SWISS brings the flavors of a summer in Nidwalden on board | News

Over the next three months, Swiss International Air Lines (SWISS) will serve culinary creations from the canton of Nidwalden to its First and Business Class guests on long-haul flights from Switzerland. The dishes were created by Fabian Inderbitzin, chef at Seerestaurant Belvédère in Hergiswil, located on the picturesque shores of Lake Lucerne. His passion for regional products and his ‘haute cuisine du terroir’, which combines tradition with influences from all over the world, has earned him both a Michelin star and 17 Gault Millau points.

Fabian Inderbitzin’s creations are inspired by the pleasures of a Swiss summer: fresh herbs, sun-ripened fruit, refined fish and meat specialties and subtle international influences come together in a modern interpretation of the regional cuisine.

Heike Birlenbach, Chief Customer Officer at SWISS: “I am delighted to welcome the canton of Nidwalden back on board as one of our culinary guest cantons after an eight-year absence. Fabian Inderbitzin has a remarkable ability to reinterpret the flavors of his home region in a modern and surprising way. His menus evoke memories of sunny days on the shores of Lake Lucerne and give our guests around the world a taste of the Swiss summer.”

Fabian Inderbitzin, chef at Seerestaurant Belvédère: “When I think of Nidwalden, I think of Lake Lucerne, herbs, fruit and high-quality products straight from the region. For SWISS guests, I wanted to capture exactly that way of life and create dishes that are light, summery and full of character. I am happy to send these flavors on their journey around the world.”

First class: duck liver parfait, black cod and pistachio flan

In First Class, guests can start their culinary journey with parfait from responsibly sourced duck liver, served with quince gel, marinated shimeji and shiitake mushrooms, dried pear puree and Nidwalden meat specialties such as game Mostbröckli, salted pork and chili sausages. Main courses include herb-crusted lamb loin with eggplant puree or black cod with Piment d’Espelette, saffron beurre blanc and beluga lentils. For dessert, guests can enjoy pistachio flan with strawberry essence, fresh summer berries and almond financier.

Business Class: salmon trout, stewed beef and chocolate marquise

In Business Class, the menu opens with marinated salmon trout, served with caviar, horseradish cream and ponzu-rooibos gel. The main course consists of stewed beef with black truffle jus and potato-celeriac puree or pike-perch with pea velouté and saffron polenta. To end the meal on a sweet note, SWISS serves a chocolate marquise with raspberry gel and chantilly cream.

Premium Economy Class: Beef Stroganoff, Nidwalden Goat Cheese and Lemon Cake

The four-course menu in Premium Economy Class is also inspired by the canton of Nidwalden. Guests can enjoy beef stroganoff with tagliatelle and paprika, accompanied by regional cheese specialties such as ‘Langentannen’ and ‘Dallenwiler Weichi Geiss’, served with Swiss pear bread. To round off the meal, SWISS offers lemon tart with mascarpone cream and lemon gel.