Fine dining for SWISS First and Business Class passengers
Starting this week, SWISS will be offering culinary delights from Canton Geneva to its First and Business Class guests on its long-haul services from Switzerland. The new meals, which form the latest chapter in the company’s ‘SWISS Taste of Switzerland’ inflight foodservice programme, have been created by Olivier Jean, the executive chef at the luxury The Woodward hotel. SWISS’s Premium Economy Class travellers can also enjoy a three-course meal featuring specialities from the Geneva region.
Swiss International Air Lines (SWISS) will be serving culinary delights from the kitchens of The Woodward, Geneva’s newest five-star hotel, to First and Business Class guests on its long-haul services from Switzerland for the next three months. The select and original creations are the work of Olivier Jean, the hotel’s executive chef, and have been inspired by the meals he concocts for its L’Atelier Robuchon restaurant, in which he subtly blends French haute cuisine with Asian influences and local specialities. The restaurant is already the proud holder of a Michelin star and 15 GaultMillau points.
Fine dining from L’Atelier Robuchon
“We are delighted to offer our inflight guests the sophisticated creations of L’Atelier Robuchon at the five-star The Woodward hotel,” says SWISS’s Head of Brand Experience Julia Hillenbrand. “In Olivier Jean we have secured the services of one of the best culinary ambassadors of Canton Geneva. And as The Airline of Switzerland, we are particularly pleased to welcome the ‘Romandie’ back aboard.”
SWISS Business travellers can look forward to such fine delights as poached char with lemongrass sauce, sesame sushi rice, sugar snap peas and roasted squash. SWISS First guests will enjoy the likes of miso-marinated pike-perch with port wine sauce, baked polenta, shallot confit and pak choi.
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SWISS Premium Economy customers on services from Switzerland can opt for a three-course meal featuring specialities from the Geneva region, such as a main course of Geneva-style chicken with spätzli and green beans.
Over 20 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 81 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’s great credit to the chef that they can create food that tastes amazingly good at 30,000 feet. Somebody who works in the industry told me that food tastes different at altitude, as does wine, and chefs have so many things to think about as they create menus for the ski.
I’ve flown Business with SWISS a couple of times and was very impressed. It’s hard to imagine how they could improve on what they give business passengers.
Having a guest chef every 3 months, rotating the canton featured, is a great idea. I have a couple of friends who are always flying on business and they say that some airlines dish out the same menu time and time again.
I can’t say that I enjoy flying and I’ve certainly never looked forward to a flight. Having said that, a great meal can help to improve things.