The latest rendition of SWISS Taste of Switzerland, a culinary initiative curated by Swiss International Air Lines (SWISS), highlights Restaurant de l’Hôtel de Ville in Crissier, located within the Canton of Vaud. Elevating Vaudois cuisine to new heights, this renowned establishment joins the three-month program until August 2024. With a storied history spanning four generations of head chefs, Restaurant de l’Hôtel de Ville proudly boasts three Michelin stars and 19 Gault-Millau points. Leading this gastronomic journey is the highly acclaimed and experienced chef Franck Giovannini, showcasing his exquisite dishes as part of this esteemed culinary program.

Since its inception in 2002, the SWISS Taste of Switzerland program has been a hallmark of Swiss International Air Lines’s commitment to showcasing the nation’s rich culinary diversity. The program, which now includes meals for Premium Economy Class, invites top chefs from across Switzerland‘s 26 cantons to create seasonal and regionally inspired dishes with wines and cheeses from their hometowns. Over the past 21 years, 84 guest chefs have brought their unique flavors to the SWISS inflight experience, and it will now host its 85th, with head chef Franck Giovannini.

For the next three months, SWISS’s long-haul flights from Switzerland will showcase the culinary masterpieces of chef Giovannini, whose restaurant boasts three Michelin stars and 19 Gault-Millau points. Located just minutes from Lausanne, Restaurant de l’Hôtel de Ville is renowned for its outstanding cuisine.

“Franck Giovannini’s cuisine is highly innovative and is based on seasonal and regional ingredients that are all combined into a truly sophisticated experience,” said SWISS Head of Brand Experience Julia Hillenbrand, in a press release. “And, we’re delighted to be able to familiarize our inflight guests with Canton Vaud, with all its gastronomic variety, through Franck’s creations.”

SWISS new menu

Available to First Class passengers, the SWISS Taste of Switzerland meal begins with a luxurious Langoustine with a soft tomato mousse, followed by a main course of veal filet mignon with Conchiglioni pasta filled with Aubergine caviar. For Business Class travelers, choices include beef tenderloin with pesto polenta or grilled chicken breast with Gnocchetti di Zita pasta. To finish, a classic Vaudois dessert awaits: an éclair with raspberries and caramelized pistachios.

Even Premium Economy guests are in for a treat, with a menu inspired by Canton Vaud. Highlights include local specialty cheeses like Gruyère and Bleu du Village, complemented by a traditional apricot tart.

SWISS cake

“I have been working at the Restaurant de l’Hôtel de Ville in Crissier for some 29 years now,” says chef Giovannini in a press release. “I’ve had the great fortune to cook alongside such outstanding chefs as Frédy Girardet, Philippe Rochat, and Benoît Violier. I’m carrying on this exceptional tradition by preserving my predecessors’ culinary philosophy while further developing it daily. I am delighted to share the spirit and the heritage of this wonderful establishment with SWISS and its guests.”

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