SWISS showcases Marmite Youngsters' talents on inflight menu
SWISS First menu
Swiss International Air Lines (SWISS) has announced that from December 4 to March 4, the airline will be serving menu creations of the winners of the 2024 Marmite Youngster Awards on its long-haul services from Switzerland and in selected airport lounges.
In showcasing the work of young chefs, SWISS aims to proactively promote new talents and present their innovative ideas to an international audience, the press release said.
The menu will be available to SWISS First and SWISS Business travellers, as well as visitors to its SWISS First Lounges at Zurich Airport (ZRH). SWISS’s passengers will now be able to dine on meals and desserts from chef Fabio Vulcano and pastry chef Jonathan Pichler, with matching wines selected by sommelière Martina Wilhelm. On the ground, SWISS First Lounge visitors at ZRH will be offered a specially made Alpine Breeze Mule aperitif and an amuse-bouche created by chef de rang Lynn-Ann Meier.
“These Marmite Youngsters are bringing a fresh wind and bold ideas aboard, all in the finest quality – which fits perfectly with who we are and what we do,” said Julia Hillenbrand, Head of SWISS Brand Experience. “At SWISS we are all about innovation, quality and Swiss hospitality. And this latest collaboration shows just how exciting the combination can be of our vision of air travel and the talents of tomorrow.”
“Our partnership with SWISS enables our young talents to offer their culinary visions to a wider audience,” said Massimo Angelone, Sales Director at marmite. “And it’s a particular honor for us to have the winners of our Marmite Youngster Awards present their creations at such a top quality level.”
Veal ossobuco with yuzu jus and “pure Swiss alpine perch”
SWISS First passengers can enjoy their choice of first course including a potato and kale mousse with crispy salsiz crumble. For their main course they can choose between veal ossobuco with yuzu jus and veal tongue or cod with Oona caviar. The First Class inflight offering is rounded off by a buckwheat mousse with sea buckthorn compote created by pastry chef Jonathan Pichler.
SWISS Business travellers will be offered a starter of cured char with calamansi gel and pickled parsnip, followed by a main course of brasato – beef braised in red wine sauce – with creamy polenta and ratatouille or Oona’s “pure Swiss alpine perch.” The Business Class offering concludes with a hazelnut slice with Bionda caramelized white chocolate mousse and marinated plums.
SWISS Premium Economy travellers will have access to a menu featuring a range of Swiss regional specialties.
Culinary delights aloft together with gategourmet
SWISS has been taking its passengers on a journey of gastronomic discovery through its home country’s various regions under its “SWISS Taste of Switzerland” inflight culinary program for more than two decades. Every three months, in collaboration with catering partner gategourmet, a new top chef is invited to create a varied selection of quality dishes from their “home” canton to be served aboard SWISS’s long-haul flights from Switzerland. The meal creations are also accompanied by wines and cheeses from the region concerned.
