Swiss bring Appenzell cuisine to the cabin

Swiss International’s successful Taste of Switzerland campaign will this fall feature the creations of Chef Kathi Fassler of the Hotel Hof Weissbad in the Appenzell canton of Switzerland.

Swiss outlined some of the menu items in its recent newsletter. In business class, passengers will savor the carpaccio of air-dried beef with Appenzell cheeses, cabbage salad, diced apples and a hazelnut vinaigrette. Main course will be venison medallions with cranberry sauce with Brussels sprouts and spaetzili.

Passengers in first class get sea bream with Noilly Prat sauce, saffron fennel with currants, cherry tomatoes and rice. The chef recommends a dessert of nidelzelli parfair with caramel and spiced plums.