Treats for SWISS passengers from top Fribourg chef

26 August 2008

From tomorrow, SWISS will be treating its guests to delicacies from the canton of Fribourg: Pierre-André Ayer, chef at the award-winning Le Pérolles restaurant, has designed menus for First and Business Class passengers as part of the SWISS catering concept "SWISS Taste of Switzerland". The creations of the chef from Fribourg will be available on SWISS flights until the end of November.

SWISS offers its passengers a wide range of dishes from the most famous chefs in Switzerland. After making detours to Lake Lucerne and the Federal Capital, the culinary trip moves on to West Switzerland for the autumn. First and Business Class passengers will be able to enjoy selected delicacies created by Pierre-André Ayer on intercontinental flights out of Switzerland and selected return flights from tomorrow onwards. Business Class passengers on longer European flights from Switzerland will also be able to look forward to surprises from Fribourg.

Pierre-André Ayer is the chef and host of his own restaurant, Le Pérolles, in Fribourg. Ayer's cooking, which has been awarded 17 Gault Millau points and a Michelin star, is characterised by his extensive travels whilst also being based on the influences of traditional Fribourg cuisine.

In SWISS First, SWISS guests will be able to enjoy, for example, his pumpkin mousse with aubergine caviar and champignons duxelle as an amuse-bouche. They can follow this with whitefish tartar in a fennel boat, a potato-mascarpone terrine with truffles and, as a main course, roast fillet of venison with a quince and ginger jus, potato and leek galettes, a red cabbage timbale and chestnuts. After a selection of Swiss cheeses – including specialities from the canton of Fribourg – Pierre-André Ayer recommends a meringue with Gruyère double cream, "vin cuit" ice-cream and botsi pears as a sweet ending to the meal.

In SWISS Business, our guests will be offered starters including a pumpkin and goose liver terrine with cèps and carpaccio of venison entrecôte. For the main course, our guest chef recommends haunch of lamb à la Fribourg with potato purée, botsi pears and green beans. A white chocolate mousse with caramelised apples and quince jelly rounds off the culinary delights.

These menu selections also offer something special for wine lovers again. Apart from introducing the wine producing region of Vully at the lake of Murten, the Argentinean "Puro" from the vineyard of Swiss artist Dieter Meier will attract attention in Business Class. In First Class, our guests can particularly look forward to enjoying the multi-award-winning crown jewel of the Tuscan estate of Brancaia – Brancaia Il Blu. This autumn, SWISS is thus once again offering its guests a high-quality selection of wines, designed for enjoyment with the Fri-bourg delicacies from Le Pérolles.

"SWISS Taste of Switzerland" is a culinary concept introduced by SWISS in 2002 and winner of the Mercury Award. Le Pérolles in Fribourg is the 22nd stop on this culinary tour of Switzerland.