SWISS has joined forces with the acclaimed IGNIV restaurant at Grand Resort Bad Ragaz in the picturesque Canton St. Gallen, bringing the inventive cuisine of renowned Swiss chef Silvio Germann to the skies. For a limited three-month period, premium passengers flying long-haul routes from Switzerland will savor exclusive dishes inspired by the region’s finest flavors and culinary heritage.
As part of its prestigious ‘SWISS Taste of Switzerland’ culinary initiative, SWISS International Air Lines is spotlighting the Eastern Swiss canton of St. Gallen, showcasing the artistry of Silvio Germann, executive chef at IGNIV by Andreas Caminada. Recognized as one of Switzerland’s leading young chefs, Germann has earned a Michelin star and 17 Gault&Millau points, and was previously honored as Chef of the Year. His innovative, contemporary approach is reflected in a specially curated menu for SWISS First and Business Class guests, highlighting seasonal ingredients and regional specialties on all long-haul departures from Switzerland.
First Class travelers are treated to an exquisite selection of dishes crafted by Germann. Starters include a luxurious truffle mousse accompanied by farm-fresh egg, leek salad, and the distinctive Belper Knolle cheese. Among the highlights is a charcuterie plate featuring regional dried meats such as venison salami and chamois salsiz from Roger Zogg of Wilde 13, a trusted IGNIV supplier and local game expert. The main courses celebrate St. Gallen’s culinary roots, including a bespoke game sausage developed in collaboration with Zogg, as well as Germann’s own creations: pan-seared black cod fillet in a delicate seafood nage, and tender beef filet with shallot jus, complemented by a leek and sour cream quiche. For dessert, a tart with sea buckthorn jelly and sour cream provides a refreshing finale.
Signature Balik Salmon Sashimi for Business Class
Business Class menus also reflect Germann’s distinctive flair. Guests begin with Balik salmon sashimi, paired with dill-infused cream and a smoked fish mousse. Three main course options await, including sautéed cod fillet in seafood nage and a slow-braised veal ragout with vegetable jus. To conclude, travelers can indulge in a decadent chocolate slice layered with plum mousse and a light brioche cream.
Celebrating Local Cheeses and Award-Winning Wines
The culinary journey is complemented by a curated selection of regional cheeses and premium Swiss wines. Both First and Business Class passengers are offered cheeses such as Goat Reblochon and the renowned Jersey Blue from master cheesemaker Willi Schmid of Lichtensteig. The wine program features exceptional vintages: First Class pours include a Schloss Weinfelden cuvée blanc and a Burkhart Pinot Noir, both crafted exclusively for SWISS, while Business Class guests enjoy a Schmid Wetli Sélection red and a crisp Gropp white from Rutishauser. This partnership underscores SWISS’s ongoing commitment to celebrating Switzerland’s gastronomic excellence at 35,000 feet.
