SWISS welcomes Canton Schwyz specialities aboard

27 May 2009

The ‘SWISS Taste of Switzerland’ inflight catering concept writes a new chapter today with the arrival of specialities from Canton Schwyz in Central Switzerland. For the next three months, Daniel Jann, host and owner of the Landgasthof Adler in Ried-Muotathal, will be providing local culinary delights for SWISS’s First and Business Class guests.

Between now and early September, SWISS First and Business Class travellers will be enjoying the Central Swiss specialities of Daniel Jann on all intercontinental departures from Switzerland and on selected inbound flights. Jann’s creations from the Muota Valley in Canton Schwyz, which he has specially devised for SWISS’s inflight meals, will also be served in Business Class on longer outbound European flights.

Daniel Jann makes extensive use of local products for his creations: cheese from the nearby alpine pastures, local vegetables, locally-sourced meat and game from the forests of the Muota Valley. SWISS First customers will enjoy delights such as fillet of beef with a summer morel ragout, linguine pasta with red chilli julienne, baby carrots and green asparagus, while for a starter the chef warmly recommends a lovage-and-cream-cheese crepe roulade. As a crowning conclusion to the First Class meal, Jann offers ‘chriesibrägel’ (a warm cherry compote with elderflower ice cream) or Muota Valley fresh cream cake with kirsch schnapps. SWISS Business guests, meanwhile, will be offered delicacies that include salmon smoked lightly with Muota Valley forest wood and served with saffron risotto and courgettes.

Wine-wise, too, Canton Schwyz will be well represented on SWISS’s intercontinental flights over the next three months. SWISS First and Business travellers will be offered wines from the cellars of the canton’s famed Einsiedeln Abbey, which obtains its grapes from the slopes of the Leutschen estate above Lake Zurich and presses them in its own winery.

Daniel Jann and his wife Paula have been running the renowned Landgasthof Adler in Ried-Muotathal since 1995. The winner of numerous culinary distinctions, Jann describes his involvement in the ‘SWISS Taste of Switzerland’ programme as “a great honour”. The airline, too, is delighted to be collaborating with one of the finest restaurants in Central Switzerland: GaultMillau gives the Adler 16 points, and the Guide Michelin has awarded it a ‘Bib Gourmand’, its own seal of approval for outstanding value for money.

Daniel Jann and his Landgasthof Adler in Ried-Muotathal are the 25th stop on SWISS’s current tour around the country under its ‘SWISS Taste of Switzerland’ culinary concept. The programme was launched in 2002 and has already earned the inflight catering industry’s Mercury Award for its innovative approach. From today onwards, the award-winning concept will also be complemented by vegetarian delights from the House of Hiltl.