, followed by main courses such as seared venison medallions with potato dumplings. SWISS Business travellers can start with such delights as Balik salmon tartar with cream of wasabi and balsamic baby onions, while the main courses here include a ragout of duck with hints of chocolate and orange.

These latest meals in SWISS’s award-winning inflight culinary programme are accompanied by a selection of fine wines from Schaffhausen’s “Blauburgunderland” region. First Class guests can enjoy a Sauvignon Blanc by 2009 Vintner of the Year Stefan Gysel or a Cuvée Rouge produced exclusively by André Jaeger and the GVS Winery. Business Class wines include a Cuvée Blanche 4 by WeinStamm and a Badwy Blauburgunder (Pinot Noir) from Bad Osterfingen

Has this stimulated your appetite? You can find the recipe for a current SWISS First creation by André Jaeger here. We have also conducted an interview with André Jaeger about his latest creations (in Swiss German only).

As you can probably assume, preparing meals in the galley of an aircraft has little common with working in a restaurant kitchen. There is a considerable amount of work involved in setting up SWISS Taste of Switzerland four times per year.
Part 2: SWISS Taste of Switzerland – 2/2