Swiss First Class and Business Class passengers on intercontinental flights from Switzerland are in for a special treat. Starting September 4 and running through December 4, 2018, menus designed by Mike Wehrle, Culinary Director of Switzerland’s award-winning Bürgenstock Hotels & Resort Lake Lucerne will be offered as part of the “Swiss – Taste of Switzerland” program.
In collaboration with Swiss, Chef Wehrle has created dishes with an international perspective that take inspiration from the luxury resort’s eight highly-popular restaurants: RitzCoffier by Marc Haeberlin, Spices Kitchen & Terrace, Sharq Oriental, Taverne 1879, Verbena, Oak Grill, the Golf Restaurant and the Hammetschwand Restaurant. And several dishes will showcase the bounty of Lucerne and its local purveyors. Local cheese, sausage, smoked ham, wurst and wines from neighboring suppliers will be on the menu.
Swiss First Class travelers can look forward to starting their meal with a choice of six first courses: Marinated Lobster with Cauliflower Panna Cotta or Quail Galantine Perfumed with Asian Spices. Three of the four main courses are: Black Cod with White Olives, Eggplant Tagine or Veal Tenderloin with Black Truffle Sauce. A selection of cheeses from the canton of Nidwalden will be followed by either Chocolate Marquise with Poached Pears or Berry Tartlet with Meringue and Blueberry Sorbet.
In Business Class, SWISS passengers will enjoy a choice of three first courses including Vitello Tonnato or Salmon Trout Tataki with Pumpkin and Chervil Root. Two of the four main course are: Beef Tenderloin with Valle Maggia Pepper Sauce or Pikeperch Fillet with Noilly Prat Sauce. To end the meal, a cheese course and then a Passion Fruit Cheesecake.
With more than 25 years of experience at Michelin-starred restaurants and international luxury hotels, Swiss guest chef Mike Wehrle oversees a team of 95 chefs and manages all eight of the Bürgenstock Resort’s restaurants as well as its banqueting facilities.
“It’s an honor for my team and me to create meals for Swiss and its discerning passengers,” said Culinary Director Mike Wehrle.
“We’re very pleased that there will be a taste of the Bürgenstock Resort onboard Swiss flights for the next three months,” explained, Managing Director Bruno H. Schöpfer.
“Once Swiss passengers taste Mike’s menus, they will want to try his cuisine at our eight restaurants!” Bruno added.
Meals will be accompanied by French and Spanish wines as well as two wines from Lucerne: the 2017 Müller Thurgau and the 2016 Pinto Merlot Barrique both from the Brunner Winery.
