Apop up restaurant inflight? That’s exactly what happened last month on Swiss International Airlines flight LX16 from Zurich to New York! In a world first, the “SWISS Meets Caminada” eight-hour flight would test Michelin Star Chef Andreas Caminada and his ten-member team. Planning for this special flight commenced exactly 12 months prior to the flight in order to ensure a smooth and enjoyable inflight experience for everyone on board.

There were no duty-free trolleys loaded onto LX16 as they would take up too much space, so they were left behind. Equipment from galleys was also stripped to a bare minimum in order to provide Caminada and his team ample space to work in the galleys. The preparations and practise for the final flight commenced two days prior to departure at the Gate Gourmet Zurich Airport facilities. As you will see the end result is quite spectacular!

BOARDING TIME

Caminada and his team were there to meet and greet passengers with champagne and breakfast snacks before the flight and offer them a taste of what’s to come during their journey to New York.

INFLIGHT

Passengers in First Class were offered an 11-course meal whilst Business Class were offered ten courses and even Economy Class passengers were given a number of special meal creations! Dishes in Economy included items such as Char with Marinated Carrots, Mackerel with Radishes and Horseradish and Langoustine on Pumpkin.

In the galleys onboard the flight, the Caminada and SWISS crews were working non-stop to provide the meals for everyone onboard, with no chance of even the slightest break.

Feedback from passengers was well received and towards the end of the flight Andreas Caminada passed through all cabins and farewelled and thanked passengers for joining the special flight.  Every passenger walked off the aircraft with a gift bag containing Swiss Chocolates and a wool hat.

THE CAMINADA GALLERY

NOW WATCH – THE SWISS EXPERIENCE!

About The Author

Founder of Inflight Feed

Nik has been running Inflight Feed since 2012, and since then he's taken well over 500 flights for work and pleasure. He documents his inflight meal experiences right here and he's also a freelance writer covering inflight meal trends, he has written for CNN and has a regular columns in leading industry magazines. He's been featured in Vogue, QZ plus many major news outlets across the globe, and has become the 'go to' person when someone needs an opinion about airline meals!