LATE NIGHT SUPPER
First Course
Sliced air-dried venison and gravlax with dill and mustard sauce accompanied by ratatouille salad
Cream of tomato soup with basil
Main Course Fillet steak with herb butter and jus lie served with red and yellow carrots and a truffle and potato timbale
-OR-
Gratinated chestnut lasagne with red lentil sauce and chard
Cheeses
Selection of Swiss cheeses with pear bread
Dessert
A sweet dream
Swiss chocolates
Coffee and a selection of teas
THE FLEXIBLE OPTION Choose between a lighter meal of antipasti, warm soup and cheese or enchance your selection by adding the main course and dessert. The choice is yours.
GALLEY SNACK A selection of snacks and soups is available throughout the flight from the Galley
BREAKFAST
To order your preferred selection, please fill in the breakfast card and hand it to your flight attendant
Fresh seasonal fruit
Selection of yoghurts
Omelette served with chipolata, diced tomatoes and spinach
-OR-
Apple Gratin
-OR-
You may prefer our cold selection:
Sliced turkey and farmer's ham served with Camembert and Engadine mountain cheeses
Assortment of breakfast breads served with butter and preserves
Coffee and a selection of teas
--------------------------------------------------------- GRU-SCL
BRUNCH Fresh Seasonal fruit
Fruit yoghurt
Scrambled eggs served with veal sausage, grilled tomato and roesti
-OR-
Spinach tortellini in tomato sauce topped with Parmesan
Assortment of breads
Menu also printed in German, Spanish and Portugese
C-96-C1
12/07 - 03/08
96
Last edited by 9V-JKL; 30 January 2008, 02:07 PM.
Reason: Added Menu Code
White Wine Zurcher Riesling - Silvaner, 2006
VOLG Weinkellereien, Canton Zurich
100% Riesling x Silvaner
Sauvignon Blanc Neethlingshof 2006
Neethlingshof Estate, Stellenbosch, South Africa
100% Sauvignon Blanc
Red Wine Trimmis Blauburgunder Schieferwander Originis, 2006
VOLG Weinkellereien, Canton of Grisons
100% Pinot Noir
Clarendelle AC 2003
Clarence Dillon Wines
Bordeaux, France
Merlot, Cabernet Sauvignon, Cabernet Franc
Alto Rouge 2004
Alto Estate, Stellenbosch, South Africa
Blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Shiraz
SWISS Discovery Wines
Specialities or rarities, these wines are exclusively selected for Swiss Business for only a short period Your cabin crew will be delighted to give you details about the special treat on board today
Port Porto Niepoort Tawny
Portugal
Touriga Nacional, Touriga Francesa, Tinto Cao, Tinta Roriz, Tinta Barroca and others
Apertifs
Vodka
White Rum
Martini bitter
Gin
Liqueurs & Digestifs
Cognac Davidoff Classic
Alexander Grappa
Jack Daniel's Whisky
Glenfiddich Single Malt Whisky
Baileys Irish Cream
Fernet Branca
Cointreau
Williamine
Kirsch
Coffees & Teas
Coffee
Decaffeinated Coffee
Black Tea
Verbena
Earl Grey
Darjeeling
Peppermint
Camomile
Green Tea
Refreshing drinks
International beer
Swiss beer
Non-alcoholic beer
Soft drinks
Juices - tomato, orange, apple, pink grapefruit
Mineral water (sparkling and still)
Chicago to Zurich 9-11/2008
Swiss Business Class
Wine List
Champagne
Brut Mosaique Jacquart Reims, France
White Wine
Chasselas Cave des Viticulteurs de Bonvillars, Concise AOC, Switzerland 2007
Albarino Pazo San Mauro Rias Baixas DO Spain 2007
Red Wines
Pinot Noir/Gamay Cave des Viticulteurs de Bonvillars, Vaudois AOC, Switzerland 2006
Clarendelle Clarence Dillon Wines Bordeaux AC France 2003
Puro Ojo de Agua – Dieter Meier Mendoza Argentina 2007
Port
Porto Niepoort Tawny Dao, Portugal
Menu
Chicago to Zurich
Dinner
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
First Course
Ahi tuna and smoked salmon with raisin chutney and mixed salad
Seasonal Salad with a balsamic vinaigrette
Main Course
Grilled fillet of beef served with a tomato and leek sauce, ratatouille and sautéed potatoes
*Created by our featured chef Pierre-Andre Ayer, Restaurant Le Perolles, Fribourg
Or
Macadamia crusted chicken breast served with apricot demi-glace, broccoli and a vegetable rice
Or
Seared halibut served with a roasted pepper sauce, green beans, baby carrots and saffron penne pasta
Or
Ricotta Ravioli with a tomato sauce and sautéed mushrooms
Cheeses
Dessert
Vanilla mousse with strawberries
Or
Fruit Salad
Swiss Chocolates
Espresso and a selection coffees and teas
Dine and Recline
The quicker option
A cold composition of starter, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to sleep, work, or simply relax and enjoy your flight
LX 182 ZRH - BKK - SIN October 2008 (27 October 2008)
SWISS BUSINESS MENU
- SWISS TASTE OF SWITZERLAND
- - FRIBOURG - CAPITAL OF SWISS GASTRONOMY
"Fantastic!" exclaimed Alexandre Dumas upon discovering Fribourg, already a renowned tourist attraction in the Romantic period. Established in 1157 by Duke Berthold IV of Zaehringen, Fribourg is like a reference book of western civilisation. The old city was one of the biggest medieval settlements in Europe, with at least one thousand houses and fourteen towers plus fortifications listed as historical monuments. The 76 metre high tower of Saint-Nicolas gothic cathedral offers exceptional panoramas. The city's location at the meeting point between two cultures makes Fribourg unique: here, people of Latin and Germanic origin rub shoulders and havE coexisted happily for more than eight centuries. The establishment of the only bilingual university in Europe at end of the XIXth century, emphasises this diversity, bringing an international youth and multicultural aspect to the city.
With 12 restaurants listed, the guide GaultMillau 2008 considers the city of Fribourg as the secret capital of Swiss gastronomy. Praised by many food guides, great restaurants are in abundance and they present very high quality cuisine. The cultural offerings of the city, as rich as its heritage, is another excellent reason to visit and discover Fribourg. - DEAR PASSENGER
Welcome on board SWISS and thank you for choosing our airline for your travels. During your flight we would like to offer you some culinary highlights from Switzerland. Today our "SWISS - Taste of Switzerland" concept carries you off to Fribourg.
This time you will be delighted by the cuisine of Pierre-André Ayer, Chef de Cuisine at the Restaurant Le Pérolles in Fribourg, awarded 17 GaultMillau points. His culinary philosophy, influenced by many trips abroad, is characterised by a refined simplicity, innovation and a hint of tradition. As a Fribourger, his passion is for fresh local products, which he transforms and presents with creativity and delicacy.
Together with his wife, François Ayer-Amey, he has been running the Restaurant Le Pérolles for six years now, and before that, was ten years at the Fleur-deLys. Situated in the heart of the city, the restaurant has an impressively modern yet classic interior.
Enjoy our Swiss hospitality in SWISS Business. Enjoy your meal!
MENU
ZURICH - BANGKOK - - LATE NIGHT SUPPER
*Created by our featured chef Pierre-André Ayer, Restaurant Le Pérolles, Fribourg
Amuse Bouche
A selection of single bite creations
Main Course
* Fribourg lamb rump served with a stewed Botsi pear, buttered green beans and potato purée
or
Chinese-style chicken noodle soup with bok choy, wanton, shiitake mushrooms and noodles
or
Saffron cannelloni filled with sweet chestnuts and ricotta in a saffron sauce served with creamed savoy cabbage
Cheeses
Selection of Swiss cheeses with pear bread
Dessert
* Caramelised diced apple in a quince jelly with a white chocolate mousse
- THE FLEXIBLE OPTION
For a quicker option, choose a lighter meal of antipasti, cheese and dessert.
- GALLEY SNACK
A selection of snacks and soups is available from the galley throughout the flight.
- BREAKFAST
Breakfast will be served from a buffet trolley approximately 90 minutes before landing. If you prefer to sleep longer, a quick continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing.
Please accept our apology if your first choice is not available.
MENU
BANGKOK - SINGAPORE - - LIGHT MEAL
= SWISS Thai-style selection
First Course
Pomelo salad with coconut flakes
Main Course
= Poached chicken breast with a black bean sauce accompanied by broccoli, bok choy and ginger rice
or
Spinach fettuccine with a creamy seafood sauce and red pepper
Dessert
A selection of fresh fruit
Please accept our apology if your first choice is not available.
SWISS BUSINESS MENU
- SWISS TASTE OF SWITZERLAND
- - FRIBOURG - CAPITAL OF SWISS GASTRONOMY
"Fantastic!" exclaimed Alexandre Dumas upon discovering Fribourg, already a renowned tourist attraction in the Romantic period. Established in 1157 by Duke Berthold IV of Zaehringen, Fribourg is like a reference book of western civilisation. The old city was one of the biggest medieval settlements in Europe, with at least one thousand houses and fourteen towers plus fortifications listed as historical monuments. The 76 metre high tower of Saint-Nicolas gothic cathedral offers exceptional panoramas. The city's location at the meeting point between two cultures makes Fribourg unique: here, people of Latin and Germanic origin rub shoulders and havE coexisted happily for more than eight centuries. The establishment of the only bilingual university in Europe at end of the XIXth century, emphasises this diversity, bringing an international youth and multicultural aspect to the city.
With 12 restaurants listed, the guide GaultMillau 2008 considers the city of Fribourg as the secret capital of Swiss gastronomy. Praised by many food guides, great restaurants are in abundance and they present very high quality cuisine. The cultural offerings of the city, as rich as its heritage, is another excellent reason to visit and discover Fribourg. - DEAR PASSENGER
Welcome on board SWISS and thank you for choosing our airline for your travels. During your flight we would like to offer you some culinary highlights from Switzerland. Today our "SWISS - Taste of Switzerland" concept carries you off to Fribourg.
This time you will be delighted by the cuisine of Pierre-André Ayer, Chef de Cuisine at the Restaurant Le Pérolles in Fribourg, awarded 17 GaultMillau points. His culinary philosophy, influenced by many trips abroad, is characterised by a refined simplicity, innovation and a hint of tradition. As a Fribourger, his passion is for fresh local products, which he transforms and presents with creativity and delicacy.
Together with his wife, François Ayer-Amey, he has been running the Restaurant Le Pérolles for six years now, and before that, was ten years at the Fleur-deLys. Situated in the heart of the city, the restaurant has an impressively modern yet classic interior.
Enjoy our Swiss hospitality in SWISS Business. Enjoy your meal!
MENU
ZURICH - BANGKOK - - LATE NIGHT SUPPER
*Created by our featured chef Pierre-André Ayer, Restaurant Le Pérolles, Fribourg
Amuse Bouche
A selection of single bite creations
Main Course
* Fribourg lamb rump served with a stewed Botsi pear, buttered green beans and potato purée
or
Chinese-style chicken noodle soup with bok choy, wanton, shiitake mushrooms and noodles
or
Saffron cannelloni filled with sweet chestnuts and ricotta in a saffron sauce served with creamed savoy cabbage
Cheeses
Selection of Swiss cheeses with pear bread
Dessert
* Caramelised diced apple in a quince jelly with a white chocolate mousse
- THE FLEXIBLE OPTION
For a quicker option, choose a lighter meal of antipasti, cheese and dessert.
- GALLEY SNACK
A selection of snacks and soups is available from the galley throughout the flight.
- BREAKFAST
Breakfast will be served from a buffet trolley approximately 90 minutes before landing. If you prefer to sleep longer, a quick continental breakfast can be ordered from your Flight Attendant up to 40 minutes before landing.
Please accept our apology if your first choice is not available.
MENU
BANGKOK - SINGAPORE - - LIGHT MEAL
= SWISS Thai-style selection
First Course
Pomelo salad with coconut flakes
Main Course
= Poached chicken breast with a black bean sauce accompanied by broccoli, bok choy and ginger rice
or
Spinach fettuccine with a creamy seafood sauce and red pepper
Dessert
A selection of fresh fruit
Please accept our apology if your first choice is not available.
ahhhh..... LX... remind me back to 2005... my first and only trip with LX in J SIN-BKK-ZRH vv ...
I remember at that time they also served Soup for J pax... (I had a nice tomato soup at that time... )
Now they remove the soup....
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