SWISS will be serving its premium customers culinary delights from Canton Baselland in Northern Switzerland from the beginning of March onwards. For the latest instalment in its award-winning “SWISS Taste of Switzerland” inflight foodservice programme, the airline has teamed up with Felix Suter and Sandra Marugg Suter of the Schlussel restaurant in Oberwil. SWISS will also be celebrating the “Banntag” custom in Liestal (Baselland) in mid-April under its “SWISS Traditions” banner.
From 2 March to 1 June SWISS First and SWISS Business travellers on long-haul flights from Switzerland will enjoy the tasty creations of Felix Suter and Sandra Marugg Suter of the Schlussel restaurant in Oberwil, Canton Baselland. The canton surprises many a visitor with its scenic beauty, its cultural variety and its numerous unique attractions; and the Suters delight their guests with their “Refinement of Simplicity” culinary philosophy. There’s no menu at the Schlussel: just a fine four-course meal that changes every two to three weeks. It’s a recipe which, since 2000, has earned the restaurant one Michelin star and 17 GaultMillau points.
SWISS First customers will enjoy such inflight delights as octopus salad with cauliflower, pineapple and marinated scampi followed by chicken ragout with Ettinger Drubel schnaps sauce, fresh morels and spring vegetables or braided sole fillets with veal jus and asparagus risotto. And for SWISS Business travellers Felix Suter has created such tasty offerings as smoked trout and char with Oberwil lavender honey dressing and bulgur salad, a main course of beef tenderloin with morel jus and saffron mashed potato or grilled John Dory with tomato cream sauce and a Mediterranean vegetable tartlet with feta, and a dessert of strawberry crumb cake with Basler Lackerli.
Along with its tasty regional cuisine, Canton Baselland is home to some fine wines, too. With its advanced cultivation methods, its new varietals and its keen sense of quality, the local wine industry is famed well beyond the canton’s borders. And SWISS is taking two classics of the region aloft to accompany the Schlussel’s creations: a refreshing Riesling-Sylvaner and an elegant Pinot Noir.
Beef for “Banntag”
SWISS will also be focusing on Canton Baselland for its latest “SWISS Traditions” feature. Ever year around Ascension Day the people of Liestal process around the town’s limits with banners, pipes and drums to check the boundary stones. And from 20 April to 3 May, SWISS Business travellers on selected European services will be offered typical local delights: salmon and potato salad or, on longer flights, “Basler Lummelibraten” with gnocchi, cabbage leaves filled with spaetzli or vegetable bolognese, all rounded off with a mousse with cherry jelly.
