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The Alpina Gstaad partners with SWISS to offer passengers Michelin-starred Meals in the Sky

Alpina Gstaad exterior and SWISS logo
From today to 1 March 2016, The Alpina Gstaad has partnered with SWISS for the latest chapter in the airline’s award-winning “SWISS Taste of Switzerland” programme. The select cuisine has been devised by Marcus G. Lindner, executive chef of the hotel’s 18-Gault Millau-point and Michelin-starred Sommet restaurant, its Japanese-inspired MEGU restaurant and its traditional Swiss Stübli.
The menu aboard combines the three hotel restaurants’ differing ingredients and flavours into one gourmet experience.
“It’s a particular honour for my team and I to create meals for SWISS and its guests,” says 
Marcus G. Lindner. “And we’re truly delighted to be on board.”

SWISS First travellers can look forward to dishes of lobster medallions, Thai red curry soup with fried duck wonton, beef tenderloin with red wine sauce and Belper Knolle cheese served with herbed mashed potato, and Bernese meringue with mixed berries and vanilla ice cream. Meanwhile, for SWISS Business customers, Chef Lindner has created a starter of mildly smoked char with horseradish and buttermilk timbale, a main course of veal ragout with arugula spätzle or pike perch with cider compote and a dessert of chestnut cake with lingonberry compote.

All the meals are accompanied by selected wines from Cantons Valais and Bern, with both reds and whites from Switzerland’s biggest wine-producing canton and the small but excellent Spiez winegrowing area by Lake Thun. SWISS First customers can enjoy a fruity Spiez Pinot Noir or an elegant Petite Arvine Réserve Spéciale Maître de Chais white, and SWISS Business guests can delight in a Cornalin Clos de Montibeux or a Spiez Riesling-Sylvaner.

A selection of these latest “SWISS Taste of Switzerland” inflight meals will also be served in the SWISS Lounge at the 86th International Lauberhorn Ski Races, which will be held in Wengen in the Bernese Oberland in mid-January. Chef Marcus G. Lindner will even be at the Lounge, which is located in the finish area, on Saturday 16 January to personally present his creations.

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