Jet Attitude International

SWISS TEAMS UP WITH ‘IGNIV BY ANDREAS CAMINADA’ FOR ITS LATEST INFLIGHT CUISINE

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SWISS and the IGNIV at the Grand Resort Bad Ragaz in canton St. Gallen have teamed up to present the menu creations of young top Swiss chef Silvio Germann aboard the airline’s flights. For still few months, premium travellers on, premium travellers on SWISS’s long-haul services from Switzerlan­d will be able to enjoy his culinary delights and local regional specialiti­es.

For the latest episode in its award-winning ‘SWISS Taste of Switzerlan­d’ inflight culinary programme, which is currently available until early December , Swiss Internatio­nal Air Lines (SWISS) is putting the spotlight on Canton St. Gallen in Eastern Switzerlan­d to feature the creations of young top Swiss chef Silvio Germann of the Grand Resort Bad Ragaz’s ‘IGNIV by Andreas Caminada’ restaurant. Silvio Germann was named 2019’s Chef of the Year this spring, and has already earned 17 Gault&Millau points and a Michelin star. His cuisine is sophistica­tedly young and fresh, as is reflected in the range of dishes that he has specially devised for Business and First Class travellers on SWISS longhaul flights from Switzerlan­d.

Truffle mousse with egg in SWISS First

For SWISS First guests Silvio Germann has concocted a range of seasonal but also unusual specialiti­es. His starters include a truffle mousse with egg, leek salad and Belper Knolle cheese. Also on offer is a first course of Canton St. Gallen dried meat specialiti­es such as venison salami and chamois salsiz from Roger Zogg of Wilde 13, a local hunter and one of Germann’s IGNIV suppliers. Germann and Zogg have also collaborat­ed to create a main course of a special ‘Made in St. Gallen’ game sausage. Germann himself offers two further main course choices: sautéed black cod fillet with seafood nage and beef tenderloin served with shallot jus and leek and sour cream quiche. A tart with sea buckthorn jelly and sour cream rounds off his SWISS First selection.

Balik salmon sashimi in SWISS Business

SWISS is also offering its long-haul Business Class guests delights from the Germann kitchen. These include a starter of Balik salmon sashimi with dill cream and smoked fish mousse and no fewer than three main courses that include sautéed cod fillet with seafood nage and veal ragout braised in vegetable jus. For his SWISS Business dessert Germann offers a chocolate slice with plum mousse and brioche cream.

Regional cheeses and wines

To offer an even greater taste of the St. Gallen region’s culinary variety, all the meals can be accompanie­d by local cheeses and wines. The Business and First Class cheese selection includes a Goat Reblochon and an award-winning Jersey Blue from master cheesemake­r Willi Schmid of Lichtenste­ig. The First Class wines include a 2018 Schloss Weinfelden cuvée white and a 2017 Pinot Noir red from the Burkhart winery that has been specially produced for SWISS; and the Business Class wine menu features a 2017 Sélection red from the Schmid Wetli estate and a 2018 Gropp white from the Rutishause­r winery.

 ?? Silvio Germann ??
Silvio Germann
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 ??  ?? Starter in Business Class
Balik salmon sashimi with dill cream and smoked fish mousse
Starter in Business Class Balik salmon sashimi with dill cream and smoked fish mousse
 ??  ?? Main Course in Business Class Veal ragout braised in vegetable jus
Main Course in Business Class Veal ragout braised in vegetable jus
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 ??  ?? Dessert in First Class tart with sea buckthorn jelly and sour cream
Dessert in First Class tart with sea buckthorn jelly and sour cream
 ??  ?? Main course in First Class sautéed black cod fillet with seafood nage
Main course in First Class sautéed black cod fillet with seafood nage

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