© Cathay Pacific

Cathay Pacific is upping its culinary game yet again: in the future, the airline will work with the Michelin-starred restaurant Louise to bring fresh interpretations of French cuisine to the in-flight menus. Building on the success of "Hong Kong Flavors", which was developed with the Cantonese Fine Dining Institute Duddell's, a part of the JIA Group, Cathay Pacific is excited to partner with another of the company's restaurants. The exclusive menu includes 16 reimagined classics and is available in First and Business Class on selected long-haul flights from Hong Kong. 

Vivian Lo, General Manager Customer Experience and Design at Cathay Pacific, is excited about the potential of the partnership. "Our goal for this collaboration is to elevate the in-flight dining experience and our reputation for culinary creativity and excellence, while strengthening our connection to the local community. We are motivated to work with even more talented and passionate restaurant partners in the future, and will continue to work together to delight our customers and promote our hometown's vibrant and diverse culinary scene." 

In a class of their own

Mike Pickles

First class passengers can start their culinary journey with an appetizer of obsiblue prawns - highly sought after for their delicate taste and characteristic blue color. The main courses include steamed Chilean sea bass, refined with thinly sliced chorizo. The chicken roulade is a tribute to one of Louise's signature dishes. A yellow chicken breast is deboned and rolled into a bundle, then cooked until tender and cut into medallions. It is served with a velvety sauce made from velouté (chicken stock thickened with roux), cream and a dash of cognac. The raspberry and pistachio financier is the centerpiece of the dessert category. Pistachios form the base, which is complemented by a crunchy layer of raspberry chocolate and a topping of raspberry cream and fresh raspberries. 

An equally tempting selection is available in business class. The Iberico pork belly is cured and slowly braised, then further refined with smoky bacon jam, creamy confit potatoes and red endive salad. Another choice would be the roasted fillet of beef with Madeira jus and porcini mushroom purée. Inspired by the popular Beef Rossini of French cuisine, it is accompanied by confit onions, mushrooms and golden-brown potatoes. The selection of desserts includes a guanaja chocolate cremeux made from silky smooth guanaja dark chocolate, chopped dark chocolate and crumbled brownies.

© Cathay Pacific

Cathay Pacific is a five-star airline that flies to over 65 destinations worldwide – including Germany, Japan, South Korea, Thailand, Australia, New Zealand, Indonesia and the Philippines. Thanks to its wide range of premium offers, the highest level of service, a modern fleet of aircraft and exquisite food, it enjoys a stallar reputation. Their Fly Greener program has already saved more than 300,000 tons of CO₂; they plan to be carbon-neutral by 2050.

Learn more: cathaypacific.com