SWISS will be taking its guests on a gourmet trip to Switzerland’s Canton Uri from 5th of March onwards in the next chapter of its ‘SWISS Taste of Switzerland’ inflight culinary program. The latest special meal creations for First and Business Class travelers are the work of top chef Joshua Lüscher, chef de cuisine at the famed Zwyssighaus restaurant in the village of Bauen on the shores of Lake Lucerne.
[Zurich, Switzerland]. [March 4, 2025] Every three months, in collaboration with it’s long lasting catering partner, gategourmet, a new top chef is invited to create a varied selection of quality dishes from their ‘home’ canton to be served aboard SWISS’s long-haul flights from Switzerland. The meal creations are also accompanied by wines and cheeses from the region concerned.
As the prime supplier of SWISS’s inflight food and beverage product, gategourmet has worked hand by hand with chef Joshua and ensures that all these meal creations arrive on board in the finest possible quality.
Chef Joshua Lüscher, who is 34 and has already cooked his way to 15 GaultMillau points, and his creative concoctions have earned him a firm place among Switzerland’s rising culinary stars.
Chef Joshua Lüscher
Copyrights images: Swiss International Air Lines
Aromas of Central Switzerland aloft
SWISS’s First Class customers can look forward to starters that include an elegant tatar of cured pikeperch and mustard pickles, served with marinated white asparagus. Their main course options include a tender veal steak with herb butter jus and green pea and potato purée or goat meatballs and velouté with crayfish and clam sauce. And they can round off their meal with a dulce de leche tartlet with poached pear.
SWISS’s Business Class travelers can begin their meal with a new take on a classic starter of vitello salmone with capers and toasted brioche. Their main course options include a braised beef shoulder and jus with morels served with ribelmais polenta or chicken breast with Casimir curry sauce. A lemon cake with mascarpone and verbena gel offers a sweet conclusion to their Uri culinary experience.
The three-course meal which will be served in Premium Economy Class for the next three months is also inspired from Uri cuisine, guests here can look forward to such inflight delights as a beef stew with red wine sauce and a fruity rhubarb tiramisu, designed by gategourmet’s pastry chef Thomas Kappis. “To bring this idea to life, we have reimagined the classic tiramisu. The dish centres on a spring-like rhubarb compote, which perfectly balances the dessert’s usual sweetness. The rhubarb not only adds a fresh acidity, but also provides an exciting splash of colour on the plate” explains chef Kappis.
Chef Thomas Kappis
The classic components such as the airy sponge mixture and the fine mascarpone cream have been retained, but with a special touch: egg liqueur. This provides a creamy depth and makes the tiramisu particularly smooth. The result is a seductive interplay of fruity, sour and sweet flavours – the perfect dessert to celebrate spring in the Premium Economy.
About gategroup
gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. gategroup provides passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. For further information, please visit www.gategroup.com.
Copyrights images: Swiss International Air Lines
