Swiss International Air Lines
Phone: +41 848 773 773
Fax: +41 44 564 21 27
30 November 2010
The Engadine comes aboard SWISS this winter in the latest chapter of the airline’s “SWISS Taste of Switzerland” inflight culinary programme. From the beginning of December to the end of February, SWISS’s First and Business Class guests will enjoy the exclusive creations of Mattias Roock, chef de cuisine at the Kempinski St. Moritz, in the course of their flight.
From tomorrow (1 December) onwards, First and Business Class travellers aboard SWISS’s intercontinental services from Switzerland and selected European flights will enjoy carefully-created delicacies by Mattias Roock, chef de cuisine at the Kempinski Grand Hotel des Bains in St. Moritz, Canton Grisons. With his famously varied cuisine, which ranges from Mediterranean gourmet delights to alpine tapas and hearty regional Swiss fare, Roock has created an attractive range of dishes to be served on SWISS aloft.
The starters on offer in Business Class include smoked duck breast with a pear-and-celery salad, balsamic jelly and pine nuts, while First Class guests will enjoy a selection of appetisers such as a crayfish cocktail with asparagus tips and triangle of mountain lamb with ratatouille. The new SWISS First menu also includes supreme of poussin with walnut pesto, a potato-and-kohlrabi ragout and baby carrots, and a Grisons mountain honey parfait on pistachio cake with blueberry compote for dessert.
The SWISS Taste of Switzerland concept, which has been running since 2002, celebrates not only the country’s culinary diversity but also its regional products such as cheese and wine. Mattias Roock’s creations will be served with typical Grisons wines such as a Riesling x Silvaner from the Davaz estate in Fläsch or a Pinot Noir by Manfred Meier of Zizers, while the canton’s cheeses on offer include one from the Splügen area and the “Andeer Dream”.