Swiss to serve Basel culinary delights aloft
Thursday 27, May 2010
For the latest phase in its “SWISS Taste of Switzerland” inflight culinary concept, SWISS will be offering First and Business Class guests delicacies of the Basel region from the beginning of June onwards. Tanja Grandits, chef de cuisine at the Restaurant Stucki, will be providing the carrier’s premium customers with her varied and aromatic cuisine for the next three months.
From 2 June to 31 August, SWISS First and Business Class travellers on intercontinental services from Switzerland and on selected inbound flights will be able to sample the varied delights of Basel’s culinary scene. Tanja Grandits of the city’s Restaurant Stucki is the latest chef to feature in the airline’s award-winning culinary concept. Grandits’ concoctions are characterised by the quality of her ingredients and her use of colour and aromatic spices. The new creations will also be served on longer European flights originating in Switzerland.
SWISS First guests can look forward to such main-course delights as rack of lamb glazed with soya and lavender served with olive cake and marinated green beans, and desserts that include warm chilli and chocolate cake and raspberry mascarpone mousse. For SWISS Business travellers Grandits’ creations include a veal steak with soya and Basler Leckerli juice served with thyme polenta and aubergine caviar, and desserts such as yoghurt panna cotta with rosemary along with apricot and ginger gazpacho. The new First and Business Class meals are all complemented with selected cheeses and wines from the Basel region.
Under its “SWISS Taste of Switzerland” concept, which was launched in 2002, SWISS invites different leading Swiss chefs to present specialities from their home canton aboard its flights, each for a three-month period. The creations by Tanja Grandits embody not only Swiss quality and Basel delicacies; they also reflect the strong French and German influences that are such a feature of the Basel border region, with its traditional hospitality and its broad culinary diversity.
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