SWISS takes top Zurich cuisine aloft

30 May 2007

SWISS will be serving its guests tasty food creations from Zurich this summer in the latest phase of its “SWISS Taste of Switzerland” inflight culinary concept. Once again, the airline has won a leading local chef to contribute to its innovative on-board cuisine: Felix Eppisser of the Hotel Rigiblick, Zurich.

Felix Eppisser will be offering SWISS’s inflight customers specialities from the kitchen of Spice, his fine-dining restaurant overlooking the city of Zurich, during three months from June onwards. The exclusive dishes will be served to First and Business Class travellers aboard SWISS long-haul flights from Switzerland (and on selected flights to Switzerland). Business Class customers on longer European services from Switzerland will also be enjoying Eppisser’s tasty creations.

Straight cooking with pan-Asian accents: that’s the prime feature of Felix Eppisser’s cuisine. Spice, his restaurant, is the only eatery in Zurich to own a Michelin star, and has also earned 16 GaultMillau points. Eppisser’s innovative creations have delighted gourmets from all over the world. And from the beginning of June until the end of August, they’re on the SWISS inflight menu, too.

The starters in Felix Eppisser’s “SWISS Taste of Switzerland” programme will include timbale of lobster with lemongrass, salmon filets with a salmon-wasabi mousse and roulade of smoked tuna fish with cream cheese. Among the entrées will be Bengali-style marinated fillet steak with tomato and tamarind chutney, jus lié, spicy peanut purée, pak choy in coconut milk and potato gratin. The main course will be followed by a selection of Swiss cheeses, while the desserts will include coconut tiramisù with mango sauce and yoghurt-and-lime ice cream. The whole culinary experience will be accompanied by a superb selection of Swiss and international wines including Château Latour-Martillac, Clos Malverne Auret and a Truttiker Pinot Blanc from the Zurich area.

With its “SWISS Taste of Switzerland” culinary concept, SWISS offers its customers an intriguing sample of its home country’s varied regional cuisines with their specialities. The programme, which was introduced in 2002, has already featured the cooking of various cantons including Basel, Valais, Ticino and Appenzell. “SWISS Taste of Switzerland” has also earned the inflight catering industry’s Mercury Award for its innovative culinary approach.