Published on : Wednesday, March 1, 2017
SWISS First and SWISS Business guests on long-haul flights from Switzerland in March, April and May will enjoy tasty delights from the Grand Hôtel du Lac in Vevey on the shores of beautiful Lake Geneva in the country’s Canton Vaud. Thomas Neeser, chef de cuisine at the hotel’s “Les Saisons” gastronomic restaurant and member of the Grandes Tables de Suisse, puts a strong accent on classic French cuisine, seasonal ingredients and local produce in his culinary creations, which have already earned him a Michelin star and 16 GaultMillau points.
SWISS First customers will enjoy such delights as a smoked fera trout mousse with crayfish cocktail, followed by a veal fillet with shallot crust and black bean sauce. And for dessert Thomas Neeser has conjured up a coconut mousse with grapefruit, accompanied by a raspberry and violet sorbet. SWISS Business travellers can look forward to a quail galatine with green pea purée, followed by a char fillet with lemon sauce and couscous and rounded off with a fennel seed financier with elderflower mousse and strawberry and rhubarb compote.
Not far from Vevey is the UNESCO World Heritage Site of the Lavaux vineyards, whose wines are famed well beyond the canton’s and indeed Switzerland’s borders. For the next three months SWISS will be serving its First Class customers a Clos du Boux white and a Mersyca Grand Réserve red that are both from the region. Business Class travellers can enjoy a local Château de Vufflens Grand Cru white or a Domaine Grange Volet red along with their meal. The SWISS culinary flight to Canton Vaud is rounded off with selected cheeses from the region including a L’Etivaz and a Le Praz, which are available in both classes of travel.
“SWISS Traditions” brings jazz aboard
Every year at the end of March and the beginning of April, the winegrowers of the Vaud village of Cully open up their cellars for the traditional Cully Jazz Festival. The event is truly unique, with visitors strolling from one cellar to another and enjoying jazz from world-class musicians and newcomers alike, along with culinary delicacies.
This year, the Cully Jazz Festival will be taking to the skies as well. In the latest “SWISS Traditions” feature running from 29 March to 11 April, Business Class travellers on longer European flights to Switzerland will be served a main course of fillet of beef with shallot crust and gratin Vaud style, and a dessert of a Chasselas sabayon with rhubarb compote.