Tasty treats in the air

FIRST and business-class travellers on Swiss International Air Lines are getting a taste of the Mediterranean from Edgard Bovier, chef de cuisine at the Hotel Lausanne Palace & Spa.

The collaboration with the Lausanne Palace in Canton Vaud is the 30th chapter in the airline’s ‘Swiss Taste of Switzerland’ inflight foodservice concept, which takes passengers on a culinary journey of discovery through Switzerland’s various regions. The hotel’s own Table d’Edgard Restaurant boasts one Michelin star and no fewer than 17 (out of a maximum of 20) GaultMillau points.

Until November 30, Bovier’s creations will be available on intercontinental flights from Switzerland as well as selected inbound intercontinental services and longer European flights.

First-class customers can look forward to offerings such as a fillet of veal with citrus crust, served with gnocchi alla romana, chicken breast with Mediterranean filling served with gratin dauphinois or a courgette flower filled with pike-perch mousse. flight

The desserts include Matterhorn chocolate mousse with meringue and double cream or a warm pear tarte tatin with special vanilla ice cream. Business-class travellers can choose between a beef pot-roast with preserved oranges, chicken breast with artichoke and pea lasagne verdi or pan-fried cod with red curry and coconut sauce.

With more than 1,800 hours of sunshine a year, Canton Vaud is an excellent grape growing region and Swiss business travellers will be offered a selection of local beverages.

Edgard Bovier, who is originally from Canton Valais, was chef de cuisine at the Hotel Ermitage in Küsnacht near Zurich from 1990 to 2004. The Guide Michelin awarded him a star for his talents and skills in 1994. In 2004 he moved to become chef de cuisine at the Lausanne Palace & Spa.

“I find the inspiration for my recipe creations in seasonal produce that I discover at the market, in the fields and vegetable gardens of the south, during my travels along the Italian Riviera and in Nice and in the scents and smells of sun-blessed Provence,” he said.

Under its ‘Swiss Taste of Switzerland’ concept, which was launched in 2002, Swiss works with different leading Swiss chefs every three months whose creations include dishes which reflect the particular character and specialities of their home canton. The programme earned the inflight catering industry’s Mercury Award in 2003 for its innovative approach.

The collaboration with the Lausanne Palace & Spa and its Table d’Edgard Restaurant is the 30th stop on this ‘Swiss Culinary Tour’. Located in the heart of the city which is also home to the International Olympic Committee, the hotel enjoys spectacular views of Lake Geneva and the Alps beyond. With its historical elegance, the Lausanne Palace offers a perfect blend of luxury and comfort, and also boasts an extensive wellness and beauty centre.