SWISS takes Canton Nidwalden cuisine aloft


The premium-class foodservice aboard SWISS’s long-haul flights will be highlighting the specialities and traditions of Canton Nidwalden in Central Switzerland from now to early September. This latest chapter in the carrier’s award-winning “SWISS Taste of Switzerland” inflight culinary programme will see First and Business Class travellers on intercontinental services treated to the creations of Thomas Amstutz from the Hotel Villa Honegg in Ennetbürgen. Customers flying SWISS Business within Europe in August will also enjoy special meals under the “SWISS Traditions” concept that draw their inspiration from the region’s traditional “Säumerfest” festival.

SWISS works constantly with Swiss-based producers and leading chefs from all over Switzerland to offer inflight cuisine on its services that incorporates the very best Swiss produce and regional delights. The carrier’s award-winning “SWISS Taste of Switzerland” concept and its newer “SWISS Traditions” programme both bring regional Swiss specialities aboard.

For the latest chapter in the “SWISS Taste of Switzerland” programme, 14 GaultMillau-point chef Thomas Amstutz of Ennetbürgen in Canton Nidwalden is introducing SWISS’s long-haul First and Business Class guests to the culinary world of his home canton. As executive chef at the five-star-superior Hotel Villa Honegg in the heart of Switzerland, and with a keen emphasis on produce from local suppliers, Thomas Amstutz combines regional cuisine and specialities as deftly with international culinary classics as with traditional Lebanese fare. And his menu creations will now be offered to premium travellers on SWISS’s long-haul flights from Switzerland for the next three months.

SWISS First customers can start their meal with such delights as air-dried Nidwalden meat specialities before moving on to a main course of beef tenderloin medallion with ofetori, Nidwalden-style mashed potato with veal bacon and cheese. The First Class offering is further complemented by traditionally-produced regional cheeses and a selection of wines that include a Pinot Noir and a Müller-Thurgau from neighbouring Canton Lucerne.

Long-haul SWISS Business customers travelling from Switzerland can look forward to an Amstutz-created starter of lemongrass-marinated king prawns with pea mousse and a cucumber-and-dill glaze. And for the main course Thomas Amstutz offers a traditional Nidwalden Angus beef meatloaf served with red wine jus and mashed potato. Here, too, the regional dishes are accompanied by typical local cheeses, while the wine selection extends to a fine RieslingxSylvaner white and a Pinot Noir from Canton Zurich.

From 7 August onwards Canton Nidwalden and its cuisine will also be featuring in the SWISS Business cabins of selected Switzerland-bound European flights. For the following two weeks SWISS will be marking the local “Säumerfest” festival, which pays due tribute to the animal-train drivers who used to traverse the Alps. In honour of the occasion SWISS will be serving such regional specialities as hobelkäse (planed cheese) stuffed with Sbrinz mousse on a celery salad and fruit bread, while the hot food on offer will include säumer macaroni with alpine cheese and breast of chicken with vegetables and Nidwalden corn-and-apple-based ofetori. The selection will be rounded off with a Central Swiss cherry compote with bourbon-vanilla cream.