Haute cuisine at 10,000 metres - Take-off for Laurent Eperon's star cuisine with SWISS International Air Lines (SWISS)
What does "haute cuisine" actually taste like high above the clouds? Passengers flying to or from Zurich with SWISS from September to the end of November 2022 can find out! As part of "SWISS Taste of Switzerland", the gourmet creations of Laurent Eperon and Maximilian Müller, Chef de Cuisine & II Chef de Cuisine, will be launched from the "Pavillon".
The Pavillon at Baur au Lac has been awarded 18 GaultMillau points and 2 Michelin stars. Two carefully composed 4-course menus will literally lift SWISS First and Business Class guests into gourmet heaven. For example, refined creations such as lobster tail and bisque mousse, venison entrecôte with autumn trumpet cream, pepper sauce, spaetzli, celeriac puree, red cabbage with apple or even pike-perch fillet with Durban curry sauce will be served. Sweet desserts and selected wine pairings round off the culinary journey at 10,000 metres.
The menus are penned and prepared by Laurent Eperon and Maximilian Müller. Laurent Eperon has been part of the team for 26 years. He is the pioneer of a new French cuisine: a light, open interpretation of classic haute cuisine. For many years, he has been supported by his "right hand man" Maximilian Müller - a true collaboration of composer and interpreter.
"High quality combined with first-class service is becoming even more important to many people these days. We have been living and fulfilling both for more than 175 years at the Baur au Lac and so we are particularly pleased that the merger with SWISS gives us the opportunity to pass on this experience to guests outside our hotel," says Laurent Eperon.
"Whether on the ground or high in the air, fine dining at the Pavillon is always a special experience for the palate. With our menu selection, we hope to give our guests a good foretaste of their visit to the Baur au Lac and, conversely, to ease the melancholy a little on their return journey," says Maximilian Müller.