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SWISS Welcomes Canton Lucerne and Park Hotel Vitznau for Latest ‘SWISS Taste of Switzerland’ Menu

SWISS has launched their latest ‘SWISS Taste of Switzerland’ menus for First and Business Class guests featuring Canton Lucerne. The menus have been crafted by double Michelin-starred Chef Patrick Mahler of the Park Hotel Vitznau.


SWISS First Class: Veal Tenderloin With Morel Jus, Gnocchi Romaine and Green and White Asparagus – Courtesy SWISS

On Wednesday (March 2, 2022), Swiss International Air Lines (SWISS) announced the launch of their latest edition of the airline’s acclaimed ‘SWISS Taste of Switzerland’ onboard gastronomical offer. The new First and Business Class menus feature specialties inspired by Canton Lucerne, with bespoke menus crafted by two Michelin-starred Chef Patrick Mahler of the Park Hotel Vitznau. For the next six months, SWISS guests traveling in First and Business on long-haul flights on departure from Switzerland will enjoy the range of special menu delights. Guests traveling in the carrier’s new Premium Economy Class cabin will also enjoy specialties from the Lucerne region.


For SWISS’ First Class guests, Chef Mahler has created a starter of marinated salmon trout with wild herb cream, accompanied by smoked trout mousse. Main courses include veal tenderloin with morel jus, gnocchi romaine and green and white asparagus, or a cod fillet with mussel-beurre blanc and potato and lemon mousseline with caramelized chicory. The First Class culinary experience is then rounded off with a Felchin chocolate crémeux tartlet with cassis and black vanilla ice cream. The SWISS First onboard gastronomical experience is also accompanied by a selection of regional cheeses such as Rotkäppli, Goldwäscher and Blaui Gibä, along with a 2020 Pinot Merlot red wine from the Brunner winery.


Selections From SWISS' Latest 'SWISS Taste of Switzerland' Menus - Courtesy SWISS


Business Class guests can start with Patrick Mahler’s marinated salmon trout with herb emulsion and ponzu vinaigrette, or ‘Hiltl tartare’ a vegetarian creation from Hiltl restaurant in Zurich. SWISS Business main courses include an herb-stuffed chicken with shitake mushroom jus, barley risotto and green asparagus or a pikeperch fillet with lemon beurre blanc, fregola sarda and saffron fennel. For dessert, Chef Mahler offers a white nougat mousse with sea buckthorn and hazelnut, while regional Business Class cheeses include an Entlebucher Bergrahmkäse and a Rotkäppli soft cheese. The second ‘SWISS Bistro’ service shortly before landing will feature SWISS’ first-ever inflight offering of roasted planted chicken in a Hiltl Caesar salad.


Premium Economy Class guests will also be delighted by a food and beverage menu inspired by regional specialties from Canton Lucerne. Main courses include ‘Rindshacktätschli Luzerner Art’ – Lucerne style beef rissoles, accompanied by potato gratin with Sbrinz cheese, broccoli and carrots. The cheese course in Premium Economy features an Entlebucher Bergrahmkäse and a Swiss brie with pear bread. The meal is completed with a triple chocolate slice with Swiss Felchin chocolate, apricot compote and caramelized hazelnuts.



Source: Swiss International Air Lines

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