SWISS is delighting its premium cabin guests with a curated menu inspired by the flavors of Canton Valais in southwestern Switzerland. As part of the acclaimed “SWISS Taste of Switzerland” initiative, First and Business Class passengers on outbound intercontinental flights from Switzerland are invited to savor dishes created by Franck Reynaud, the Michelin-starred and 18-point GaultMillau executive chef at the renowned Hostellerie du Pas de l’Ours in Crans-Montana, a prestigious alpine destination.
During our most recent journey in First Class, we experienced Reynaud’s distinctive culinary vision: a velvety butternut squash velouté paired with pearl barley and Valais air-dried beef, followed by a choice of tender veal fillet accompanied by juniper-infused sauce and Parmesan crumble, or delicately prepared sole paupiette with a refined bouillabaisse reduction. Dessert was an artistic vacherin featuring Valais génépi, hibiscus meringue, and a medley of fresh citrus, underscoring both creativity and regional authenticity.
For Business Class travelers, Reynaud’s menu begins with gravad Valais perch, complemented by a horseradish-yogurt remoulade and absinthe-marinated cucumber. Main course selections include slow-braised beef enriched with Humagne Rouge wine sauce or lemon sole with bouillabaisse. A zesty citrus cheesecake rounds out the meal, delivering a refreshing finish at 35,000 feet.
The wine program on SWISS continues to impress, featuring a refined curation of Valais vintages. First Class guests are served a highly aromatic Provins ECLAT white and a structured Domaine de Ravoire Rouge, both from standout years. Business Class menus highlight a Blanc de Ciel Assemblage by Jean-René Germanier and the expressive Terra Zina by Jean-Louis Mathieu, showcasing the region’s winemaking prowess.
SWISS further celebrates Valais’ heritage through its “SWISS Traditions” series, spotlighting Swiss festivals and customs throughout the year by incorporating regional specialties into their inflight offerings. Currently, the airline honors the iconic Belalp Hexe witches’ ski race with exclusive Business Class menus on select European routes—featuring Valais air-dried beef, saffron mousse tartlets, hearty beef stew à la Valais, raclette, and baked-apple mousse, all artfully presented to evoke the spirit of the Alps.