Menu from Canton Nidwalden now on SWISS
- June 23 2013 04:15 PM
The premium-class foodservice aboard SWISS’s long-haul flights this summer is highlighted with specialties of Canton Nidwalden in Central Switzerland from now to early September.
It’s part of the latest chapter in the carrier’s “SWISS Taste of Switzerland” inflight culinary program. SWISS turned to Chef Thomas Amstutz from the Hotel Villa Honegg in Ennetbürgen.
Passengers flying SWISS Business within Europe in August will also be served special meals under the “SWISS Traditions” concept that draw their inspiration from the region’s traditional “Säumerfest” festival.
Chef Thomas Amstutz of Ennetbürgen is from Canton Nidwalden. Amstutz combines regional cuisine and specialities with international culinary classics such as traditional Lebanese fare. SWISS First Class passengers can start their meal with meals such as air-dried Nidwalden meat specialities with a main course of beef tenderloin medallion with ofetori, Nidwalden-style mashed potato with veal bacon and cheese. The First Class offering is rounded out with regional cheeses and a selection of wines that include a Pinot Noir and a Müller-Thurgau from neighboring Canton Lucerne.
Long-haul SWISS Business Class passengers traveling from Switzerland can look forward to an Amstutz-created starter of lemongrass-marinated king prawns with pea mousse and a cucumber-and-dill glaze. For the main course Amstutz offers a traditional Nidwalden Angus beef meatloaf served with red wine jus and mashed potato. Local cheeses, while the wine selection is a Riesling Sylvaner white and a Pinot Noir from Canton Zurich.
Starting August 7 Canton Nidwalden and its cuisine will also be featuring in the SWISS Business cabins of selected Switzerland-bound European flights. SWISS will be marking the local “Säumerfest” festival, which pays due tribute to the animal-train drivers who used to traverse the Alps. In honor of the occasion SWISS will be serving such regional specialities as hobelkäse (planed cheese) stuffed with Sbrinz mousse on a celery salad and fruit bread, while the hot food on offer will include säumer macaroni with Alpine cheese and breast of chicken with vegetables and Nidwalden corn-and-apple-based ofetori. The selection will be rounded off with a Central Swiss cherry compote with bourbon-vanilla cream.