New starred menus on Swiss flights
SWISS is dedicating the new edition of SWISS Taste of Switzerland to the Canton of Nidwalden, bringing the flavours of the Swiss summer on board. For the next three months, First Class and Business Class passengers on long-haul flights departing from Switzerland will be able to discover the menus created by Michelin-starred chef Fabian Inderbitzin, who runs the Seerestaurant Belvédère in Hergiswil on the shores of Lake Lucerne.
The gastronomic proposal interprets the territory of Nidwalden through regional ingredients, seasonal products and a refined cuisine that combines Swiss tradition and international influences. Fabian Inderbitzin, awarded a Michelin star and 17 GaultMillau points, signs dishes designed to tell the landscape of the Canton: lake, aromatic herbs, summer fruit, fish specialties, meat and local cheeses.
For passengers, the initiative transforms the journey into a gastronomic experience linked to the Swiss destination. The SWISS Taste of Switzerland programme promotes the different regions of the country on a rotating basis, bringing on board recipes, products and contemporary interpretations of local cuisine.
In First Class, the menu offers a path with an elegant and seasonal taste. Among the appetizers, guests can sample a parfait of responsibly farmed duck livers, served with quince jelly, marinated shimeji and shiitake mushrooms, dried pear puree, and Nidwalden meat specialties, including venison mostbröcli, cured pork, and chili sausages. First Class main courses include lamb loin in a herb crust with aubergine puree and black cod with Piment d'Espelette, saffron beurre blanc and beluga lentils. Dessert is a pistachio flan with strawberry essence, fresh berries and almond financier.
In Business Class, the menu opens with marinated salmon accompanied by caviar, horseradish cream, and ponzu and rooibos gel. For the main course, passengers can choose between braised beef with black truffle sauce, mashed potatoes and celeriac, or pikeperch with pea soup and saffron polenta. To close, a chocolate marquise with raspberry gel and Chantilly cream.
The Premium Economy Class of SWIS also offers a menu inspired by Nidwalden. The selection includes beef stroganoff with noodles and peppers, regional cheeses such as Langentannen and Dallenwiler Weichi Geiss, served with Swiss pear bread, and a lemon cake with mascarpone cream and lemon jelly.
