From March 5, Swiss International Air Lines will be offering its First and Business Class passengers a new culinary selection as part of the "Swiss Taste of Switzerland" series. The menus were created by Joshua Lüscher, head chef of the "Zwyssighaus" restaurant in Bauen, and reflect the flavors of the canton of Uri. The program, which has been bringing regional specialties from Switzerland on board for 22 years, is being implemented in collaboration with the catering company gategourmet.
The new menu includes pike-perch tartare with pickled mustard seeds, braised beef shoulder in morel jus and goat meatballs in crayfish velouté. Premium Economy Class also has a regionally inspired selection with dishes such as beef stew with red wine sauce or rhubarb tiramisu. The menus will be served on long-haul flights from Switzerland for three months.
With this initiative, Swiss is combining regional cuisine with an international flight experience. Joshua Lüscher, who has been awarded 15 GaultMillau points, emphasises the particular challenge of adapting dishes for aviation. With "Swiss Taste of Switzerland", Swiss aims to regularly offer guests on board new culinary highlights and to make the diversity of Swiss gastronomy tangible.
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