Olivier Jean at Swiss

“It’s an honor to have been chosen by Swiss to create the menus for business and first class,” says chef Olivier Jean, contacted by telephone. Still head of Joël Robuchon’s Atelier in the heart of the WoodwardOlivier Jean also continues to compose the menu for Le Jardinier at the Geneva luxury hotel. According to our sources, a Montreux trout is currently being prepared. We promise to tell you more soon. In the meantime, let’s get back in the air, where the double Michelin-starred chef is offering a first-class starter, main course and dessert for the next three months on departures from Geneva and Zurich. Technically and logistically challenging, Olivier Jean suggests starting with a trout tartare, trout caviar, coriander purée and yuzu gel. To follow, a braised veal cheek with Asian jus is accompanied by mashed potatoes and piquillo bell pepper stuffed with eggplant. With a chocolate cake and roasted hazelnuts, all that’s left to do is head for higher altitudes!