SWISS is updating its inflight menu in First and Business class in collaboration with the 16-GaultMillau-point WART restaurant in Hünenberg. The modern dishes have been created by the restaurant’s chef de cuisine Sebastian Rabe and will be served on board over the next 3 months. The WART restaurant in Hünenberg dates back to 1315 and has created a series of spring-themed dishes using seasonal ingredients.
SWISS First class guests will be offered a range of seasonal meals including a started of smoked trout mousse with roasted char jelly, red apple and cider vinegar pearls. This is followed by a choice of main between braised beef brisket with herb demi-glace or poached pikeperch with cold cucumber emulsion. The First Class menu is finished off with a Cherry-kirsch ice lolly with almond meringue crumble and cherry coulis.
While Business Class travellers can look forward to dishes like salmon trout terrine with yoghurt mousse and pumpernickel. Main course choices include sautéed beef fillet with wild garlic demi-glace or poached chicken breast with tomato and mushroom ragout sauce. And for dessert, a chocolate and spelt panna cotta with millet and apple crumble.
Passengers in both classes will also have the chance to enjoy a selection of regional cheese that include highlights from the Chäs-Hütte Rust in Walchwil, the Chäsladä Unterägeri and the Chäshuus in Steinhausen.