The very charming FA soon arrived with the plate of amuse bouche, which consisted of three small items that all tasted excellent. As she cleared away the empty plate, she asked what I would like to drink with my first course and I asked to try the Swiss white wine, Initio 2008. According to the menu, it was a blend of 70% Riesling, 20% Pinot Noir and 10% Rauschling. Swiss wine is not something that is commonly encountered in the UK so I thought it would be interesting to try. She also asked whether I would prefer still or sparkling water, and I opted for sparkling water which was San Pelligrino.

Unfortunately, when the wine arrived it was not really to my taste at all - quite an unusual and interesting taste, but not for me. I asked to switch back to the Cuveé Louise when she next came round and, once the flute arrived, I was glad to be back on more familiar grounds (and a great tasting one, too!). Meanwhile, we were flying over France and I was greeted with the dazzling sun, dark blue skies and a nice bed of clouds when I looked outside the window. And to make you really look forward to the meal, the comforting smell of the bread in the oven was filling the whole cabin.



Amuse Bouche



The very impressive table with the Swiss white and water



The first of many photos of the view outside



Back on the champagne, and the menu


The menu for this flight was extensive and - with the exception of the Thai green curry - it was nice to see a coherent collection of dishes rather than the mix-mash of food from all over the world that you sometimes end up seeing on SQ for example. Here is the menu for the flight:


LUNCH
SWITZERLAND - NORTH AMERICA

GOURMET MENU
*Created by our featured chef Dani Jann-Annen, Landgasthof Adler, Ried-Muotathal
+Designed by Hiltl, Zurich's vegetarian restaurant since 1898

First Courses
*Selection of appetisers:
Pike-perch terrine
Scallops on polenta with an olive and plum tapenade
Mosaic of beef and garden vegetables
Lovage and cream cheese crepe roulade
-
Loch fyne smoked salmon fillet
-
* Tomato consomme with Alpine cheese grissini and basil ice cream

Salad
Selection from the salad trolley

Main Courses
* Fillet of beef with summer morel ragout, linguine pasta with red chilli julienne, baby carrot and green asparagus
-
Thai green curry with basmati rice
-
+ Saffron pasta in a herb and mascarpone cream sauce with green asparagus and tomatoes
-
Special of the day (Pan-Fried John Dory)
-
Choice of vegetables

Cheese
Selection of Swiss artisan cheese

Dessert
*Chriesibragel - warm cherry compote with elderflower ice cream
-
*Muota Valley fresh cream cake with kirsch schnapps
-
Sprungli chocolates and pralines
Espresso and a selection of coffees and teas

SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads, Swiss cheese and fresh fruits

ARRIVAL SERVICE

Selection of sandwiches
-
Schwyz Alpine cheese, potato and nutmeg quiche
-
Lamb medallions with rosemary jus and Summer vegetable risotto
-
Selection of sweet delights

Wine List

Champagne
- Pommery Cuvee Louise (1998)

White Wine
- Initio (2008)
- Chablis AOC 1er Cru Vaillons (2006)
- Gruner Veltliner Smaragd, Terrasen (2007)

Red Wine
- Konvent (2007)
- Chateau Bahans Haut-Brion (2004)
- CVNE Rioja Imperial Reserva (2001)

Dessert Wine
- Chateau Raymond Lafon (1998)

Port
- Porto Calem 20 years old


The FA came round with the trolley containing various items for my table setting, including my own personal bread basket which was a nice touch. The napkin containing the cutlery was wrapped in a red ribbon - they really seemed to like their red-on-white, and I can't blame them. By the time all the cutlery were laid out, it was quite a comprehensive and impressive array of items. I started on the bread which was still warm and tasted great.



Trolley with table setting items



The doilly - old fashioned, but somehow made sense in this elaborate table setting



We were flying near London at this point



The table fully laid out - quite impressive, isn't it?


Soon, the FA came round with the trolley of appetisers. The description on the menu all sounded appetising, so it was not a difficult choice when she asked whether I would like just a few items or all of them. The smoked salmon used to be Balik salmon until quite recently when it was "downgraded" to Loch Fyne, but being a big, big fan of salmon in any form or guise (I'm quite convinced I could well have been a grizzly bear in Alaska in my previous life, waiting for the jumping salmon on the river...) I was not going to start complaining.



Trolley now with the selection of appetisers



The most exciting sight I've seen all day