Swiss Worldwide Air Strains (SWISS) has launched a brand new version of its celebrated ‘SWISS Style of Switzerland’ programme, bringing collectively 4 acclaimed cooks whose mixed accolades embody 5 Michelin stars and 68 GaultMillau factors. Operating for six months from 3 September, the initiative varieties a part of the airline’s broader ‘SWISS Senses’ journey expertise, providing passengers a culinary journey throughout the nation’s 4 language areas.
In First Class, Olivier Jean of two-Michelin-starred L’Atelier Robuchon at Geneva’s The Woodward and the enduring Badrutt’s Palace Lodge in St. Moritz current menus impressed by French-speaking Switzerland and the alpine Romansh area. Dishes comparable to lobster bisque, miso-marinated cod, and braised veal cheeks with Asian-style jus showcase refined interpretations of Swiss gastronomy.
Enterprise Class friends are handled to the daring flavours of Tanja Grandits of Basel’s two-Michelin-starred Stucki and the elegant Italian–French fusion of Lorenzo Albrici at Locanda Orico in Bellinzona. Highlights embody Balik salmon with ginger relish, corn-fed rooster ragout, and beef tenderloin with herb jus, rounded off with creative desserts like caramelised chestnut mousse.
In December, the cooks will rotate between cabins, guaranteeing evolving menus for long-haul travellers from Zurich and Geneva. Premium Economic system passengers may also expertise a three-course menu impressed by Switzerland’s regional range.
For over twenty years, ‘SWISS Style of Switzerland’ has highlighted the nation’s culinary heritage in collaboration with catering associate gategourmet. This newest version continues that custom, celebrating Switzerland’s gastronomic excellence and presenting it to the world at 35,000 toes.
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