I’m on my way to Switzerland. That may sound exciting, but it’s for business, not vacation. I’m not a cold weather person, so I probably wouldn’t choose 20 degree weather for a vacation. But the good news is that I was able to fly business class. And an advantage of business class is the food. Most airline food these days (if there is any) is disgusting. Swiss Air has what they call “Taste of Switzerland.”
They describe their menu as a “gastronomic concept that brings you a taste of the various regions of Switzerland and their culinary traditions.” My dinner was created by Mattias Roock from the Kempinski Hotel, St. Moritz.
The gnocchi was a fluffy pasta pillow with a dollop of pure pumpkin in the middle. The mushroom sauce was rich and earthy and even piping hot. They offered a Swiss Pinot Noir on the wine list, Von Salis Bundner Herrschaft 2009, so in my effort to eat and drink regionally, I chose it to go with the pasta. It was a reasonable choice, if not ideal.