Gourmet Exchange: Top Chef Duos Swap Cabin Class for Special Edition of ‘SWISS Taste of Switzerland’

With its current special edition of the culinary programme 'SWISS Taste of Switzerland', SWISS brings the flavours of all four Swiss language regions on board. As part of the recently launched long-haul concept 'SWISS Senses', guests in First and Business Class will enjoy finely crafted dishes for six months, developed by some of the country's finest chefs specifically for SWISS. Two top chef duos take turns at the culinary helm – each team cooks for one cabin class for three months each. At halftime, on 3rd December, they swap places and surprise guests with new dishes for the second half.

First Class – Basel and Bellinzona

Now, Tanja Grandits from Basel’s ‘Stucki’ (2 Michelin stars, 19 GaultMillau points) and Lorenzo Albrici from ‘Locanda Orico’ in Bellinzona (1 Michelin star, 16 GaultMillau points) bring the flavours of German-speaking Switzerland and Ticino to First Class. Appetisers include halibut tartare with parsley root and horseradish foam, and pumpkin cream soup with roasted seeds. For the main course, guests can choose between maize-fed chicken breast with black truffle jus, served with red polenta and leek fondue, or pike-perch with preserved lemon salsa, lemon curd, and steamed fennel. To finish, guests savour a passion fruit mousse with chocolate glaze and exotic fruit compote, as well as pineapple variations with ice cream flavoured with coffee, black pepper, and chamomile.

Business Class – Geneva and St. Moritz

In Business Class, Olivier Jean from ‘L’Atelier Robuchon’ of Geneva’s ‘The Woodward’ (2 Michelin stars, 17 GaultMillau points) and ‘Badrutt’s Palace’ from St. Moritz (16 GaultMillau points) reinterpret the French-speaking and Romansh regions of Switzerland. Starters include smoked trout with Waldorf salad, grapes, and roasted walnuts. For the main course, guests enjoy Alpstein chicken breast with morel cream sauce, polenta, and green beans, or poached char fillets with lemongrass sauce, sesame sushi rice, and sautéed squash. The menu concludes with 'Palace' chocolate cake with salted caramel sauce or tiramisu with Indonesian coffee.

Premium Economy Class – inspired by Switzerland

Guests in Premium Economy Class enjoy a three-course menu inspired by the four Swiss language regions: For the main course, there is Zürich-style sliced veal with cream sauce, rösti, and beans. The cheese course includes Lucendro and Formaggella Cremosa with Swiss pear bread, and dessert features Engadine nut tart with diplomat cream and lingonberry compote.

Exquisite Dining Above the Clouds with gategourmet

For 23 years, as part of the 'SWISS Taste of Switzerland' catering concept, SWISS has taken passengers on a flavourful journey through Switzerland. In collaboration with catering partner gategourmet, renowned top chefs create menus based on their home region, served on long-haul flights from Switzerland for three months at a time. The offer is rounded off with wine and cheese specialities from each region. As the main supplier of SWISS's culinary offerings, gategourmet ensures that menus are delivered on board in the highest quality. gategourmet is a subsidiary of gategroup, the world's leading provider of airline catering and onboard retail products.

Media Contact: Michael Weinmann Head of Media Relations

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