SWISS is now offering its passengers on long-haul services from Switzerland a range of culinary specialities from the exclusive el paradiso Mountain Club and the Lej da Staz restaurant in the heart of the Engadine. The specially-created meals will be available in First and Business Class for a three-month period.
For the latest chapter in its award-winning “SWISS Taste of Switzerland” inflight foodservice programme, Swiss International Air Lines (SWISS) is spotlighting the cuisine of Canton Grisons in Southeast Switzerland from 4 December to the beginning of next March. The special meals for First and Business Class travellers on long-haul services from Switzerland have been created by Frank Schuster, chef de cuisine at the Lej da Staz restaurant and the el paradiso Mountain Club near St. Moritz. Together with his kitchen team, Frank Schuster conjures up seasonal dishes and classics ranging from the rustic to the exclusive, all coupled with sweet treats from the house patisserie.
“Meat Love” meatloaf in SWISS First
In keeping with the winter, SWISS’s First Class guests can choose from a selection of seasonal but also unusual el paradiso Mountain Club specialities. The legendary and exclusive el paradiso Mountain Club stands above St. Moritz at an elevation of 2,181 metres, and is run by hosts Anja and Hans Jörg Zingg. For starters Frank Schuster has concocted such delights as an allegra-poke bowl with barley and salmon trout and a fig mustard dressing. His main courses include the speciality of the house: the legendary “Meat Love” meatloaf with morel sauce. And a mini version of the equally reputed el paradiso millefeuille – layered puff pastry cake with crème pâtissière – rounds off the First Class offering.
Braised beef in red wine sauce in SWISS Business
Long-haul Business Class travellers will enjoy delights from the Lej da Staz restaurant, which stands by idyllic Lake Staz near St. Moritz and is also in the skilled hands of Anja and Hans Jörg Zingg. The starters here include smoked char with barley salad; the main courses extend to braised beef in red wine sauce served with polenta with alpine cheese; and the desserts include a wintry sweet chestnut mascarpone mousse on a white chocolate and pear slice.
Regional cheeses and wines
To further acquaint its winter guests with Canton Grisons and its culinary variety, SWISS has accompanied its latest special meal offerings with local cheeses and wines. The First and Business Class cheese selection includes a Ftan organic mountain cheese and an Engadin Forte. The First Class wines include a 2018 Chardonnay white from the Davaz estate and a 2017 Trocla Nera Pinot Noir red from the Obrecht winery, while the Business Class wine list extends to a 2018 Pinot Noir Spätlese Barrique red from the Von Salis winery in Malans and a 2018 Riesling-Silvaner white from the Hermann estate.
Under its “SWISS Taste of Switzerland” inflight catering concept, SWISS highlights the culinary riches and variety of its home country by inviting a different top chef every three months to present local specialities from their region. Next up, in spring 2020, will be Canton Zug.