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Airborne Feast

When the Puss in Boots soars

The excellent table of Swiss long-haul
flights has certainly already delighted you.
Why be surprised? For the duration of the
summer months, it has been entrusted to the
Chat-Botté, the starred restaurant of the
Beau–Rivage Hotel. Its famous chef
Dominique Gauthier - 18/20 Gault Millau
points – is the creator of the menu for the
First and Business classes.

influence. Hence, cream of pea soup, tartar of
chanterelles mushrooms with pistachio and
summer truffles or fillet of John Dory with
lemon comfit ... and all those very good things
are accompanied by great wines during a cosy

As part of the award winning concept Taste
of Switzerland, Swiss has invited the famous
chef who has worked for twenty-three years
in the right bank luxury hotel. Composed pri-

flight to the other end of world. Remember the
old tale by Charles Perrault: Puss in Boots? An
imaginative and ingenious cat multiplies
strokes of genius to serve his master by mar-
rying off to the king's daughter. Today, he’s
pulled his seven-league boots and it’s you he
is serving, above oceans and continents. And
what service, what a royal feast!

Philippe Lamballe

marily of local produce, his creations combine Le Chat-Botté - Beau-Rivage Genève
heaven and earth, authenticity and sophisti- Quai du Mont-Blanc 13,
cation. Swiss gastronomy is given pride of 1201 Genève
place, but tinged with a Mediterranean Tel : +41 (0)22 716 66 66

www.beau-rivage.ch

www.swiss.com

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