Can you serve award-winning food at 36,000 feet?
Perhaps not on a regular basis. But last month, Swiss made an attempt, teaming with chef Andreas Caminada to make a memorable trans-Atlantic crossing. Caminada, a three-star Michellin chef, created a "pop up restaurant" on Swiss Flight 16 from Zurich to New York. The good news is that all passengers, even those in economy, got the fancy food on Nov. 21, though first and business class passenger were treated a bit better.
You can get a nice taste of what the flight was like by watching the video above, produced by Swiss. But if you want more details you should check out a post by food blogger Kerrin Rousset who was on board and wrote an excellent recap for her blog Mykugelhopf. Here's how she described the experience:
Not long after I settled into my seat 7G, a tray was placed before me: the amuse bouche ! Already an ambitious mix of flavors and textures, including a liquid filled Bloody Mary bonbon and lobster chips. Caminada was busy plating dishes in the SWISS First Class cabin and his message was loud and clear: there would be no sacrificing the level and quality of his food. As he said, it would be his restaurant cooking, “as usual.”
According to the blog, Caminada and his team served 11 courses in business class, and each was served along with a card detailing the ingredients.
"Standouts for me were mackerel three ways (panfried, marinated, tartare) with Kohlrabi, marinated avocado and pickled radishes; lightly cooked char with leeks three ways (braised, cream, dried with squid ink); and scallops that melted in your mouth, with carrot, spice bouillon and a seaweed cracker," Rousset writes.
For a bunch of pictures from the event, be sure to check out her blog.