Swiss International Air Lines
Phone: +41 848 773 773
Fax: +41 44 564 21 27
31 August 2010
SWISS First and SWISS Business travellers will be enjoying the Mediterranean creations of Edgard Bovier, chef de cuisine at the Hotel Lausanne Palace & Spa, for the next three months. The collaboration with the Lausanne Palace in Canton Vaud is the 30th chapter in the airline’s “SWISS Taste of Switzerland” inflight foodservice concept, which takes its customers on a culinary journeyof discovery through Switzerland’s various regions. The hotel’s own Table d’Edgard Restaurant boasts one Michelin star and no fewer than 17 (out ofa maximum of 20) GaultMillau points.
From 1 September to 30 November, SWISS First and SWISS Business passengers will be enjoying the Mediterranean creations of Edgard Bovier on intercontinental flights from Switzerland. The new culinary delights will also be offered on selected inbound intercontinental services and longer European flights.
First Class customers can look forward to offerings such as a fillet of veal with citrus crust, served with gnocchi alla romana, chicken breast with Mediterranean filling served with gratin dauphinois or a courgette flower filled with pike-perch mousse. The desserts include “Matterhorn” chocolate mousse with meringue and double cream or a warm pear tarte tatin with Bourbon vanilla ice cream. Business Class travellers can choose between a beef pot-roast with preserved oranges, chicken breast with artichoke and pea lasagne verdi or pan-fried cod with red curry and coconut sauce. For dessert, SWISS Business guests can look forward toa Limoncello crème with Italian biscotti.
With over 1 800 hours of sunshine a year, Canton Vaud is an excellent winegrowing region. SWISS Business travellers will be offered such selected local delights as a La Colombe Féchy AOC La Côte white or a Mont-sur-Rolle AOC La Côte red, while First Class guests can enjoy a Clos des Moines Grand Cru, Dézaley AOC Lavaux, Ville de Lausanne white or a Château Maison Blanche Rouge, Grand Cru Yvorne AOC Chablais Gamay/Pinot Noir red.
Edgard Bovier, who is originally from Canton Valais, was chef de cuisine at the Hotel Ermitage in Küsnacht near Zurich from 1990 to 2004. The Guide Michelin awarded him a star for his talents and skills in 1994. In 2004 he moved to become chef de cuisine at the Lausanne Palace & Spa. “I find the inspiration for my recipe creations in seasonal produce that I discover at the market, in the fields and vegetable gardens of the south, during my travels along the Italian Riviera and in Nice, and in the scents and smells of sun-blessed Provence,” he explains.
“I like products with particularly strong aromas; and I see retaining each ingredient’s original taste as my greatest mission of all. My cuisine is essentially based on the quality of these products, and on the respect I feel for them.”
Under its “SWISS Taste of Switzerland” concept, which was launched in 2002, SWISS works with different leading Swiss chefs every three months whose creations include dishes that reflect the particular character and specialities of their home canton. The programme earned the inflight catering industry’s Mercury Award in 2003 for its innovative approach.
The collaboration with the Lausanne Palace & Spa and its Table d’Edgard Restaurant is the 30th stop on this “Swiss Culinary Tour”. Located in the heart of the city which is also home to the International Olympic Committee, the hotel enjoys spectacular views of Lake Geneva and the Alps beyond. With its historical elegance, the Lausanne Palace offers a perfect blend of luxury and comfort, and also boasts an extensive wellness and beauty centre.