SWISS will be servings its premium travellers the best in culinary delights from Switzerland’s Bernese Oberland, starting this December. The latest offering from the award-winning airline’s SWISS Taste of Switzerland programme offers cuisine devised by top chef, Marcus G. Lindner of the boutique Alpina Gstaad hotel. Lindner, who is the executive chef of the hotel’s 18-GaultMillau-point and Michelin-starred Sommet gourmet restaurant, its 16-GaultMillau-point MEGU restaurant and its Swiss Stübli, expresses his appreciation, “It’s a particular honour for my team and I to create meals for SWISS and its guests…we’re truly delighted to be on board.”
From 2 December 2015 through to 1 March 2016, SWISS First and SWISS Business passengers on long-haul flights from Switzerland will enjoy culinary creations with an international slant that combine the three hotel restaurants’ differing ingredients and aromas into a sensual gourmet experience. SWISS First Winter travellers can look forward to lobster medallions, Thai red curry soup with fried duck wonton, beef tenderloin with red wine sauce and Belper Knolle cheese served with herbed mashed potato, and Bernese meringue with mixed berries and vanilla ice cream. For SWISS Business customers, Marcus G. Lindner has created mildly smoked char with horseradish and buttermilk timbale, veal ragout with arugula spätzle, pike perch with cider compote and chestnut cake with lingonberry compote.
All the meals are accompanied by selected wines from Cantons Valais and Bern, with both reds and whites from Switzerland’s biggest wine-producing canton and the small but excellent Spiez winegrowing area by Lake Thun. SWISS First customers can enjoy a fruity Spiez Pinot Noir or an elegant Petite Arvine Réserve Spéciale Maître de Chais white; and SWISS Business guests can delight in a Cornalin Clos de Montibeux or a Spiez Riesling-Sylvaner.
A selection of these latest SWISS Taste of Switzerland in-flight meals will also be served in the SWISS Lounge at the 86th International Lauberhorn Ski Races, which will be held in Wengen in the Bernese Oberland in mid-January. Chef, Marcus G. Lindner will even be at the Lounge, which is located in the finish area, on Saturday 16 January to personally present his creations.
SWISS will also be taking its Business Class guests into a winter culinary wonderland this January on selected European flights. The latest feature in its SWISS Traditions programme focuses on the annual World Snow Festival in Grindelwald, when ice artists from all over the globe descend on this small Bernese Oberland village to present their skills and sculptures. To mark the event, SWISS will be serving – depending on the flight length – regional specialities as Emmental veal ragout with spinach and herbed puréed potato, stuffed wild-mushroom crêpes with vegetables, or meringue with vermicelles and pear compote.