Swiss International Air Lines Ltd.
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SWISS will be welcoming Canton Zug aboard its flights this spring. Stefan Meier, chef de cuisine at the “Rathauskeller” in the town of Zug, has created a number of exclusive Central Swiss specialities for First and Business Class guests in the latest instalment of the airline’s “SWISS Taste of Switzerland” inflight culinary programme.
From 2 March to the beginning of June, SWISS’s First and Business Class guests on intercontinental services from Switzerland, selected inbound flights and longer European routes will be enjoying authentic creations from Canton Zug in Central Switzerland. The dishes are the work of 16 GaultMillau-point chef Stefan Meier, who has been heading the kitchen of the “Rathauskeller” in Zug’s old town for the past 28 years.
Stefan Meier’s creations have long been hallmarked by his use of particularly aromatic products obtained fresh from the local markets, such as freshly-caught Lake Zug fish. In line with this tradition, Meier has concocted dishes for SWISS that include a pike and prawn terrine on a lemongrass sauce for the airline’s First Class customers and pan-fried pike-perch fillets in a wild garlic sauce for its Business Class guests.
The cherry is a further calling card of the Zug region’s cuisine. And it, too, will be well represented in SWISS’s spring menus, in the form of original Zuger Kirschtorte (cherry cake) and the canton’s famed kirsch liqueur. The range of regional inflight fare will also extend to cheeses from local farms and dairies such as Zuger Weinkäse and Hünenberger Camembert.
Under its “SWISS Taste of Switzerland” culinary concept, which was launched in 2002, SWISS teams up with a leading chef from a different Swiss canton every three months to present the region’s gastronomy aboard its flights. By working with the restaurant, the local food producers and the regional tourist boards involved, SWISS aims to help familiarise its inflight guests with its home country of Switzerland in all its geographical, cultural, linguistic and culinary variety.