Swiss International Air Lines AG
Phone: +41 848 773 773
Fax: +41 44 564 21 27
30 May 2012
SWISS will be offering its long-haul First and Business Class travellers light summer meals created by Alexander Kroll of Zurich’s Widder Hotel over the next three months. Kroll’s creations, which are introduced today, will be deftly accompanied by specialist cheeses and wines from the Canton Zurich region.
For the next three months, SWISS will be serving the culinary creations of Zurich’s renowned Widder Hotel to its First and Business Class customers on long-haul services from Switzerland. The new meals mark the latest chapter in the airline’s award-winning “SWISS Taste of Switzerland” inflight culinary programme, which highlights top chefs and specialities from the country’s various regions.
SWISS’s latest regional inflight fare has been devised by Alexander Kroll, chef de cuisine at Zurich’s Widder Hotel’s 15-GaultMillau-point restaurant, who is reputed for serving traditional Swiss dishes with intriguing Asian and Mediterranean accents. Kroll’s concoctions for SWISS aloft include chicken breast with lemon oil and parsley polenta for Business Class and monkfish medallions with gremolata for First Class guests. Travellers in both classes will also be offered the city’s best-known culinary speciality, “Zurich Geschnetzeltes”: sliced veal with mushroom cream sauce.
The dishes will be accompanied by a selection of cheeses and wines from the Canton Zurich region. The local cheeses include “Sennenflade” and “Bachtelstein”, while the regional wines on offer extend to a Schiterberger Himmelsleiterli AOC Pinot Noir, a Gamaret Prestige Barrique and a Pinot Gris from the shores of Lake Zurich.