Swiss Taste: Fine Dining and 30,000 Feet

Swiss Taste: Fine Dining and 30,000 Feet

For most frequent travelers, airline meals are an aspect of flying that is more endured than enjoyed. In fact, the late Julia Child was famous for bringing peanut butter and jelly sandwiches on transatlantic flights, proclaiming, “They even stay good for a day or two if you don’t eat them all on the plane.”

One notable exception has always been the airline of Switzerland, first Swissair (March 1931 to March 2002), and its reincarnation on April 1, 2002 as SWISS International Air Lines (www.swiss.com). Like its predecessor, SWISS has carried on the tradition of Swiss hospitality, as practiced in the country’s luxury hotels, in the air. A large part of that hospitality comes in the form of excellent onboard meals. For the past 14 years, SWISS has relied upon a host of talented Swiss regional chefs to create special dishes for onboard service in their first and business-class cabins in the SWISS Taste of Switzerland program.

Keep reading over at Passport magazine online. 

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