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Sven Wassmer Creates Meals for SWISS First and Business Class Guests

Swiss_airFor the next three months, SWISS and top chef Sven Wassmer will be taking inflight guests on a culinary journey through Canton Grisons in Southeast Switzerland.

In this latest chapter in the airline’s popular “SWISS Taste of Switzerland” programme, First and Business Class guests on SWISS long-haul services from Switzerland will enjoy specially-created meals that combine fine regional delicacies with top international cuisine. Their creator Sven Wassmer, head chef at the 7132 Silver restaurant of the 7132 Hotel in Vals, was not only named “2016 Discovery of the Year” but he also holds 17 GaultMillau points and two Michelin stars.

Select meals together with fine cheeses and wines

For SWISS First guests Sven Wassmer has concocted a starter of crab meat with ponzu sauce, black garlic purée and seaweed salad, and a choice of two main courses that include braised veal cheek with truffle sauce, smoked potatoes and kale purée.

SWISS Business travellers can enjoy a main course of chicken breast filled with spinach and Sbrinz cheese and served with baked polenta and caramelized parsnips. And they can follow that with a vanilla and amaretto panna cotta with dried pear jelly and dulce de leche.

The meals in both classes are rounded off with selected Grisons cheeses and wines. The former include Passo dello Spluga and Valser Bergkäse, while the top-notch regional wines include a 2015 Maienfeld Pinot Blanc and a 2015 Malans Bothmargut Pinot Noir in First Class and a 2015 Riesling-Sylvaner and a Davaz Fläsch Pinot Noir for the Business Class cabin.

Grisons traditions and meals on European flights, too

Guest Canton Grisons will also be celebrated in Business Class on selected European flights to Switzerland between 18 and 31 January. That’s when SWISS will be serving special meals on board to mark the “Schlitteda Engiadinaisa”, a horse-drawn sleigh custom in St. Moritz, in its latest “SWISS Traditions” feature. The food specialities here will include a beef carpaccio with barley terrine and, on longer flights, a beef ragout with pizokel or capuns with Grisons mountain cheese. And for dessert guests can enjoy a slice of Engadine nut cake or a walnut mousse.

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