SWISS Taste of Switzerland: Nidwalden Culinary Delights by Chef Fabian Inderbitzin

SWISS unveils its 'Taste of Switzerland' summer edition, highlighting Canton of Nidwalden's cuisine. Michelin-starred Chef Fabian Inderbitzin crafts menus for First, Business, and Premium Economy, featuring local ingredients, Swiss cheeses, and unique cocktails.

First & Business Class Menus

SWISS is likewise providing its Service Course visitors some delightful offerings from Nidwalden complements of Chef Fabian Inderbitzin. This consists of a starter of seasoned salmon trout with smoked trout mousse and eggs, horseradish cream, pickled red onions, ponzu, and rooibos gel. A number of choices for his main courses in Business Course are beef brasato with black truffle potato, jus and celeriac purée, glazed carrot and celery, or pikeperch with eco-friendly pea velouté, saffron polenta, sautéed artichoke, mini-corn, and red pepper drops. For treat, delight in a chocolate marquise with raspberry gel and chantilly lotion.

Chef Fabian Inderbitzin’s Vision

“When I think about Nidwalden, I think about Lake Lucerne, natural herbs, fruits, and top notch products sourced directly from the region. For SWISS visitors, I intended to record specifically this way of life and produce recipes that are light, summer time, and loaded with character. I am delighted to send these flavors on their trip worldwide,” says Cook Fabian Inderbitzin.

Toast in First Class with a glass of Pommery Cuvée Louise Millésime 2008 Parcelles crafted from Chardonnay and Pinot Noir grapes from Vranken Pommery Reims in Champagne, France, or delight in the SWISS signature Alpine Significance mixed drink, developed solely for SWISS by prize-winning bartender and gastro business owner Sarah Madritsch.

SWISS Taste of Switzerland: Nidwalden Edition

Travelers flying on Swiss International Air Lines long-haul flights leaving from Switzerland this summer season will certainly experience the latest edition of ‘SWISSTasteof Switzerland’ showcasing the Canton of Nidwalden.

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Premium Economy Delights

The SWISS Premium Economic climate recipes are also motivated by the canton of Nidwalden, where tourists can select a main dish of beef stroganoff with tagliatelle, yellow and red peppers. Naturally, don’t forget the Swiss regional cheese including Langentannen and Dallenwiler Weichi Geiss with Swiss pear bread. To end up, enjoy a lemon cake with mascarpone cream and lemon gel.

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“I am happy to invite the Canton of Nidwalden back aboard as one of our culinary visitor cantons after an absence of 8 years. Fabian Inderbitzin has an exceptional capacity to reinterpret the flavors of his home region in a modern-day and unusual way. His food selections stimulate memories of warm days on the coasts of Lake Lucerne and bring a preference of the Swiss summer season to our visitors around the globe,” states Heike Birlenbach Principal Customer Policeman at SWISS.

SWISS is also offering its Service Course visitors some delectable offerings from Nidwalden matches of Cook Fabian Inderbitzin. The SWISS Costs Economic climate dishes are also motivated by the canton of Nidwalden, where vacationers can select a major training course of beef stroganoff with tagliatelle, yellow and red peppers. Of course, don’t fail to remember the Swiss local cheese including Langentannen and Dallenwiler Weichi Geiss with Swiss pear bread.

Meet the Michelin-Starred Chef

SWISS First and Business Class guests will uncover menus crafted by Michelin-starred Chef Fabian Inderbitzin. Chef Fabian Inderbitzin is the Head Cook at Seerestaurant Gazebo in Hergiswil, Nidwalden, situated on the beautiful coasts of Lake Lucerne. He has actually earned both 17 Gault Millau points and a Michelin star.

His menus evoke memories of sunny days on the coasts of Lake Lucerne and bring a taste of the Swiss summer to our visitors around the world,” states Heike Birlenbach Chief Customer Policeman at SWISS.