SWISS travellers will be experiencing some of the food specialities and customs of Switzerland’s Canton Grisons over the next three-and-a-half months. As part of its “SWISS Traditions” culinary concept, the airline will be offering Business Class guests food to mark the local “Chalandamarz” custom on European flights; and for the latest chapter of its award-winning “SWISS Taste of Switzerland” programme, long-haul First and Business Class travellers will enjoy the Engadine creations of top chef Martin Göschel from the Hotel Paradies in Ftan from early March onwards.
SWISS’s European inflight cuisine will bear the hallmark of Canton Grisons in Southeast Switzerland from 20 February onwards. The canton’s “Chalandamarz” custom, which traditionally marks the driving out of winter, will be celebrated on board between then and 5 March. In honour of the custom, SWISS will be serving typical Grisons specialities to its inbound European Business Class guests such as strips of beef fillet with capuns or Pizzocheri Bella Poschiavina, followed by walnut mousse with fresh grapes. The offerings form the latest chapter in the “SWISS Traditions” concept, introduced a year ago, in which SWISS celebrates its home country’s customs and cultural events through its inflight fare.
From 6 March onwards Canton Grisons will also be featured in the Business and First Class cabins of SWISS’s long-haul fleet on services from Switzerland. For the latest regional instalment in its Mercury Award-winning “SWISS Taste of Switzerland” inflight culinary programme, the airline has invited Martin Göschel of the five-star Relais & Châteaux Hotel Paradies in Ftan to create inflight concoctions for its First and Business Class guests. For the following three months travellers will enjoy the exclusive creations of this Michelin-starred executive chef, who has also earned 18 GaultMillau points and whose intriguingly varied cuisine puts a particular emphasis on top local produce from the Lower Engadine.
First Class guests can look forward to such treats as crayfish on French toast with herbal tea jelly, followed by roast fillet of char with Arven pine crust and Bramata polenta, while Business Class travellers can sample the likes of marinated sturgeon with wild herb pesto on a potato and radish salad followed by Engadine beef sauerbraten with capuns, apple and celery.
Martin Göschel’s creations will be accompanied by various regional cheeses such as a Ftan organic alpine cheese, Andeerer Traum and Stella Alpina, and by selected local wines that include a 2011 Riesling-Silvaner and a 2011 Malans Pinot Noir.
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