SWISS to serve regional summer cuisine onboard its flights
Jul 12, 2011
Switzerland’s national carrier SWISS (Swiss International Air Lines) in its latest edition of its “SWISS Taste of Switzerland” regional culinary program will be providing summer inflight cuisine from the region around Lake Murten in Western Switzerland.
One of the Airbus A320 aircraft of the airline has been named “Murten” keeping in with the latest chapter of its regional culinary program from this region. The aircraft “Murten” will be serving as a flying ambassador of this famous holiday region of Lake Murten.
The airline recently made a presentation of the new regional culinary to be served onboard at the Le Vieuz Manoir hotel in Murten-Meyriez.
According to a statement made by SWISS, the First Class and Business Class passengers on its intercontinental services from Switzerland, longer European routes and a few inbound intercontinental flights will be served with the specialities prepared by the Relais & Châteaux Hotel Le Vieux Manoir in Murten-Meyriez, Western Switzerland, until the end of August this year.
Franz EW. Faeh, the 14-GaultMillau-point culinary director of Relais & Châteaux Hotel Le Vieux Manoir in Canton Fribourg, has created the summer meals.
The airline said that it will be closely working with the local food producers, Fribourg Region tourist board and Le Vieux Manoir for appropriately presenting Canton Fribourg in all its linguistic, geographical, cultural and culinary variety to the inflight guests of SWISS.
Exclusive local wines and specialist local cheeses will be served along with the meal creations by Franz W. Faeh for summer 2011. The local wines will include rare ones from the small Vully region, while the specialist local cheeses will include L’Armailli de Gruyère, Vacherin Frisé Fribourgeois and Le Gruyère AOC.
The “SWISS Taste of Switzerland” inflight catering concept was introduced in 2002. According to this new concept, the spotlight will be on a new leading chef from a different Swiss canton every three months. The chef will be creating inflight meals to highlight the culinary specialities of the selected local region.