SWISS and the IGNIV at the Grand Resort Bad Ragaz in Canton st. Gallen has collaborated to present a new inflight menu created by Swiss top chef Silvio Germann. For the next three months, travellers in Business and First class on SWISS long-haul flights from Switzerland will be able to enjoy the culinary delights and local regional specialities. Silvio Germann was named 2019’s Chef of the Year this year and has already earned 17 Gault&Millau points and a Michelin star. His cuisine is sophisticatedly young and fresh, as is reflected in the range of dishes that he has created for SWISS.
Guests travelling in SWISS first class will have the chance to enjoy a three-course meal created by Silvio Germann, including a truffle mousse with egg, leek salad and Belper Knolle cheese to start. Followed by the choice of game sausage, sauteed black cod fillet, and beef tenderloin. The dessert of a tart with sea buckthorn jelly and sour cream finishes off the meal.
The Business Class menu includes a starter of Balik salmon sashimi with dill cream and smoked fish mousse. They will also have the choice to choose from main course dishes including sauteed cod fillet, and a veal ragout. For dessert in business class Silvio Germann created a chocolate slice with plum mousse and brioche cream.
As an extra touch of luxury, all of the meals can be accompanied by local cheeses and wines. The Business and First Class cheese selection includes a Goat Reblochon and an award-winning Jersey Blue from master cheesemaker Willi Schmid of Lichtensteig. The First Class wines include a 2018 Schloss Weinfelden cuvée white and a 2017 Pinot Noir red from the Burkhart winery that has been specially produced for SWISS; and the Business Class wine menu features a 2017 Sélection red from the Schmid Wetli estate and a 2018 Gropp white from the Rutishauser winery.