Culinary specialities for SWISS long-haul First and Business Class travellers
Swiss International Air Lines (SWISS) is currently offering culinary creations from the ‘Aux Trois Amis’ gourmet restaurant in Canton Bern to First and Business Class guests on outbound flights from Switzerland. The Michelin-starred and 15-GaultMillau-point restaurant is located in the idyllic Lake Biel winegrowing region, sitting among the vineyards between Biel and La Neuveville.
The ‘Aux Trois Amis’ can look back on almost 130 years of hospitality and tradition, and puts a particular accent today on exciting new interpretations of classic regional dishes. For ‘SWISS Taste of Switzerland’, chef de cuisine Marc Joshua Engel has opted for light summery specialities that reflect his own culinary experiences of Asia, Australia and New Zealand. And sommelière and chef de service Cynthia Lauper has ensured some fine wine pairings to round off the SWISS guest’s inflight dining experience.
“The ‘Aux Trois Amis’ manages to blend Bernese cuisine with original influences from all over the globe,” enthuses Julia Hillenbrand, Head of Brand Experience at SWISS. “Its hosts truly create a unique dining experience, in which the hearty desserts combined with fresh herbs are a particular highlight. And I’m delighted that our SWISS inflight guests can now also enjoy such creations.”
“Giving SWISS travellers a summery gourmet experience that clearly bears our signature – that’s what we’ve set out to do,” explains Marc Joshua Engel. “Cooking and travel are our two great passions. So we’ve had immense pleasure combining them to bring these meals from our restaurant to the plane.”
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SWISS Premium Economy Class customers travelling on flights from Switzerland will be offered the additional option of a three-course meal featuring regional specialities from Canton Bern.
Twenty years of gourmet dining aloft
SWISS has been taking the First, Business and Premium Economy Class travellers on its long-haul services from Switzerland on a journey of culinary discovery through its home country’s various regions since December 2002. Every three months a new Michelin-starred and GaultMillau-point top chef is invited to create a varied selection of top-quality dishes from their ‘home’ canton, with a particular focus on regional and seasonal specialities. The meals are also accompanied by wines and cheeses from the region concerned. In its 20-year success story to date, ‘SWISS Taste of Switzerland’ has welcomed aboard 78 guest chefs representing every one of Switzerland’s 26 cantons.
Paul Johnson
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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It is astounding that in First and Business Class, at 32,000 feet, airlines can serve a meal far superior to that which many restaurants dish up at ground level.
Inviting a chef from a different Swiss canton really guarantees national authenticity. On many airlines the food is bland International and you could be flying on any airline. It’s good that it helps to raise the profile of Swiss regional cuisine.
Flying first class has always been on my bucket list. I don’t care where to as long as I go first class.
This post has made me even more determined to achieve my aim. The food looks out of this world.
One of the signs that you’ve achieved something in life is that you get to eat on a plane with metal cutlery rather than plastic.
I’ve heard or read somewhere that food and wine tastes change at altitude. I’m sure that Swiss have plenty of experience of all this and have got it covered. The presentation is definitely first class.
Too often there is a huge difference between what those who turn left when they get on the plane with what those who turn right get.
It is a nice change that the Premium Economy Class customers are getting a good quality three course meal as well.
This presentation is so different to the cramped trays that I usually get on flights.