SWISS Taste of Switzerland SWISS Senses special edition with Lorenzo Albrici
SWISS Taste of Switzerland: SWISS Senses Special
From September 2025 to February 2026, guests in SWISS Business and SWISS First can enjoy culinary creations from four star chefs and locations, representing the four language regions of Switzerland: Tanja Grandits, Olivier Jean, Lorenzo Albrici, and the renowned alpine resort Badrutt's Palace Hotel. Dedicated dishes in SWISS Premium Economy are also inspired by the chefs' cuisines.
Throughout this SWISS Senses special edition, we take a closer look at the stories behind. Find Italian tradition combined with French finesse at Lorenzo Albrici’s Locanda Orico, discover the iconic Badrutt’s Palace Hotel nestled in the luxury Alpine Resort St. Moritz, get inspired by the passion of Executive Chef Olivier Jean, whose kitchen is shaped by the seasonal ingredients and the beautiful landscape surrounding Lake Geneva, or follow us all the way to Basel, with "Switzerland's best female chef" Tanja Grandits, whose monochromic cuisine has become a hallmark of Swiss gastronomy.
Lorenzo Albrici, Locanda Orico, Bellinzona
Lorenzo Albrici has been a passionate cook since childhood, inspired by his grandparents’ hotel. After completing his chef’s apprenticeship and gaining valuable experience in top kitchens in Switzerland and abroad – including time in Frédy Girardet’s legendary cooking brigade – he returned to his roots. In 1998, he opened the Locanda Orico in Bellinzona, the city of his birth.
With 16 Gault Millau points and a Michelin star, Albrici has fulfilled his lifelong dream of running his own restaurant. At Locanda Orico, he showcases a cuisine that reflects his philosophy: regional, seasonal, refined and full of lightness.
His creations blend Mediterranean elegance with precision and passion, always bringing out the essence of each ingredient. Today, Albrici is not only a celebrated chef but also a proud ambassador of Ticino’s culinary heritage.
Chef's recipe
Saffron risotto
A good saffron risotto relies on plenty of butter and a beautifully creamy texture – just like my Nonna used to make. Delicious on its own, it can also be perfectly complemented with classics such as ossobuco or brasato, or with delicate slices of prosciutto crudo.
Ingredients
600 g carnaroli rice, 20 g seed oil, 50 g finely chopped shallots, 200 g butter, 1,5 dl white wine, 80 g grated Sbrinz, 2,2 l vegetable broth, 0,3 g saffron
Preparation:
1. Gently heat the seed oil in a saucepan over low heat.
2. Add butter and allow it to melt slowly.
3. Add the finely chopped shallot and sauté gently until soft and translucent.
4. Stir in the rice and toast it briefly, coating each grain in the butter.
5. Deglaze with the white wine and let it reduce, stirring constantly.
6. Add the saffron and mix well.
7. Gradually add the warm broth, a ladle at a time, stirring continuously and allowing it to be absorbed before adding more.
8. After around 15 minutes, when the risotto is almost cooked and still slightly al dente (depending on preference), stir in the remaining butter to create a creamy texture.
9. Remove from the heat and let the risotto rest for 1 minute.
10. Add the Sbrinz cheese, stir gently, and adjust the consistency if needed.
11. Serve immediately, ensuring a creamy, smooth, and flowing consistency.
SWISS Taste of Switzerland SWISS Senses special edition with the Badrutt's Palace Hotel
Badrutt’s Palace Hotel, St. Moritz
For nearly 130 years, the legendary fivestar Badrutt’s Palace Hotel has shaped the skyline of St. Moritz. Nestled in the high Alpine valley of the Engadin in Switzerland’s canton of Grisons and perched majestically above the lake, this iconic landmark is a symbol of luxury heritage, world-class service and timeless elegance.
Its local connection is so strong that people say: "St. Moritz is Badrutt’s Palace – and Badrutt’s Palace is St. Moritz." The hotel has cult status – and not just as a postcard motif. Whether in the warmth of summer or the sparkle of winter, guests enjoy unforgettable experiences amid breathtaking Alpine backdrops: from world-class skiing to serene wellness offerings.
In the kitchen, refined excellence meets tradition, and regional specialties meet exquisitely crafted dishes from around the world. Badrutt’s Palace is the first hotel in Switzerland to be included in the World’s 50 Best Hotels list.
Chef's recipe
Jatinder Kumars Butter Chicken
Ingredients
500 g chicken thighs, 140 g yogurt, 16 g green cardamom powder, 30 g Deggi Mirch powder (red chili powder), 1 pinch of salt, 16 g Kasuri Methi (dried fenugreek leaves), 20 g Garam Masala, 32 g garlic, 32 g ginger paste, 160 g cashew nuts, 600 g fresh tomatoes, 100 g corn oil, 140 g butter, 4 L water, 100 g cream , 60 g sugar
Preparation:
1. Marinate the chicken thighs with yogurt, half the ginger paste, half the garlic paste, half the Deggi Mirch, salt, and Garam Masala. Cover and refrigerate for 2 hours. Spread the marinated chicken on a baking sheet and roast in a preheated oven at 260°C for about 10 minutes, until lightly charred.
2. Wash and roughly chop the tomatoes. Place them in a pot with the cashews, and remaining ginger paste and garlic paste. Cook gently for about 20 minutes, until soft. Blend until smooth, then strain through a fine sieve. Return the strained mixture to the pot, add water, butter, cardamom powder, sugar, and cream, and bring to a gentle boil. Simmer until the sauce thickens and becomes velvet.
3. In a separate pot, heat the corn oil and briefly stir in the remaining Deggi Mirch powder. Add this spiced oil to the tomato sauce and mix well.
4. Add the cooked chicken thighs and Kasuri Methi (dried fenugreek leaves) to the sauce. Gently heat through until the chicken is warmed and well coated.
5. Serve hot with fragrant basmati rice.
SWISS Taste of Switzerland SWISS Senses special edition with Olivier Jean
Olivier Jean, L’Atelier Robuchon, Geneva
After cooking in eleven countries, Olivier Jean has found his culinary home in the Swiss Romandie. His journey began under the mentorship of Alain Ducasse at the legendary Le Louis XV in Monte Carlo, followed over a decade with the Joël Robuchon group. At just 27, he became the youngest Executive Chef in the group’s history.
Now part of The Bastion Collection, he leads the culinary program at The Woodward, Auberge Resorts Collection – which includes L’Atelier Robuchon – bringing Geneva’s only two Michelin stars to the city’s first all-suite hotel, distinguished with three Michelin keys.
For Olivier Jean, cooking is a marathon – requiring discipline and dedication. Inspired by seasonal ingredients and the surrounding mountains, his cuisine is designed to evoke both taste and emotion. In the refined setting of The Woodward, with sweeping views of Lake Geneva and Mont Blanc, he creates elevated experiences where precision meets passion.
Chef's recipe
Char fillet with lemon grass cream and sushi rice
Ingredients
Char fillet: 400 g Arctic char, 0.5 pcs butternut, 100 g snow peas
Lemongrass cream: 150 g lemongrass bulbs, 30 g minced shallots, 70 g dry white wine, 200 g single cream, 30 g fresh butter, 50 g yellow lemon, 1 pcs kaffir lime leaf, 50 g lemongrass oil
Vegetable garnish: 50 g lemongrass oil
Sushi rice garnish: 450 g sushi rice, 600 g water, 90 g rice vinegar, salt, sugar, black sesame, 50 g coriander leaves, 500 g spinach
Preparation
1. Poach the char fillet in lemongrass oil. Wrap the butternut squash in aluminium foil and bake in the oven at 150 °C for about 45 minutes until tender. Then cut into cubes. Blanch the sugar snap peas briefly.
2. For the lemongrass cream, sauté the shallots in fresh butter for about 3 minutes without allowing them to color. Add the finely sliced lemongrass stalks and continue to cook gently for another 15 minutes.
3. Deglaze with white wine and reduce by half. Add the liquid cream and let simmer lightly for 15 minutes.
4. Add the kaffir lime leaves and let infuse for another 15 minutes. Strain the sauce through a fine sieve and refine with fresh butter and lemon juice just before serving.
5. For the sushi rice, rinse the rice three times. Place the rice and water (without any seasoning) in a large pot (Ø 28.5 cm).
6. Simmer gently for 2 minutes with the lid closed, then continue cooking for 10 minutes at 200 °C with the lid on. Remove from the heat, cover with foil, and let rest for another 10 minutes. Spread the rice onto a large baking tray, loosen with a fork, and drizzle lightly with rice vinegar.
7. Press the rice into round sushi moulds, cover with foil, steam briefly to warm, then cut diagonally in half. Roll in black sesame seeds.
8. Blanch the spinach sprouts and coriander leaves for 6 minutes, then blend, season to taste, and serve with the remaining components.
SWISS Taste of Switzerland SWISS Senses special with Tanja Grandits
Tanja Grandits, Restaurant Stucki, Basel
When the apples ripened in the orchards of the Swabian Alb, Tanja Grandits would stand at the stove with her grandmother, cooking pancakes with applesauce – humble dishes that offered a deep sense of comfort. These early moments in the kitchen left a lasting impression.
After a brief detour into chemistry, she realized her true passion lay elsewhere: in cooking. At 23, she began her culinary training, which proved to be a wise decision. Today, she is celebrated as "Switzerland’s best female chef" and has run Restaurant Stucki in Basel, her favorite place in the whole world, for the past 17 years.
Her inspiration doesn’t come from art or far-flung travels, but from everyday life – from high-quality ingredients, her team and her guests. Grandits cooks with dedication, without the need for grand gestures. Each of her dishes is monochromatic in color, allowing guests to focus entirely on the flavors.
Chef's recipe
Apple ginger cake
At Tanja Grandits’ home, no cake is baked more often than apple cake – preferably with plenty of fruit, little dough, and a hint of ginger for a subtle, warming note. It's often served while still warm – and disappears almost as quickly as it was baked.
Ingredients
Crumble: 40 g ground almonds, 40 g grated coconut, 3 tbsp brown sugar, 40 g cold butter, diced
Cake: 1 untreated lemon, 900 g tart apples, 100 g softened butter, 150 g brown sugar, 1 vanilla pod with seeds scraped out, 2 tbsp freshly grated ginger, ½ tsp ground cinnamon, 3 eggs, 200 g flour, 1 tsp baking powder
Preparation
1. For the crumble, mix all the ingredients together with your hands until crumbly, making sure the mixture doesn’t get warm. Place in the refrigerator to chill.
2. For the cake, finely grate the lemon zest and squeeze out the juice.
3. Peel and core the apples, then cut them into approx. 1.5 x 1.5 cm cubes. Toss the apple cubes with the lemon juice to prevent browning.
4. In a mixing bowl, beat the softened butter with the sugar, vanilla bean seeds, ginger, cinnamon and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition, until the mixture is smooth.
5. In a separate bowl, combine the flour and baking powder, then gently fold into the batter.
6. Fold in the marinated apple cubes using a spatula.
7. Line a 28–30 cm springform pan with parchment paper and pour the batter into the pan. Sprinkle the chilled streusel evenly over the top. Bake in a preheated oven at 175°C for 40–45 minutes.
Text: Julián García, Jeannine Kanwischer, Dario Mastrogiovanni, Sara Thenen, Jenny Messikommer
Images: Tobias Kubli, McQueen Films
Published on: 3 November 2025
Updated on: 19 January 2026
