SWISS Taste of Switzerland – Marmite Youngster special
Culinary creations of the Marmite Youngsters on SWISS long-haul flights and in SWISS First lounges as of December
Until 4 March, guests in SWISS First and Business on long-haul flights departing from Switzerland will be offered menu creations from the Marmite Youngster award winners 2024. In this special edition of SWISS Taste of Switzerland we are thus not focusing on the cuisine of a particular canton, but rather on the support of young talents to present their innovative ideas to an international audience. SWISS First guests can further look forward to a culinary surprise in the SWISS First lounges at Zurich airport.
With the Marmite Youngster awards, the Swiss gastro magazine «marmite» has been showcasing the biggest young talents in Swiss gastronomy ever since 2011. For the very first time, this year’s winners in the categories of kitchen, pâtisserie, service and sommellerie, were given the opportunity to create a sophisticated menu for our guests on board on in the lounges.
Guests can enjoy sumptuous creations by chef Fabio Vulcano and remarkable desserts by pâtissier Jonathan Pichler. The accompanying wines were selected by sommelier Martina Wilhelm. Guests in the SWISS First Lounges at Geneva and Zurich Airport can begin their culinary journey with the Marmite Youngsters even before take-off, with an amuse-bouche and a specially created "Alpine Breeze Mule" aperitif created by Chef de Rang Lynn Ann Meier.
For the first course, SWISS First guests awaits a potato and kale mousse with crispy salsiz crumble. For the main course, chef Fabio Vulcano prepared a boneless veal ossobuco with yuzu jus and veal tongue. Alternatively, guests can also choose the cod with the “Pure Swiss Alpine Caviar” by “Oona Caviar”. The course is concluded with a buckwheat mousse with sea buckthorn compote by pâtissier Jonathan Pichler.
Our guests in SWISS Business can start their meal with a cured char with calamansi gel, pickled parsnip and parsnip purée. For the main course, Fabio Vulcano offers guests the choice of the brasato, served with creamy polenta and ratatouille, and the “Pure Swiss Alpine Perch” by “Oona”. The menu is rounded off with Jonathan Pichler’s hazelnut slice, served with Bionda white chocolate mousse and marinated plums.
The three-course menu in SWISS Premium Economy is also inspired by the Marmite Youngster award winners. Among others, guests can enjoy a traditional Valais potato rösti with tomato slices and raclette cheese, as well as a chestnut cake with vanilla whipped cream for dessert.