From 6 March to 4 June, SWISS travellers will be able to enjoy culinary creations from Canton Zurich aloft. In the latest chapter in the airline’s well-known ‘SWISS Taste of Switzerland’ inflight culinary programme, Stefan Heilemann, executive chef of the Ecco Zurich restaurant, has concocted a number of dishes exclusively for SWISS premium customers.
For the next three months, First and Business Class guests aboard Swiss International Air Lines (SWISS) long-haul services from Switzerland will be able to sample the highly varied cuisine of Stefan Heilemann, executive chef of the five-star Atlantis by Giardino Hotel’s Ecco Zurich restaurant. Heilemann and his team put a firm accent on product quality. “Whether it’s our fruit, our vegetables, our fish or our meat, we always strive to source the very finest ingredients,” the top chef explains. “And we place a particular emphasis on regional and sustainable produce, too.” Soon after it opened, Ecco Zurich was promptly awarded two Michelin stars and 17 GaultMillau points, continuing the success of the Ecco Ascona and Ecco St. Moritz establishments and their founder Rolf Fliegauf.
SWISS has been running its award-winning ‘SWISS Taste of Switzerland’ inflight food and beverage programme since 2002. The concept provides a creative platform for a new top chef from a selected Swiss canton every three months, to showcase Switzerland’s culinary variety to SWISS premium travellers.
Confit monkfish or bison tenderloin for SWISS First
In the latest ‘SWISS Taste of Switzerland’ chapter for spring 2019, First Class travellers will enjoy such delights as a marinated snow crab salad with dill, watercress and cucumber, followed by a main course of bison tenderloin with hazelnut crumble, port wine jus, mashed potato and carrots or a confit monkfish with tomato and escabeche sauce, potato gnocchi and fennel ragout. An exquisite dessert of yoghurt mousse with pistachio and Felchlin white chocolate ganache, raspberry sorbet and shortbread rounds off the selection. Further Zurich touches are provided in SWISS First by the cult Wiedikerli sausages from Keller butchers and the legendary Luxemburgerli from the Sprüngli confectionery house.
Saddle of veal or Luma beef patties in SWISS Business
Stefan Heilemann’s Business Class starter has a distinctly Asian touch: Hiramasa kingfish with seaweed and radish salad, guacamole, calamansi and soy vinaigrette. For a main course he offers a saddle of veal with braised onion sauce, mascarpone polenta, broccolini and pearl onions or fine Luma (of Schaffhausen) beef patties with red wine and balsamic jus, potato gratin and kohlrabi. His SWISS Business selection is completed with a Felchlin chocolate mousse slice with passion fruit and tonka bean.
Zurich cheeses and wines
The cheese and wine selection for outbound long-haul SWISS First and SWISS Business travellers will also have a distinctly Canton Zurich touch for the next three months. The menus in both cabins will be supplemented by a range of regional cheeses that include a selection from the Sternenberg cheese dairy. SWISS First travellers will be offered a choice of top wines that include a Pinot Gris white by Erich Meier of Uetikon and a Pinot Noir Barrique red from the Zweifel winery in Zurich’s Höngg district. Zweifel also provides a white wine for SWISS Business, a Riesling-Silvaner Zurich AOC, while the SWISS Business reds will include an Hors-Série Pinot Noir by the Zur Metzg winery in the ‘Wineland’ of Canton Zurich.
Cocktails fresh from the bottle
In a further innovation, SWISS will also be offering its Business Class travellers a range of cocktails on board, in collaboration with Zurich start-up Mikks. Mikks’s cocktail mixers are all hand-made, and can be excellently combined with spirits, champagne or mineral water. “We are delighted to add this further appealing option to our extensive drinks selection,” says Jan Trachsel, SWISS’s Inflight Product Manager.