SWISS has unveiled a new menu concept for customers flying long-haul services business and first class from Switzerland. The new menu, created by noted chef Frank Schuster, features a range of specialties from the el paradiso Mountain Club and the Lej da Staz restaurant in the heart of the Swiss Alpine region, Engadine.
The new concept is the latest in the airline’s “SWISS Taste of Switzerland” program. The meals, featuring items from the Swiss Canton of Grisons, will be available starting December 4, 2019 until early March 2020.
The SWISS Menu
The menus will be paired with local cheese and wine offerings. Cheese in First and Business will include an organic mountain cheese and an Engadin Forte.
In first class, passengers will be able to enjoy a 2018 Davaz Chardonnay and a 2017 Obrecht Trocla Nera Pinot Noir.
The wine list in business will include a 2018 Von Salis Pinot Noir Spätlese Barrique and a 2018 Hermann Riesling-Silvaner.
SWISS has released descriptions and photos of a sample item from both the First and Business menus. These meals are certainly a far cry from the off-putting sandwiches offered on the airline’s shorthaul flights.
“Meat Love” meatloaf in SWISS First
In keeping with the winter, SWISS’s First Class guests can choose from a selection of seasonal but also unusual el paradiso Mountain Club specialities. The legendary and exclusive el paradiso Mountain Club stands above St. Moritz at an elevation of 2,181 metres, and is run by hosts Anja and Hans Jörg Zingg. For starters Frank Schuster has concocted such delights as an allegra-poke bowl with barley and salmon trout and a fig mustard dressing. His main courses include the speciality of the house: the legendary “Meat Love” meatloaf with morel sauce. And a mini version of the equally reputed el paradiso millefeuille – layered puff pastry cake with crème pâtissière – rounds off the First Class offering.
Braised beef in red wine sauce in SWISS Business
Long-haul Business Class travellers will enjoy delights from the Lej da Staz restaurant, which stands by idyllic Lake Staz near St. Moritz and is also in the skilled hands of Anja and Hans Jörg Zingg. The starters here include smoked char with barley salad; the main courses extend to braised beef in red wine sauce served with polenta with alpine cheese; and the desserts include a wintry sweet chestnut mascarpone mousse on a white chocolate and pear slice.
This is the latest installment of SWISS’s “Taste of Switzerland” concept highlighting the country’s culinary diversity — this time from Engadine in the Canton of Grisons. The next concept, starting spring 2020, will feature foods from the Canton of Zug.
Are you flying SWISS in the next three months? Let us know what you think of this menu concept👇🏻
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