A taste of Switzerland in the sky
Swiss International Air Lines (SWISS) is taking airline food to new heights with its ‘SWISS Taste of Switzerland’ programme, where top chefs create seasonal dishes from different Swiss regions for First and Business Class guests on intercontinental flights from Switzerland. For its latest installment, set to go on till the beginning of December, SWISS will be offering culinary creations from Canton Nidwalden in Central Switzerland, conceptualised by Mike Wehrle, culinary director of the award-winning Bürgenstock Hotels & Resort Lake Lucerne.
Taking inspiration from the luxury resort’s eight restaurants including RitzCoffier by Marc Haeberlin, Spices Kitchen & Terrace, Sharq Oriental, Taverne 1879, Verbena, Oak Grill and the Golf Restaurant, Wehrle has created several dishes that perfectly showcase the culinary offerings of Lucerne and its local purveyors. Highlights from the First Class menu include the marinated lobster with pecorino cheese and cauliflower panna cotta, the veal tenderloin with black truffle sauce, and the chocolate marquise with poached pears. Business Class passengers, on the other hand, can look forward to scrumptious dishes like the salmon trout tataki with pumpkin and chervil root, beef tenderloin with valle maggia pepper sauce, and passion fruit cheesecake.
The cheeses served on board, too, puts a firm spotlight on the local Canton Nidwalden in both First and Business Class, with an exquisite range that includes Bürgenstöckler, Dallenwiler Wymutschli and the renowned Sbrinz AOP. In view of Nidwalden’s limited wine production volumes, the wines have been selected from neighbouring Canton Lucerne for First Class and from Canton Valais for Business Class guests. The First Class selection includes a 2017 Müller Thurgau and a 2016 Pinot Merlot Barrique from Brunner Weinmanufaktur in Hitzkirch, while the Business Class choice is sourced from Cave Saint Mathieu in Sion, and includes a 2017 Terra Joya and a 2017 Syrah de Sierre.