SWISS has elevated its long-haul inflight dining experience by spotlighting Geneva’s celebrated cuisine for First and Business Class travelers departing from Switzerland.
As part of the renowned ‘Taste of Switzerland’ series, the latest menu is curated by Olivier Jean, Executive Chef at The Woodward, Geneva’s acclaimed luxury hotel. Even Premium Economy guests are treated to a thoughtfully composed three-course meal inspired by the region’s signature flavors.
Chef Olivier Jean, whose culinary leadership at The Woodward includes a Michelin star for L’Atelier Robuchon, brings together the finesse of French gastronomy, Asian influences, and locally sourced Swiss products to create a memorable onboard menu.
Business Class diners can look forward to specialties such as delicately poached char with aromatic lemongrass emulsion, complemented by sesame-infused sushi rice, crisp sugar snap peas, and roasted squash.
First Class passengers are presented with refined plates like miso-glazed pike-perch, served alongside a rich port wine reduction, oven-roasted polenta, shallot confit, and sautéed pak choi.
Premium Economy travelers departing Switzerland can experience a curated menu that celebrates Geneva’s culinary roots, including a main of traditional Geneva-style chicken with spätzli and tender green beans.
Since its inception in 2002, SWISS’s ‘Taste of Switzerland’ has offered First, Business, and Premium Economy guests a rotating showcase of the nation’s culinary diversity on long-haul routes. Each quarter, a distinguished Michelin-starred chef is invited to design a menu that highlights seasonal ingredients and regional specialties, paired with select Swiss wines and cheeses. Over two decades, the program has featured 81 guest chefs representing all 26 Swiss cantons, reinforcing SWISS’s commitment to authentic, regionally inspired gastronomy at 35,000 feet.
Business Class Champagne:
Jacquart Mosaïque Brut – This contemporary Champagne house blends Chardonnay, Pinot Noir, and Pinot Meunier grapes from prestigious terroirs such as Côte des Blancs and Montagne de Reims. The result is a sophisticated, award-winning cuvée with a creamy texture and vibrant notes of pear, apricot, and white floral, culminating in a fresh, fruity finish accented by citrus zest.
First Class Champagne:
Laurent-Perrier Grand Siècle – Crafted in Tours-sur-Marne, this top-tier Champagne is a blend of Chardonnay and Pinot Noir from 11 of the 17 Grands Crus, selected from three exceptional vintages and matured for a decade in the cellar. The Grand Siècle reveals a golden hue, layered flavors of brioche, honey, hazelnut, and toasted almond, and a remarkable depth and elegance that has earned global recognition.
