UTA / Air France (15 pictures & videos)

8/10

Cyrille Roche

Switzerland (ZRH) to United States (MHT), 31 Dec 1969

Business Class

Lunch & Light (Menu Card)
***MENU First Course: Capaccio of air-dried beef or Fillet of throut poached in a root vegetable stock served with a lentil salad --- Seasonal salad --- Main Course: Hip bone steak grilled with cep mushrooms accompanied by a potato roulade and sliced carrots or Sautéed guinea fowl breast served with pumpkin gnocchi in a creamy chive sauce or Fillet of pike perch and salmon dumpling on a bed of vegetables served with a light lobster sauce or Val Müstair-style dumplings (A special Swiss dish, comming from the area of Graubünden in the eastern part of Switzerlan, ed.) --- Cheese: A selection of Swiss Alp cheeses served with fruit bread --- Dessert: Mascarpone mousse with caramelised chestnuts or Plum terrine flavoured with an Armagnac sauce --- Swiss chocolates --- ***LIGHT MEAL Celery and apple salad with Swiss-style sausage, air-dried ham and venison sausage Or Engadine (Same area of Switzerland I metionned above, ed.) cheese salad with pickles --- Cream salad with a winter fruit salad ---

Champagne: Champagne Nicolas Feuillatte (Epernay, France) White Wine: Zizerzer Riesling x Sylvaner 2001 (Nüniwändler, Switzerland), Château le Bonnat 2001 (Bordeaux, France), Verdelho 2002 (Hunter Valley,

As Swiss International Airlines wants to be very Swiss, this Swissness is also represented in the catering. The service was a bit to quick, I`d like to take my time while eating... The lunch was very good, the small meal was a too small. The desserts were great, as always. The coice of drinks is incredible, look at it!

Date added: 2009-11-23   //   Flight: 8:20   //   Aircraft: Airbus A330-223 HB-IQO