SWISS Introduces Michelin-Starred Menu Inspired by Canton Vaud Cuisine
First, Business, and Premium Economy passengers can now sample new inflight menus inspired by the cuisine of Canton Vaud
Photo: Main Course Business Class. Courtesy of Swiss
Swiss International Airlines, commonly referred to as SWISS, has updated its menu for premium passengers with the addition of Michelin-starred dishes inspired by the traditional cuisine of Canton Vaud.
In June, SWISS passengers flying long-haul in First or Business Class will be served new culinary delights created by renowned chef Franck Giovanni as part of the airline’s ‘SWISS Taste of Switzerland’ inflight food and drink program.
Photo: Restaurant de l’Hôtel de Ville, Switzerland. Courtesy of Swiss
Chef Giovanni has worked for almost three decades at the renowned Restaurant de l’Hôtel de Ville in Crissier, outside of Lausanne, in the canton of Vaud, Switzerland. He has held the positions of chef de cuisine and general manager at the gourmet Restaurant, which has three Michelin stars and 19 Gault-Millau points, since 2016.
SWISS’s new menu includes dishes specially curated for the airline by Giovanni, with interpretations of his classic recipes that take inspiration from traditional Vaudois cuisine and use locally sourced ingredients.
“Franck Giovanni’s cuisine is highly innovative and is based on seasonal, regional ingredients that are all combined into a truly sophisticated sensual experience,” said Julia Hillenbrand, Head of Brand Experience at SWISS. “And we’re delighted to be able to familiarize our inflight guests with Canton Vaud in all its gastronomic variety through Franck’s creations.”
Photo: Main Course First Class. Courtesy of Swiss
First Class passengers can expect a langoustine starter with tomato mousse, followed by a main course of veal filet mignon with aubergine caviar-filled conchiglioni pasta.
Photo: Starter Business Class. Courtesy of Swiss
Meanwhile, passengers in Business Class have a choice of beef tenderloin with pesto polenta or grilled chicken breast with gnochetti di Zita pasta, while for dessert, they can try a classic éclair with raspberries and caramelized pistachios.
Passengers flying in Premium Economy also have a new three-course menu to sample, which includes Vaudois cheeses like Gruyére and Bleu du Village and a comforting dessert of classic apricot tart.
“I have been working at the Restaurant de l’Hôtel de Ville in Crissier for some 29 years now,” said Giovanni. “I’ve had the great good fortune to cook alongside such outstanding chefs as Frédy Girardet, Philippe Rochat and Benoît Voilier.
“I’m carrying on this exceptional tradition by preserving my predecessors’ culinary philosophy while further developing it daily. And I am delighted to share the spirit and the heritage of this wonderful establishment with SWISS and its guests.”
Giovanni’s menu is the latest in a more than two-decade series of culinary offerings in the Swiss flag carrier’s ‘SWISS Taste of Switzerland’ program that aims to showcase the gastronomy of each of the country’s diverse regions.
Photo: Dessert First Class. Courtesy of Swiss
The program began in December 2002 and features a new locally-inspired menu from a Michelin-starred chef every three months, accompanied by local wines and cheeses. To date, 84 guest chefs – representing every one of Switzerland’s 26 cantons – have been invited to make menus for the program.
