Swiss International Air Lines (SWISS) is presently providing culinary creations from the ‘Aux Trois Amis’ connoisseur restaurant in Canton Bern to First and Business Class friends on outbound flights from Switzerland. The Michelin-starred and 15-GaultMillau-point restaurant is positioned within the idyllic Lake Biel winegrowing area, sitting among the many vineyards between Biel and La Neuveville.
The ‘Aux Trois Amis’ can look again on nearly 130 years of hospitality and custom, and places a selected accent immediately on thrilling new interpretations of basic regional dishes. For ‘SWISS Taste of Switzerland’, chef de delicacies Marc Joshua Engel has opted for gentle summery specialities that mirror his personal culinary experiences of Asia, Australia and New Zealand. And sommelière and chef de service Cynthia Lauper has ensured some fantastic wine pairings to spherical off the SWISS visitor’s inflight eating expertise.
“The ‘Aux Trois Amis’ manages to blend Bernese cuisine with original influences from all over the globe,” enthuses Julia Hillenbrand, Head of Brand Experience at SWISS. “Its hosts truly create a unique dining experience, in which the hearty desserts combined with fresh herbs are a particular highlight. And I’m delighted that our SWISS inflight guests can now also enjoy such creations.”
“Giving SWISS travellers a summery gourmet experience that clearly bears our signature – that’s what we’ve set out to do,” explains Marc Joshua Engel. “Cooking and travel are our two great passions. So we’ve had immense pleasure combining them to bring these meals from our restaurant to the plane.”
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SWISS Premium Economy Class prospects travelling on flights from Switzerland can be supplied the extra choice of a three-course meal that includes regional specialities from Canton Bern.
Twenty years of connoisseur eating aloft
SWISS has been taking the First, Business and Premium Economy Class travellers on its long-haul providers from Switzerland on a journey of culinary discovery via its house nation’s varied areas since December 2002. Every three months a brand new Michelin-starred and GaultMillau-point high chef is invited to create a assorted collection of top-quality dishes from their ‘home’ canton, with a selected give attention to regional and seasonal specialities. The meals are additionally accompanied by wines and cheeses from the area involved. In its 20-year success story thus far, ‘SWISS Taste of Switzerland’ has welcomed aboard 78 visitor cooks representing each one in all Switzerland’s 26 cantons.