SWISS welcomes Canton Neuchâtel specialities aboard


SWISS First and SWISS Business travellers on long-haul services from Switzerland will be enjoying culinary delights from Canton Neuchâtel for the next three months. In collaboration with the Hotel Beau-Rivage in the city of Neuchâtel and various local producers, SWISS will be serving its premium inflight guests a selection of regional food specialities. And Business Class customers on selected inbound European services will be offered an intriguing insight into one of the region’s best-known traditions.

From today until early December, SWISS will be offering its long-haul First and Business Class guests travelling from Switzerland a selection of culinary specialities from Canton Neuchâtel in the northwest of the country. The creations by Eric Mazéas, the 15-GaultMillau-point chef de cuisine at the five-star Hotel Beau-Rivage in Neuchâtel, mark the latest chapter in SWISS’s award-winning “SWISS Taste of Switzerland” inflight foodservice programme. In devising his new meals exclusively for SWISS, Mazéas has deftly combined the culinary heritage of the Neuchâtel region with international influences and his own Brittany roots.

For SWISS First customers, Eric Mazéas’s creations feature a starter of sea bass tartare with beetroot gelée and chutney, followed by a main course of venison medallion with cranberry jus and a dessert of absinthe parfait with hazelnut crumble. SWISS Business travellers, meanwhile, can look forward to a salmon rillette with sour cream mousse, followed by venison ragout and rounded off with a white chocolate mousse with pear compote.

All the meals are accompanied by select local cheeses and wines from the “Three Lakes Region”, which is one of Switzerland’s most important winegrowing areas. The First Class cheeses include Britchon and Chaux d’Abel, while Maréchal and Bleuchâtel will be offered to Business Class guests. The wines include a 2011 Chardonnay Barrique and a 2010 Neuchâtel Rouge from Auvernier in First Class, and a 2012 Domaine de Chauvigny Bevaix and a Pinot Noir Neuchâtel (also from Auvernier) in SWISS Business.

Complementing its long-haul “SWISS Taste of Switzerland” concept, SWISS also offers its “SWISS Traditions” food feature to Business Class travellers on selected flights to Switzerland within its European network. The programme here draws its inspiration from various Swiss customs; and this autumn’s “SWISS Traditions” feature will focus on Neuchâtel’s “Winzerfest” festival. The growing of vines on the slopes around Neuchâtel dates back as far as the 10th Century; and the key importance of wine to the region is marked every year at the end of September by this colourful celebration.

In honour of the event, from 18 September to 1 October SWISS will be offering traditional regional dishes to Business Class travellers on selected inbound European services, such as veal ragout Neuchâtel-style on longer routes or roast beef with mushrooms and a pumpkin-and-mushroom terrine on shorter flights, along with a dessert of a wine sabayon “vintner-style”. The regional delights also extend to the wines, in the form of an award-winning 2012 Neuchâtel Blanc AOC.