Swiss will also offer its passengers the option to eat whenever they want
When it comes to business class, each airline offers a different product from the other. Both in terms of cabin fittings, [...]
Swiss
Star Alliance
When it comes to business class, each airline offers a different product from the other. Both in terms of cabin fittings, the type of seats and the service on the ground and on board. There are those who offer pajamas and those who don't even give away the "beauty kit," there are those who bring chefs on board like Turkish and those who, like Singapore Airlines, offer the possibility of choosing one's meal from a real a la carte menu. More and more airlines are trying to win over passengers by offering gourmet-level offerings.
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Photographs:Claudia Link, Foodstyling: Thierry Fuchs
Then there is one aspect that distinguishes the various companies, there are carriers that offer "dine on demand" and those that do not offer this service.
What is dine on demand
Normally, regardless of the class of travel, after takeoff is over, flight attendants prepare to serve the meal. What some airlines offer is the possibility for passengers in business class and above to be able to have lunch whenever they want. This means, for example, for the passenger to ask to be served not immediately after takeoff but a few hours later. It may sound strange, but the vast majority of carriers, even the most reputable ones, do not offer this service.
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If the flight takes off mid-morning, or after lunch, the passenger may not necessarily have an appetite, especially if you were able to refresh yourself in the airline lounge beforehand. Being able, therefore, to defer lunch, or dinner, is an excellent oppurtunity. Among the companies that offer this service there is the defunct Alitalia, there are Singapore Airlines and Qatar. In contrast, a great many premium carriers, such as Emirates or British Airways, do not grant this option to business class passengers. As of now, Swiss also joins the small group of airlines that allow passengers to eat when they want and not at set times.
Swiss's new proposal
The Swiss airline continues in the renewal of its gourmet offerings. After introducing the new menu (for a fee) for economy passengers, today launches - in addition to dine on demand - a new series of dishes and culinary offerings. For the next six months, the Lufthansa Group-owned carrier will pamper passengers with selected dishes from top Swiss chefs who have been on board in recent years as part of the award-winning culinary concept program SWISS Taste of Switzerland. The dishes, traditionally accompanied by regional wine and cheese specialties, reflect the culinary diversity of all Swiss regions. Of the 70 guest chefs and restaurateurs from all Swiss cantons who have been members since 2002, the current members are Silvia Manser, Silvio Germann, Jean-Marc Soldati, Mike Wehrle, Thomas Amstutz, Hans Jörg and Anja Zingg, Franck Reynaud, Christian Kuchler, Lorenzo Albrici and Rolf Hiltl.
Photographs:Claudia Link, Foodstyling: Thierry Fuchs
First Class guests can enjoy two dishes by Mike Wehrle of Bürgenstock Hotels & Resorts: a marinated lobster with sheep's cheese and cauliflower panna cotta for appetizer and a veal tenderloin with black truffle sauce as main course. Another main course to choose from is a sautéed cod with seafood nage and potato and fennel brandade by Silvio Germann of Andreas Caminada's IGNIV in Bad Ragaz. Two desserts round out the menu, including a blueberry slice with chocolate chips and Appenzeller beer ice cream by Silvia Manser of Truube restaurant in Gais.
Photographs:Claudia Link, Foodstyling: Thierry Fuchs
In addition, the airline now offers Business Class guests a vegetarian option for appetizers on the SWISS Taste of Switzerland menu. A signature beet tabbouleh with pea guacamole from Zurich's Hiltl restaurant can be chosen as an alternative to a Balik salmon sashimi with avocado, cucumber and wasabi vinaigrette by Christian Kuchler of tavern zum Schäfli in Wigoltingen. There are several options for the main course as well, including the "Meat Love" meatloaf with morel sauce, created by Anja & Hans-Jörg Zingg of the Mountain Club el paradiso in St. Moritz. To end on a sweet note, a cheesecake with chocolate cookie and citrus by Franck Reynaud of Hostellerie du Pas de l'Ours in Crans Montana.
New service concept in Business Class for a more personalized flight experience
In addition to the classic dining service in which dishes are served course by course, the new "casual dining" option will also give passengers the option of having their choice of appetizer, main course, and dessert served at the same time and at the time they prefer, in fact dine on demand.
Photographs:Claudia Link, Foodstyling: Thierry Fuchs
Finally on overnight flights, the additional service before landing will be replaced by the new SWISS Bistro. After the main service until just before landing, guests can choose from the menu a selection of hot dishes-such as a Swiss Prime Beef Burger with coleslaw salad-, cold dishes, and snacks for small and large appetites.
