Lucky enough, I sit in the front cabin of Swiss International Airlines from Geneva to New York (See July 8 archives for 50 ways to leave Geneva). With an initial noon departure time, we're delayed about three hours because of a wheel problem—better than a wing. By the time we reach that sweet cruising altitude, passengers snatch the menus from the tense wardens/flight attendants. Every few months, the airline touts a new Swiss chef and today we are treated to the cuisine of Maestro Pierre-André Ayer from Le Pérolles in Fribourg, one Michelin star. He recommends lamb rump. How bad can it be? It’s inedible. The poor lamb has been turned into antique mutton, and I can only wish my rump was that hard. The mushy green beans swim hopelessly in a muddy pond, a remnant from the glacial era, no doubt. I force myself to ingest tough clumps of mashed potatoes. Only seven more hours to go….

# posted by Sylvie Bigar : 6:34 AM  0 Comments