SWISS Connoisseur Weeks – Saffron: The Red Gold on Board SWISS First
From May 21 to June 3 we are taking our guest on an exquisite culinary journey.
For the second SWISS Connoisseur Weeks of the year, we are taking our SWISS First guests on all long-haul flights departing from Zurich and Geneva.This time, a particularly precious spice takes center stage: saffron, the red gold.
Saffron enhances selected dishes during these special gourmet weeks – from starter to dessert. The menu begins with a creamy saffron soup, refined with crispy bacon and young spinach. For the main course, guests can choose between two delicious options: a classic bouillabaisse with John Dory, red mullet, prawns, and mussels in an aromatic saffron broth with root vegetables and rouille sauce, or tender braised ossobuco with gremolata and fragrant saffron risotto. The sweet finale is a delicate saffron trilogy consisting of a tartlet with mousse and a scoop of ice cream.
Another highlight is the saffron-infused gin from the renowned Swiss distillery Matte, which offers an unparalleled taste experience either neat or with tonic water.
At the heart of these culinary creations is premium organic Swiss saffron from Adanks Biofarm in Fläsch, Grisons – a small family business known for top quality and sustainable cultivation. Lovingly and carefully grown, this Swiss saffron lends the dishes their unique exclusivity.
Learn more about Adanks Biofarm and saffron cultivation in Switzerland
Connoisseur Weeks Saffron | SWISS