SWISS Aircraft

SWISS Offers Canton Zurich Delights On Board

Swiss 777 Artwork
SWISS (Photo Credit: Boeing)

SWISS will be serving passengers in First or Business Class on long-haul flights from Switzerland inflight delights from Canton Zurich till 1 September 2015 as part of the airline’s SWISS Taste of Switzerland culinary concept.

Swiss Canton Zurich Meal
Swiss Canton Zurich Meal

The Swiss airline has collaborated with Antonio Colaianni, the restaurant’s executive chef and the holder of one Michelin str and 17 GaultMillau points. It will serve Mediterranean cuisine that offers italianità in both traditional and contemporary guises.

Swiss Canton Zurich Meal
Swiss Canton Zurich Meal

First class customers get to sample delights such as smoked sturgeon tartare with caramilised cauliflower mousse, black cod with citrus vinaigrette, Cima di Rapa coulis, red peppers, saffron fennel and salicornia and a chocolate slice with sour-cream ice cream and raspberry jelly.

Swiss Canton Zurich Meal
Swiss Canton Zurich Meal

Business class customers can try the smoked duck and chicken breast with pistachio cream and couscous salad, barbecue-glazed beef shoulder with rosemary polenta or John Dory fillet with citrus vinaigrette and potato purée, with a pistachio-and-lime financier with yoghurt and peach.

SWISS will be serving choice reds and whites from the biggest winegrowing canton in German-speaking Switzerland with its 618 hectares of vineyards. In business class, the selection includes a Neftenbach white and a fruity Schiterberger Himmelsleiterli AOC 2013 Pinot noir. First Class customers will be offered a Neftenbach Sauvignon Blanc from young wine grower Nadine Saxer and a Gamaret Prestige Barrique from the Staatskelleri Zürich.

From 10 to 23 June, during the festival of St. Alban, business class customers on selected SWISS European flights will get to enjoy the culinary fare depending on the flying time. Specialties such as asparagus salad with local raw ham, skewered beef with local potatoes, potatoes stuffed with mushrooms, local cheese and root vegetables and apricot compote with quark-and-lime mousse will be served.

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