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SWISS will be treating its premium travellers to inflight delights from Canton Valais in Southwest Switzerland between now and early March. In the latest chapter of its “SWISS Taste of Switzerland” culinary programme, First and Business Class guests on intercontinental services from Switzerland will enjoy meals concocted by Franck Reynaud, the Michelin-starred and 18-GaultMillau-point chef de cuisine at the luxury Hostellerie du Pas de l’Ours in Crans-Montana, the famed Valais ski and vacation resort.
SWISS First travellers will enjoy such Reynaud delights as cream of butternut squash soup with pearl barley and Valais air-dried meat, followed by a choice of veal fillet with juniper sauce and Parmesan crumble, or sole paupiette with bouillabaisse sauce. And for his First Class dessert Reynaud offers an ice cream vacherin with Valais génépi, hibiscus meringue and citrus fruits.
For SWISS Business customers Franck Reynaud has concocted a starter of gravad Valais perch with horseradish and yoghurt remoulade, served with absinthe-marinated cucumber. For their main course guests can choose between braised beef with Humagne Rouge sauce, or lemon sole with bouillabaisse sauce. And his Business Class dessert is cheesecake with citrus fruits.
In its wine selections, too, SWISS pays tribute to Canton Valais, offering both local whites and reds. First Class travellers can enjoy an aromatic 2015 Provins ECLAT white and a 2014 Domaine de Ravoire Rouge; and Business Class guests are offered a 2016 Blanc de Ciel Assemblage from Jean-René Germanier and a 2016 Terra Zina by Jean-Louis Mathieu.
Canton Valais will also be making an appearance on board in the “SWISS Traditions” programme, under which SWISS marks various Swiss customs and festivals throughout the year through its inflight cuisine. From today to 16 January 2018 SWISS will be celebrating the annual “Belalp Hexe” witches’ ski race by serving special meals in Business Class on certain European flights. The travellers concerned will be offered such delights as Valais air-dried beef and saffron mousse tartlets, while those on longer flights can choose between a Valais-style beef stew or a Valais raclette, followed by a slice of baked-apple mousse.
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