class="post-template-default single single-post postid-417 single-format-standard">

Swiss Delights

gulfconnoisseur April 25, 2012 0

The innovative ‘SWISS Taste of Switzerland’ on-board foodservice programme has earned the airline accolades from the travel industry and popularity among discerning travellers. Their collaboration with the Lausanne Palace & Spa and its Table d’Edgard Restaurant is the 30th stop on this ‘Swiss Culinary Tour’

Flying SWISS these days is not just about travelling but also opportunities to savour the various regional cuisines of Switzerland as a part of the ‘SWISS Taste of Switzerland’ foodservice concept. This season, SWISS First and SWISS Business travellers can sample a selection of the Mediterranean creations of Edgard Bovier, Chef de Cuisine at the Hotel Lausanne Palace & Spa in Canton Vaud.
Under its ‘SWISS Taste of Switzerland’ programme, launched in 2002, the airline works with different leading Swiss chefs every three months, to serve on-board dishes that reflect the unique character and specialities of the home canton of each of the chefs.
The collaboration with the Lausanne Palace & Spa and its Table d’Edgard Restaurant is the 30th stop on this ‘Swiss Culinary Tour.’ Connoisseurs are aware that the Table d’Edgard Restaurant boasts one Michelin star rating and that the delicacies, which the illustrious Chef conjures up, have enabled the restaurant to notch up 17 out of a maximum of 20 points, awarded by Gault Millau, the influential French restaurant guide that rates quality of food.
In this edition of the programme that started in September, SWISS First and SWISS Business passengers will be able to enjoy, till 30th November, 2010, the creations of Edgard Bovier on intercontinental flights originating from Switzerland as well as selected inbound intercontinental services and the longer European flights.
First Class customers can look forward to offerings such as a fillet of veal with citrus crust, served with gnocchi alla romana; chicken breast with Mediterranean filling, served with gratin dauphinois; or a courgette flower filled with pike-perch mousse. Desserts include ‘Matterhorn,’ a chocolate mousse with meringue and double cream, or a warm pear tarte tatin with Bourbon vanilla ice cream.
Business Class travellers can choose between beef pot-roast with preserved oranges; chicken breast with artichoke and pea lasagne Verdi; or pan-fried cod with red curry and coconut sauce; with limoncello crème with biscotti for dessert.
Canton Vaud, the home of the restaurant, is situated in a region that is blessed with relatively plenty of seasonal sunshine and, therefore, has some excellent vineyards, boasting of some of the best grape-products and travellers can anticipate a choice of local delights.
The innovative ‘SWISS Taste of Switzerland’ programme that had earned the airline the In-flight Catering Industry’s Mercury Award in 2003, continues to create widespread interest amongst the more discerning travellers.
As always, this winter too, SWISS promises to offer great value for travellers from the Middle East to Europe, with seamless daily connections to 73 destinations in 39 countries from Dubai to Zurich, from where they can then embark on onward trips, whether for business or leisure. Checking in, for example, can be done swiftly at check-in kiosks located prominently at different points in the Zurich Airport or online via

', 'auto'); ga('send', 'pageview');