Swiss International Air Lines (SWISS) has introduced a new edition of its celebrated ‘SWISS Taste of Switzerland’ programme, bringing together four acclaimed chefs whose combined accolades include five Michelin stars and 68 GaultMillau points. Running for six months from 3 September, the initiative forms part of the airline’s broader ‘SWISS Senses’ travel experience, offering passengers a culinary journey across the nation’s four language regions.
In First Class, Olivier Jean of two-Michelin-starred L’Atelier Robuchon at Geneva’s The Woodward and the iconic Badrutt’s Palace Hotel in St. Moritz present menus inspired by French-speaking Switzerland and the alpine Romansh region. Dishes such as lobster bisque, miso-marinated cod, and braised veal cheeks with Asian-style jus showcase refined interpretations of Swiss gastronomy.
Business Class guests are treated to the bold flavours of Tanja Grandits of Basel’s two-Michelin-starred Stucki and the elegant Italian–French fusion of Lorenzo Albrici at Locanda Orico in Bellinzona. Highlights include Balik salmon with ginger relish, corn-fed chicken ragout, and beef tenderloin with herb jus, rounded off with inventive desserts like caramelised chestnut mousse.
In December, the chefs will rotate between cabins, ensuring evolving menus for long-haul travellers from Zurich and Geneva. Premium Economy passengers will also experience a three-course menu inspired by Switzerland’s regional diversity.
For over two decades, ‘SWISS Taste of Switzerland’ has highlighted the nation’s culinary heritage in collaboration with catering partner gategourmet. This latest edition continues that tradition, celebrating Switzerland’s gastronomic excellence and presenting it to the world at 35,000 feet.
