The meals are also accompanied by wines and cheeses from the region concerned.
SWISS is now offering culinary delights from Canton Geneva to its First and Business Class guests on its long-haul services from Switzerland. The new meals, which form the latest chapter in the company’s ‘SWISS Taste of Switzerland’ inflight foodservice programme, have been created by Olivier Jean, the executive chef at the luxury The Woodward hotel. SWISS’s Premium Economy Class travellers can also enjoy a three-course meal featuring specialities from the Geneva region.
Swiss International Air Lines (SWISS) will be serving culinary delights from the kitchens of The Woodward, Geneva’s newest five-star hotel, to First and Business Class guests on its long-haul services from Switzerland for the next three months. The select and original creations are the work of Olivier Jean, the hotel’s executive chef, and have been inspired by the meals he concocts for its L’Atelier Robuchon restaurant, in which he subtly blends French haute cuisine with Asian influences and local specialities. The restaurant is already the proud holder of a Michelin star and 15 GaultMillau points.
Fine dining from L’Atelier Robuchon
“We are delighted to offer our inflight guests the sophisticated creations of L’Atelier Robuchon at the five-star The Woodward hotel,” says SWISS’s Head of Brand Experience Julia Hillenbrand. “In Olivier Jean we have secured the services of one of the best culinary ambassadors of Canton Geneva. And as The Airline of Switzerland, we are particularly pleased to welcome the ‘Romandie’ back aboard.”
SWISS Business travellers can look forward to such fine delights as poached char with lemongrass sauce, sesame sushi rice, sugar snap peas and roasted squash. SWISS First guests will enjoy the likes of miso-marinated pike-perch with port wine sauce, baked polenta, shallot confit and pak choi.
SWISS Premium Economy customers on services from Switzerland can opt for a three-course meal featuring specialities from the Geneva region, such as a main course of Geneva-style chicken with spätzli and green beans.
Over 20 years of gourmet dining aloft
SWISS has been taking the First, Business and Premium Economy Class travellers on its long-haul services from Switzerland on a journey of culinary discovery through its home country’s various regions since December 2002. Every three months a new Michelin-starred and GaultMillau-point top chef is invited to create a varied selection of top-quality dishes from their ‘home’ canton, with a particular focus on regional and seasonal specialities. In its 20-year success story to date, ‘SWISS Taste of Switzerland’ has welcomed aboard 81 guest chefs representing every one of Switzerland’s 26 cantons.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.