New Swiss meals include fondue in First Class

14^th Jan 2021

The airline Swiss has announced new meals to be served in Business and First Class. Crafted by Michelin-starred chef the selection of starters and main courses that include venison with Botzi pear and moitié-moitié fondue. However, in economy, all passengers will now have to pay for their meals.

The Airline Swiss has introduced a new meal service in its long-haul premium cabins. These latest culinary creations will be served for a six-month period for the first half of next year.

Crafted by Michelin-starred chef Alexandra Muller of the Romantik Hotel L'Etoile in Charmey, located within the Fribourg Canton, they are centred on typical cantonal specialities, and will be accompanied by selected regional cheeses, until the end of May 2021.

Swiss International Air Lines (SWISS) is to offer Venison with Botzi pear and fondue in First Class, along with leek with egg yolk cream and truffle vinaigrette followed by venison with a Cuchaule crust and Botzi pear, a well-known Canton Fribourg delicacy.

For dessert SWISS First travellers can choose from a white and dark chocolate Toblerone mousse with Breton biscuit crumble or meringues from local bakery Angalo 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 moitie fondue.

Swiss' long-haul Business Class passengers can look forward to a starter of beef entrecate tataki with a beetroot-pear salad and Gruyare blue cheese. The braised beef brisket with demi-glace and sweet potato purale. She has has twinned a yuzu lemon meringue pie with Canton Fribourg's famous Gruyare double cream.

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

The airline's "SWISS Taste of Switzerland" concept, which has been running since 2002, and invites a different Swiss-based chef every three months to help showcase Switzerland's culinary variety by devising locally-inspired inflight meal creations.

New Swiss meals include fondue in First Class

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