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Submission: On June 13 via api from US — Scanned from DE
Submission: On June 13 via api from US — Scanned from DE
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Travel news, reviews and intel for high-flyers * News * Travel * Profiles * Tried & Tested * THE TV SHOW * The Magazine * Airlines DOMESTIC ALASKA AIRLINES AMERICAN AIRLINES DELTA AIR LINES FRONTIER AIRLINES JETBLUE SOUTHWEST AIRLINES UNITED AIRLINES INTERNATIONAL AIR CANADA AIR FRANCE AIR TAHITI NUI AVIANCA BRITISH AIRWAYS EASYJET EMIRATES LATAM LUFTHANSA QANTAS QATAR AIRWAYS SINGAPORE AIRLINES TURKISH AIRLINES VIRGIN ATLANTIC * Air Canada * Air France * Air Tahiti Nui * Alaska Airlines * American Airlines * Avianca * British Airways * Delta Air Lines * easyJet * Emirates * Frontier Airlines * JetBlue * LATAM * Lufthansa * Qantas * Qatar Airways * Singapore Airlines * Southwest Airlines * Turkish Airlines * United Airlines * Virgin Atlantic SIGN UP FOR OUR WEEKLY NEWSLETTER Email(Required) SWISS INTRODUCES MICHELIN-STARRED MENU INSPIRED BY CANTON VAUD CUISINE First, Business, and Premium Economy passengers can now sample new inflight menus inspired by the cuisine of Canton Vaud by Fergus Cole June 10, 2024 News share Photo: Main Course Business Class. Courtesy of Swiss Swiss International Airlines, commonly referred to as SWISS, has updated its menu for premium passengers with the addition of Michelin-starred dishes inspired by the traditional cuisine of Canton Vaud. In June, SWISS passengers flying long-haul in First or Business Class will be served new culinary delights created by renowned chef Franck Giovanni as part of the airline’s ‘SWISS Taste of Switzerland’ inflight food and drink program. Photo: Restaurant de l’Hôtel de Ville, Switzerland. Courtesy of Swiss Chef Giovanni has worked for almost three decades at the renowned Restaurant de l’Hôtel de Ville in Crissier, outside of Lausanne, in the canton of Vaud, Switzerland. He has held the positions of chef de cuisine and general manager at the gourmet Restaurant, which has three Michelin stars and 19 Gault-Millau points, since 2016. SWISS’s new menu includes dishes specially curated for the airline by Giovanni, with interpretations of his classic recipes that take inspiration from traditional Vaudois cuisine and use locally sourced ingredients. “Franck Giovanni’s cuisine is highly innovative and is based on seasonal, regional ingredients that are all combined into a truly sophisticated sensual experience,” said Julia Hillenbrand, Head of Brand Experience at SWISS. “And we’re delighted to be able to familiarize our inflight guests with Canton Vaud in all its gastronomic variety through Franck’s creations.” Photo: Main Course First Class. Courtesy of Swiss First Class passengers can expect a langoustine starter with tomato mousse, followed by a main course of veal filet mignon with aubergine caviar-filled conchiglioni pasta. Photo: Starter Business Class. Courtesy of Swiss Meanwhile, passengers in Business Class have a choice of beef tenderloin with pesto polenta or grilled chicken breast with gnochetti di Zita pasta, while for dessert, they can try a classic éclair with raspberries and caramelized pistachios. Passengers flying in Premium Economy also have a new three-course menu to sample, which includes Vaudois cheeses like Gruyére and Bleu du Village and a comforting dessert of classic apricot tart. “I have been working at the Restaurant de l’Hôtel de Ville in Crissier for some 29 years now,” said Giovanni. “I’ve had the great good fortune to cook alongside such outstanding chefs as Frédy Girardet, Philippe Rochat and Benoît Voilier. “I’m carrying on this exceptional tradition by preserving my predecessors’ culinary philosophy while further developing it daily. And I am delighted to share the spirit and the heritage of this wonderful establishment with SWISS and its guests.” Giovanni’s menu is the latest in a more than two-decade series of culinary offerings in the Swiss flag carrier’s ‘SWISS Taste of Switzerland’ program that aims to showcase the gastronomy of each of the country’s diverse regions. Photo: Dessert First Class. Courtesy of Swiss The program began in December 2002 and features a new locally-inspired menu from a Michelin-starred chef every three months, accompanied by local wines and cheeses. To date, 84 guest chefs – representing every one of Switzerland’s 26 cantons – have been invited to make menus for the program. MOST POPULAR * Which U.S. Airlines Offer the Most Legroom in Economy Class? * Study Reveals the 10 Worst U.S. Airports for Flight Delays * What You Need to Know If You’re Flying on a 737 MAX Plane * First Look: Chase Sapphire Opens Stunning Lounge at New York JFK Terminal 4 * What Was It Like to Fly JetBlue Mint on Its Inaugural Flight to Edinburgh? RELATED STORIES VIRGIN ATLANTIC MARKS 40TH ANNIVERSARY WITH LAS VEGAS LAUNCH AND CANADIAN COMEBACK DELTA INTRODUCES PREMIUM SELECT FOR NEW YORK-LOS ANGELES FLIGHTS THE TOP AIRLINE STOPOVER PROGRAMS TO TRY THIS SUMMER * About Us * Newsletter * Contact Us * Advertising * Terms + Conditions * Privacy Policy * Cookie Policy Website created by Ink Studio We use cookies to improve your experience on our site and to show your relevant advertising. To find out more, read our updated privacy policy and cookie policy. Ok Manage consent Close PRIVACY OVERVIEW This website uses cookies to improve your experience while you navigate through the website. 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