Jan 2, 2023, 1:41 pm
Last edit by: NewbieRunner
Menus ex ZRH in F and C (6 Mar 24 - 4 June 24)
First Class:
https://preview.thenewsmarket.com/Pr...ets/663584.pdf
Business Class:
https://preview.thenewsmarket.com/Pr...ets/663583.pdf
Link for pre-ordering meals ex ZRH in F and C
https://www.pre-flight-shopping.com/en/?p=eHSqnIMU_UQ
Special themes in F for 2024 (from olm022 )
21. February - 5. March 2024 (Caviar Weeks)
22. May - 6. June 2024 (Theme to be communicated)
21. August - 3. September 2024 (Theme to be communicated)
20. November - 3. December 2024 (Theme to be communicated)
First Class:
https://preview.thenewsmarket.com/Pr...ets/663584.pdf
Business Class:
https://preview.thenewsmarket.com/Pr...ets/663583.pdf
Link for pre-ordering meals ex ZRH in F and C
https://www.pre-flight-shopping.com/en/?p=eHSqnIMU_UQ
Special themes in F for 2024 (from olm022 )
21. February - 5. March 2024 (Caviar Weeks)
22. May - 6. June 2024 (Theme to be communicated)
21. August - 3. September 2024 (Theme to be communicated)
20. November - 3. December 2024 (Theme to be communicated)
The SWISS Business & First Class Menu Thread
Nov 14, 2014, 2:18 pm
#316
Join Date: Jul 2013
Location: MRY - CNX - TXL
Programs: UA 1K / *G / Marriott PE / Expedia Gold+ / Hertz PC
Posts: 7,058
Nov 16, 2014, 4:03 pm
#317
Join Date: Sep 2014
Programs: Miles and More
Posts: 13
Jan 5, 2015, 6:15 pm
#321
Join Date: Jul 2005
Location: NYC
Programs: UA-1K MM, AA-Gold, DL-Silver, AS-MVP
Posts: 2,509
LX14
ZRH-JFK
Airbus A330 Business
January 2015
Menu
Appetizer - Salmon Tartare
Main - Swiss Sturgeon...
...which tasted and reminded me of this...
(UA's SF-style cioppini)
Dessert
Pre-arrival meal - Chicken Caesar Salad...
...which reminded me of this...
(UA's domestic F salad)
Overall, terribly disappointed with LX. Also flew LH and OS the last month, and found them both to have better food, ground experience, and better IFE.
ZRH-JFK
Airbus A330 Business
January 2015
Menu
Appetizer - Salmon Tartare
Main - Swiss Sturgeon...
...which tasted and reminded me of this...
(UA's SF-style cioppini)
Dessert
Pre-arrival meal - Chicken Caesar Salad...
...which reminded me of this...
(UA's domestic F salad)
Overall, terribly disappointed with LX. Also flew LH and OS the last month, and found them both to have better food, ground experience, and better IFE.
Jan 19, 2015, 7:00 am
#323
Join Date: Oct 2005
Location: FRA
Programs: LH SEN**, IHG Diamond Ambassador
Posts: 669
Totally agree. Had the same menu last week (also as only pax in F) on ZRH-ORD flight. Was completely full and a bit drunk from the wonderful wines. In addition (not on the menu), there was an excellent raclette that I asked to eat before landing.
Jan 28, 2015, 6:47 pm
#324
Join Date: May 2004
Programs: LX Senator; AF Platinum and Club 2000; AA Platinum for life (former EXP)
Posts: 494
Long Haul C Menu changes.....all good
Seems like a change made this past month in the long haul business service.
1. Nuts of high quality now served in a small bowl during cocktails. No more "sack" being passed out. Much classier.
2. Main courses presented in a way that shows that the components on the plate were cooked separately and plated before serving. That is a big change. When everything is cooked together, generally the vegetables get over cooked. This new way is much more like first class where things are plated in the galley.
3. Desserts much more substantial. No more little glass. Now a dessert plate.
4. Pre-landing meal is nicer. I liked the chicken caesar salad.
So overall, a nice upgrade to the C meal service.
1. Nuts of high quality now served in a small bowl during cocktails. No more "sack" being passed out. Much classier.
2. Main courses presented in a way that shows that the components on the plate were cooked separately and plated before serving. That is a big change. When everything is cooked together, generally the vegetables get over cooked. This new way is much more like first class where things are plated in the galley.
3. Desserts much more substantial. No more little glass. Now a dessert plate.
4. Pre-landing meal is nicer. I liked the chicken caesar salad.
So overall, a nice upgrade to the C meal service.
Jan 31, 2015, 2:08 am
#325
Senior Moderator, Moderator: Community Buzz and Ambassador: Miles & More (Lufthansa, Austrian, Swiss, and other partners)
Join Date: Jun 2005
Location: 150km from MAN
Programs: LH SEN** HH Diamond
Posts: 29,516
Seems like a change made this past month in the long haul business service.
1. Nuts of high quality now served in a small bowl during cocktails. No more "sack" being passed out. Much classier.
2. Main courses presented in a way that shows that the components on the plate were cooked separately and plated before serving. That is a big change. When everything is cooked together, generally the vegetables get over cooked. This new way is much more like first class where things are plated in the galley.
3. Desserts much more substantial. No more little glass. Now a dessert plate.
4. Pre-landing meal is nicer. I liked the chicken caesar salad.
So overall, a nice upgrade to the C meal service.
1. Nuts of high quality now served in a small bowl during cocktails. No more "sack" being passed out. Much classier.
2. Main courses presented in a way that shows that the components on the plate were cooked separately and plated before serving. That is a big change. When everything is cooked together, generally the vegetables get over cooked. This new way is much more like first class where things are plated in the galley.
3. Desserts much more substantial. No more little glass. Now a dessert plate.
4. Pre-landing meal is nicer. I liked the chicken caesar salad.
So overall, a nice upgrade to the C meal service.
I don't think everything could have been cooked together for the main course, though it certainly looked as if everything was heated together.
I'm not a great dessert eater so the small pot was ok by me but it will give them chance to serve something other than mousse.
Last edited by NewbieRunner; Feb 2, 2015 at 4:02 pm
Feb 1, 2015, 1:58 pm
#327
Join Date: Jan 2007
Programs: LH SENATOR
Posts: 1,040
I have been on the flight last week but haven't taken the dinner, I do not remember the whole menu but it was something like that:
For first course you got some Mixed plate of vegetables and cold cuts together with a small mixed salad and the cheese for dessert was also already on the tray. Before the first course was served there was an aperitive service accompanied with mixed nuts.
For Main Course they had Steak, I think there was a chicken, a fish dish and Rösti baked with tomato and cheese.
The breakfast service was similar to the other East Coast to Switzerland flights with a menu card that you filled out and handed over to the flight attendant before take off. It seems to me the only additional choice on the menu are the cold cuts otherwise it's the same as on the shorter flights from the East Coast.
For first course you got some Mixed plate of vegetables and cold cuts together with a small mixed salad and the cheese for dessert was also already on the tray. Before the first course was served there was an aperitive service accompanied with mixed nuts.
For Main Course they had Steak, I think there was a chicken, a fish dish and Rösti baked with tomato and cheese.
The breakfast service was similar to the other East Coast to Switzerland flights with a menu card that you filled out and handed over to the flight attendant before take off. It seems to me the only additional choice on the menu are the cold cuts otherwise it's the same as on the shorter flights from the East Coast.
Feb 2, 2015, 2:38 pm
#328
Join Date: May 2011
Location: Guatemala
Programs: CM PP DL GM
Posts: 406
I have been on the flight last week but haven't taken the dinner, I do not remember the whole menu but it was something like that:
For first course you got some Mixed plate of vegetables and cold cuts together with a small mixed salad and the cheese for dessert was also already on the tray. Before the first course was served there was an aperitive service accompanied with mixed nuts.
For Main Course they had Steak, I think there was a chicken, a fish dish and Rösti baked with tomato and cheese.
The breakfast service was similar to the other East Coast to Switzerland flights with a menu card that you filled out and handed over to the flight attendant before take off. It seems to me the only additional choice on the menu are the cold cuts otherwise it's the same as on the shorter flights from the East Coast.
For first course you got some Mixed plate of vegetables and cold cuts together with a small mixed salad and the cheese for dessert was also already on the tray. Before the first course was served there was an aperitive service accompanied with mixed nuts.
For Main Course they had Steak, I think there was a chicken, a fish dish and Rösti baked with tomato and cheese.
The breakfast service was similar to the other East Coast to Switzerland flights with a menu card that you filled out and handed over to the flight attendant before take off. It seems to me the only additional choice on the menu are the cold cuts otherwise it's the same as on the shorter flights from the East Coast.
Aug 28, 2015, 12:44 am
#330
Join Date: Apr 2010
Programs: LX SEN
Posts: 313
SWISS launches new gourmet concept for First Class guests
Swiss International Air Lines is further enhancing its inflight foodservice for its First Class guests. Four times a year, SWISS First customers on long-haulflights from Switzerland will now be served exclusive seasonal gourmet delights such as truffles or caviar.
The “SWISS Connoisseur Experience” will offer First Class customers on long-haul flights from Switzerland carefully-selected food specialities that are geared to the season and focus on a particular gourmet delight. The new feature will be offered four times a year for a two-week period, and will supplement the existing award-winning “SWISS Taste of Switzerland” inflight food concept to provide even more culinary variety for First Class guests. The first SWISS Connoisseur Experience will be offered from 2 September.
“SWISS Steakhouse” and “Truffle Weeks” ahead
The new concept kicks off with a “SWISS Steakhouse” feature with special meat and salad choices, which will be offered from 2 to 15 September. The starters here will include a Caesar salad with croutons, Parmesan and anchovies or an iceberg salad with blue cheese, tomatoes and chives, all served fresh at the table. For their main course guests will be able to choose between Australian wagyu beef, an Irish Angus fillet or corn-fed chicken breast, served together with such steakhouse classics as potato gratin, baked potatoes, spinach or grilled corn. An original American cheesecake will round off the SWISS Steakhouse meal.
The next SWISS Connoisseur Experience, in November, will celebrate the truffle season with a particular focus on white Alba truffles. Here, too, the emphasis will be on the finest and freshest ingredients, with the cabin staff grating truffles at the customer’s seat onto their truffle carpaccio, truffle soup or truffle pasta meal.
Seafood and caviar lined up for 2016
In February of next year SWISS will be offering its First Class guests selected seafood specialities. The choice here is set to include lobster, crayfish and Coquilles St-Jacques. And this will be followed in May with an exclusive caviar tasting programme offering various types of caviar including Sevruga, Prunier and Switzerland’s own Oona caviar from the Tropenhaus Frutigen.
Swiss International Air Lines is further enhancing its inflight foodservice for its First Class guests. Four times a year, SWISS First customers on long-haulflights from Switzerland will now be served exclusive seasonal gourmet delights such as truffles or caviar.
The “SWISS Connoisseur Experience” will offer First Class customers on long-haul flights from Switzerland carefully-selected food specialities that are geared to the season and focus on a particular gourmet delight. The new feature will be offered four times a year for a two-week period, and will supplement the existing award-winning “SWISS Taste of Switzerland” inflight food concept to provide even more culinary variety for First Class guests. The first SWISS Connoisseur Experience will be offered from 2 September.
“SWISS Steakhouse” and “Truffle Weeks” ahead
The new concept kicks off with a “SWISS Steakhouse” feature with special meat and salad choices, which will be offered from 2 to 15 September. The starters here will include a Caesar salad with croutons, Parmesan and anchovies or an iceberg salad with blue cheese, tomatoes and chives, all served fresh at the table. For their main course guests will be able to choose between Australian wagyu beef, an Irish Angus fillet or corn-fed chicken breast, served together with such steakhouse classics as potato gratin, baked potatoes, spinach or grilled corn. An original American cheesecake will round off the SWISS Steakhouse meal.
The next SWISS Connoisseur Experience, in November, will celebrate the truffle season with a particular focus on white Alba truffles. Here, too, the emphasis will be on the finest and freshest ingredients, with the cabin staff grating truffles at the customer’s seat onto their truffle carpaccio, truffle soup or truffle pasta meal.
Seafood and caviar lined up for 2016
In February of next year SWISS will be offering its First Class guests selected seafood specialities. The choice here is set to include lobster, crayfish and Coquilles St-Jacques. And this will be followed in May with an exclusive caviar tasting programme offering various types of caviar including Sevruga, Prunier and Switzerland’s own Oona caviar from the Tropenhaus Frutigen.