When the inflight experience is great – but dishes are weak: SWISS Business Flight LX161 NRT – ZRH (19. March 2020)
Due to a short notice rebooking, there was no more First class availability so the 12 hours return flight had to be done in Business. And it’s still a very good experience but not comparable to one cabin class higher. The “dried beef with Parmesan and toasted pine nuts, black olives and sun-dried tomatoes served with a seasonal salad and French dressing” was okay – and the salad actually quite enjoyable.
The “grilled beef tenderloin with jus lié, potato gratin, canola blossoms, glazed carrot, red pepper” as a main did not only look sad but it was also not really a taste revelation. The beef was overcooked and it tasted a lot like beef, kind of unpleasant to be honest. Luckily, there was salt available which definitely improved the taste of the meat.
The “selection of Swiss and international cheese” was okay (not that I knew what I was getting) but far from exciting.
The “orange financier cake with berry compote” was a great ending though – tasty, spongy, just like a cake should be.
All in all, the business experience on LX161 was great in terms of comfort (SWISS “throne” seat) and in terms of service (excellent service on that flight with an outstanding Maître de cabin) – but it was a bit of a disappointment in terms of food.
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SWISS Business Flight LX161 NRT – ZRH