Bernese Oberland dishes now on Swiss

Following a successful promotion with Swiss National Culinary Team, Swiss International will feature the “a series of masterly new interpretations” from the Bernese Oberland region and Manfred Roth of the Victoria Junfau Grand Hotels and Spas.

Swiss First travelers on long-haul flights will be served a starter of a filet of veal poached in olive and thyme oil with artichokes, white balsamic vinegar and Parmesan-chilli crisp. The choice of main courses includes a filet mignon with truffle juice and olive tapenade, carrots and spinach risotto. And, after a selection of Swiss cheeses, the dessert offer will be a Chocolate Royale on hazelnut crunch with raspberry coulis, fresh raspberries and a "touch of gold". A carefully selected range of Swiss and other wines includes a “Frauenkopf” Twanner AOC 2004, a barriqued Pinot Noir from the vineyards above Lake Biel.

The SWISS Taste of Switzerland program will be featured in the March/April issue of PAX International, distributed at the International Travel Catering Association Conference in Cologne.