Starting from today, SWISS will be serving delicacies from Switzerland's Canton Grisons to delight its inflight guests.

As part of the latest food service concept of the airline entitled "SWISS Taste of Switzerland", Frédéric Breuil, the most renowned executive chef of Badrutt's Palace Hotel and his colleague Reto Mathis of Mathis Food Affairs in Corviglia St. Moritz have come out with a series of tasty meals for the customers of First and Business Classes.

The new "SWISS Taste of Switzerland"concept is to remain on SWISS flights until March 18.
 
The mouth watering range of starters supplied to the Business Class guests comprise slices of air-dried venison and gravlax combined with a dill and mustard sauce along with a ratatouille salad. Reto Mathis' is the main course, which is a type of fillet steak along with herb butter and jus lié, supplied with red and yellow carrots apart from a truffle-and-potato timbale. The dessert is an incredible chocolate truffle cake laid on a blackberry coulis.

"SWISS Taste of Switzerland" culinary concept is a remarkable innovation by SWISS offering an intriguing sample of Switzerland's varied regional cuisines prepared specially to entertain its customers. Introduced way back in 2002, the programme has already featured the preparation of various cantons comprising Vaud, Valais, Basel, Zurich, Appenzell and Ticino. "SWISS Taste of Switzerland" has also secured the Mercury Award for innovation in culinary approach presented by the inflight catering industry.

Visit www.swiss.com to know more.