SWISS brings Uri cuisine from Lake Lucerne aboard
A spotlight on Uri cuisine for the SWISS Taste of Switzerland program
Swiss International Air Lines (SWISS) will take passengers on a gourmet trip to Canton Uri from this month onwards in the next chapter of its “SWISS Taste of Switzerland” inflight culinary program. 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 some 22 years now. 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 latest special meal creations for First and Business Class travellers are the work of top chef Joshua Lüscher, chef de cuisine at the famed Zwyssighaus restaurant in the village of Bauen on the shores of Lake Lucerne. With such fine dining highlights as a tatar of pikeperch and mustard pickles, braised beef shoulder and jus with morels and rhubarb tiramisu, the latest SWISS inflight menus bring the aromas of Central Switzerland to dining at 30,000 feet.
Swiss International Air Lines (SWISS) will be serving its First and Business Class guests culinary delights that have been co-created with the Zwyssighaus restaurant in the village of Bauen in Canton Uri from March 5 onwards. For the following three months, premium travellers on long-haul SWISS flights from Switzerland will enjoy the exclusive creations of Joshua Lüscher, who has been chef de cuisine at this historic gourmet restaurant – the birthplace of Alberich Zwyssig, composer of the Swiss national anthem – since 2023. Lüscher, who is 34, has already cooked his way to 15 GaultMillau points, and his creative concoctions have earned him a firm place among Switzerland’s rising culinary stars.
“We’re extremely pleased to bring the flavors of Canton Uri to our inflight guests,” said SWISS Head of Brand Experience, Julia Hillenbrand. “Joshua Lüscher’s meals are a deft blend of traditional fare and contemporary flair, which sits excellently with who and what SWISS aspires to be. His creations surprise the senses and bring new life to the familiar aromas of the Uri region’s cuisine.”
“My meal creations will soon be served at unfamiliar lofty heights,” said Lüscher. “And I’m truly delighted to have this unique opportunity to work with SWISS and bring a little piece of our Uri culinary culture to travelers from all over the world.”
Goat meatballs, vitello salmone and rhubarb tiramisu
SWISS’s First Class passengers can look forward to starters that include an elegant tatar of cured pikeperch and mustard pickles, served with marinated white asparagus. Their main course options include a tender veal steak with herb butter jus and green pea and potato purée or goat meatballs and velouté with crayfish and clam sauce. Travellers can round off their meal with a dulce de leche tartlet with poached pear.
SWISS’s Business Class travellers can begin their meal with a fresh take on a classic starter of vitello salmone with capers and toasted brioche. Their main course options include a braised beef shoulder and jus with morels served with ribelmais polenta or chicken breast with Casimir curry sauce. A lemon cake with mascarpone and verbena gel offers a sweet conclusion to their Uri culinary experience.
The three-course meal which will be served in Premium Economy Class for the next three months has also taken its inspiration from Uri cuisine. Passengers here can look forward to such inflight delights as a beef stew with red wine sauce and a fruity rhubarb tiramisu.
