A special bratwurst for Edelweiss

Winter is here, and with it, traditional and beloved dishes that we've known and loved since childhood are returning to the table in many Swiss households. Edelweiss passengers don't have to miss out on culinary memories even above the clouds. From December 1, 2016, to May 31, 2017, Switzerland's leading leisure airline will surprise their guests with highly recognizable and high-quality delicacies. And a sausage that's only available on board Edelweiss.

"Do you want to wander ever further? See, the good lies so close. Just learn to grasp happiness. For happiness is always there." If you didn't know better, you might think Johann Wolfgang von Goethe had written his quatrain "Memories" for Edelweiss. Wandering far away is all well and good—but coming home is just as wonderful. And hardly anything makes us happier than food that reminds us of our childhood: Happiness is a bratwurst with rösti. A lamb's lettuce salad with egg. Happiness is our very own Rivella. Edelweiss takes this into account and serves a true taste of home on its aircraft in winter.

Culinary combination of tradition and modernity
Edelweiss continues to place value on regional and innovative products from local producers. "We have been working closely with suppliers from Switzerland for years, combining tradition with modernity. This is very well received by our passengers," says Edelweiss CEO Bernd Bauer.

In Economy Class, for example, you'll find one of the most traditional Swiss dishes of all: Bratwurst with Rösti and onion sauce. But not just any bratwurst! The Schwägalp Bratwurst was created by Herisau butcher Ueli Zeller especially for Edelweiss – it's available exclusively on board Edelweiss. Zeller enjoys developing new flavors with small tweaks (for example, spices), but places great value on natural, authentic products. "Our business has strong Swiss roots and aims to offer a special culinary experience. The same applies to Edelweiss, which is why we're a perfect match," says the Appenzell butcher.

Smoked trout from Aargau and seasonal delicacies
In Business Class, a veritable tour de Suisse is served. Smoked salmon trout from Aargau comes served with quinoa salad and horseradish-dill mayonnaise, along with lamb's lettuce and egg. The trout is produced by Kuratlis Räucherspezialitäten in Nussbaumen and refined for hours in the smokehouse according to time-honored tradition. For those who miss the mountains a little above the clouds, there's a fine Graubünden specialty: a duet of Capuns and Quarkpizokeln (sweet curd dumplings) with cream sauce.

Business Class also offers seasonal highlights. In December, there's another classic: roasted saddle of venison from Swiss hunting in a game cream sauce with spaetzle, red cabbage, Brussels sprouts, and glazed chestnuts. Edelweiss serves veal fillet in a morel sauce with glazed carrots and potato gratin for its Christmas menu. In January and February, lovers of the Bernese platter will get their money's worth: there's the platter with Bernese tongue sausage, smoked bacon, and boiled potatoes. And from March to May, spring arrives with veal saltimbocca and white asparagus.

Western Swiss down-to-earthness and southern sweetness
The ultimate in combining tradition and modernity is achieved with the dessert in Business Class, a union of the official Swiss thirst quencher with French-speaking Swiss down-to-earthness and Alpine sweetness: Rivella jelly with Valais rye bread crumbles and an Edelweiss panna cotta. No, you can't explain what it tastes like; you have to try it. Or maybe you can: It tastes like Rivellaaaaaaah! And more!