Swiss International Air Lines (SWISS) has again raised the bar for its inflight dining experience. Long-haul First and Business-Class passengers can now expect exquisite culinary masterpieces from Geneva’s prestigious Woodward Hotel. This luxurious offer is a part of the airline’s ‘SWISS Taste of Switzerland’ program, which showcases Switzerland’s diverse culinary landscape.
A Taste of Five-Star Luxury at 30,000 Feet
In a strategic partnership with Geneva’s latest five-star establishment, The Woodward, SWISS brings the culinary prowess of Olivier Jean onboard. Jean is the executive chef of the renowned L’Atelier Robuchon restaurant at The Woodward. The chef seamlessly marries French haute cuisine with Asian nuances and traditional local offerings. Importantly, his culinary genius earned the restaurant a coveted Michelin star and 15 GaultMillau points.
Celebrating the Best of Canton Geneva’s Cuisine
Under the meticulous guidance of Chef Olivier Jean, Business Class passengers will enjoy delightful dishes. The menu includes poached char with a hint of lemongrass sauce. This pairs with sesame sushi rice, sugar snap peas, and a touch of roasted squash. Meanwhile, the First Class has a treat awaiting in the form of miso-marinated pike-perch. This is harmoniously accompanied by port wine sauce, baked polenta, shallot confit, and crispy pak choi.
SWISS Fine Dining in Premium Economy
It’s not just the First and Business Class passengers who are in for a treat. SWISS Premium Economy travelers, too, can delve into a hearty three-course meal. Signature dishes like the Geneva-style chicken, traditional spätzli, and fresh green beans will tantalize taste buds.
Premium Cabin Menus – SWISS
First Class SWISS In-Flight Menu
Business Class SWISS In-Flight Menu
Premium Economy SWISS In-Flight Menu
SWISS’s Legacy of Culinary Excellence
For over two decades, SWISS has celebrated the essence of Switzerland through its ‘Taste of Switzerland’ initiative. Since its inception in December 2002, the airline has embarked on a mission to present its passengers with the multifaceted culinary delights of its homeland. Every quarter, the airline invites a new Michelin-starred chef from a different Swiss canton to curate a gourmet menu. The emphasis is always on local and seasonal ingredients. As a mark of its success, this initiative has featured 81 guest chefs, covering all of Switzerland’s 26 cantons.
Julia Hillenbrand, SWISS’s Head of Brand Experience, expressed excitement over introducing Chef Olivier Jean to the program. “We are delighted to offer our inflight guests the sophisticated creations of L’Atelier Robuchon at the five-star The Woodward hotel. 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.”
As the ‘Airline of Switzerland,’ SWISS continues to honor and showcase the richness of its heritage. By including the ‘Romandie’ region, the culinary journey becomes all the more delightful.
In conclusion, the next time you find yourself aboard a SWISS flight, prepare for an unparalleled dining experience. The airline will transport you to the very heart of Switzerland, one dish at a time.