Swiss International Air Lines (Swiss) will be offering its first and business class guests on long-haul services from Switzerland new food creations from Canton Fribourg from 2 December until the end of May 2021, in the latest chapter of its “Swiss Taste of Switzerland” inflight culinary programme.

    Zote Foams

    The meals have been concocted by Alexandra Müller, head chef at the Romantik Hôtel L’Etoile in Charmey, with inspiration from modern French cuisine and a particular emphasis on local regional specialities.

    For Swiss’s first class customers Alexandra Müller (pictured above) has created a selection of starters and main courses that include leek with egg yolk cream and truffle vinaigrette followed by venison with a Cuchaule crust and Botzi pear, a well-known Canton Fribourg delicacy (pictured below).

    For dessert Swiss’ travellers can choose from a white and dark chocolate Toblerone mousse with Breton biscuit crumble or meringues from local bakery Angélo Rime with double cream and a Mirabelle plum compote. Swiss will also be offering its first class guests further popular specialities from the Fribourg region in the form of saucisson du Vully and moitié-moitié fondue.

     

    Swiss’ long-haul business class travellers from Switzerland can look forward to a starter of beef entrecôte tataki with a beetroot-pear salad and Gruyère blue cheese. Alexandra Müller’s main-course creation here is a braised beef brisket with demi-glace and sweet potato purée.

    For her Swiss business dessert Müller has twinned a yuzu lemon meringue pie with Canton Fribourg’s famous Gruyère double cream.

    The new meal creations are rounded off with some speciality regional cheeses from Swiss’ new guest canton. Both Swiss First and Swiss Business travellers can sample such delights as a 15-month-matured Gruyère Vieux AOP, a Vacherin Fribourgeois Vieux AOP or a Bleu de la Gruyère, all produced by small local cheesemakers.

    Swiss’ “Swiss Taste of Switzerland” concept, which has been running since 2002, invites a different Swiss-based chef every three months to help showcase Switzerland’s culinary variety by devising locally-inspired inflight meal creations.

    In a first for the programme, Alexandra Müller’s Canton Fribourg concoctions will be featured on board for a six-month period, until the end of May 2021.