SWISS and the IGNIV at the Grand Resort Bad Ragaz in Canton St. Gallen have teamed up to present the menu creations of young top Swiss chef Silvio Germann aboard the airline’s flights. For the next three months, premium travellers on SWISS’s long-haul services from Switzerland will be able to enjoy his culinary delights and local regional specialities.

For the latest episode in its award-winning ‘SWISS Taste of Switzerland’ inflight culinary programme, which will run from early September to early December, Swiss International Air Lines (SWISS) is putting the spotlight on Canton St. Gallen in Eastern Switzerland to feature the creations of young top Swiss chef Silvio Germann of the Grand Resort Bad Ragaz’s ‘IGNIV by Andreas Caminada’ restaurant. Silvio Germann was named 2019’s Chef of the Year this spring, and has already earned 17 Gault&Millau points and a Michelin star. His cuisine is sophisticatedly young and fresh, as is reflected in the range of dishes that he has specially devised for Business and First Class travellers on SWISS long-haul flights from Switzerland.

For SWISS First guests Silvio Germann has concocted a range of seasonal but also unusual specialities. His starters include a truffle mousse with egg, leek salad and Belper Knolle cheese. Also on offer is a first course of Canton St. Gallen dried meat specialities such as venison salami and chamois salsiz from Roger Zogg of Wilde 13, a local hunter and one of Germann’s IGNIV suppliers. Germann and Zogg have also collaborated to create a main course of a special ‘Made in St. Gallen’ game sausage. Germann himself offers two further main course choices: sautéed black cod fillet with seafood nage and beef tenderloin served with shallot jus and leek and sour cream quiche. A tart with sea buckthorn jelly and sour cream rounds off his SWISS First selection.

Balik salmon sashimi in SWISS Business
SWISS is also offering its long-haul Business Class guests delights from the Germann kitchen. These include a starter of Balik salmon sashimi with dill cream and smoked fish mousse and no fewer than three main courses that include sautéed cod fillet with seafood nage and veal ragout braised in vegetable jus. For his SWISS Business dessert Germann offers a chocolate slice with plum mousse and brioche cream.
Regional cheeses and wines

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Main course biz_veal_ragout_braised_in_vegetable_jus

 

 

To offer an even greater taste of the St. Gallen region’s culinary variety, all the meals can be accompanied by local cheeses and wines. The Business and First Class cheese selection includes a Goat Reblochon and an award-winning Jersey Blue from master cheesemaker Willi Schmid of Lichtensteig. The First Class wines include a 2018 Schloss Weinfelden cuvée white and a 2017 Pinot Noir red from the Burkhart winery that has been specially produced for SWISS; and the Business Class wine menu features a 2017 Sélection red from the Schmid Wetli estate and a 2018 Gropp white from the Rutishauser winery.

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Dessert_in_first_class_tart_with_sea_buckthorn_jelly_and_sour_cream