Swiss International Air Lines Ltd.
Phone: +41 848 773 773
Fax: +41 44 564 21 27
28 August 2007
SWISS is now treating its customers to food specialities from Canton Vaud in Western Switzerland. The meals have been created by Didier Schneiter, the renowned executive Chef of the Beau-Rivage Palace in Lausanne, for the latest chapter in the airline’s “SWISS Taste of Switzerland” inflight catering programme. Schneiter’s creations will continue to be served to First and Business Class travellers on SWISS’s intercontinental flights until the end of November.
SWISS has long been offering its inflight guests a wide variety of exclusive meals devised by Switzerland’s leading chefs. With the latest delights from Didier Schneiter, the airline is now putting the culinary spotlight on Canton Vaud in Western Switzerland. As usual, the regional specialities will be offered to First and Business Class travellers on SWISS intercontinental services from Switzerland and on selected inbound flights. Business Class passengers on SWISS’s longer European routes will also enjoy these fine culinary creations.
As executive Chef at the Beau-Rivage Palace, Didier Schneiter heads a team of over 50 chefs. He is also responsible for the cuisine served in two restaurants: La Rotonde, the gourmet restaurant which has earned 15 Gault Millau points and was awarded a Michelin star, and the Café Beau-Rivage, a luxurious brasserie-style restaurant. And his culinary remit further extends to the P.S. Montreux, the venerable paddle steamer which plies the waters of nearby Lake Geneva. A passion for genuine tastes, a love of detail and a devotion to the freshest seasonal ingredients are the hallmarks of Schneiter’s creations, which delight discerning gourmets from all over the world.
For SWISS’s First Class cabin, Didier Schneiter offers a starter of a selection of hors d’oeuvres. The main course features such delights as lamb filet mignon with autumn vegetables in a cremolata sauce and sage gnocchi. And the traditional selection of Swiss cheeses is followed by choice desserts that include an apple tart tatin with bourbon vanilla ice cream, fresh blueberries and crème fraîche. For SWISS’s Business Class passengers, Schneiter’s offerings include fillet of beef with a shallot confit accompanied by romanesco, chanterelle mushrooms and roasted potatoes. All these exquisite meals are accompanied by top Swiss and foreign wines including Yvorne AOC Clos de la George, Château Pontet-Canet AC Pauillac and Dézaley AOC Clos des Moines from the Lausanne region.
Through 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 and local produce. 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.