Passengers will enjoy the exclusive creations of this Michelin-starred executive chef, who has also earned 18 GaultMillau points and whose intriguingly varied cuisine puts a particular emphasis on top local produce from the Lower Engadin. The First Class menu includes crayfish on French toast with herbal tea jelly, roast fillet of char with Arven pine crust and Bramata polenta, while the Business Class menu includes marinated sturgeon with wild herb pesto on a potato, radish salad and Engadin beef sauerbraten with capons, apple and celery. Chef Göschel’s creations will be accompanied by various regional cheeses such as a Ftan organic alpine cheese, Andeerer Traum and Stella Alpina, and by local wines that include a 2011 Riesling-Silvaner and a 2011 Malans Pinot Noir.
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