Tuesday, March 19, 2024
Once again, Cathay Pacific is fulfilling its promise to deliver unforgettable dining experiences by partnering with JIA Group’s Michelin-starred French restaurant Louise, offering a fresh perspective on traditional French cuisine at cruising altitudes.
The airline remains steadfast in its commitment to enriching and diversifying the inflight dining journey for passengers. This commitment extends to collaborating with like-minded partners who share a dedication to excellence in food and beverage, along with a meticulous attention to detail, ensuring a broad spectrum of options that cater to diverse customer tastes and preferences.
Following the success of Cathay Pacific’s recently introduced “Hong Kong Flavours,” crafted in collaboration with JIA Group’s renowned Cantonese fine-dining establishment, Duddell’s, the airline eagerly joins forces with Louise, another esteemed culinary gem within the hospitality group. Together, they unveil an exclusive menu featuring 16 reinterpretations of French classics. This delectable offering is exclusively available to First and Business class passengers on select long-haul flights departing from Hong Kong, promising an elevated culinary experience above the clouds.
Cathay Pacific General Manager Customer Experience and Design Vivian Lo said: “Our partnership with JIA began with the Duddell’s collaboration, and we were impressed by the team’s impeccable quality, enthusiasm and professionalism. We’re thrilled to be working with Louise to create a bespoke menu of reimagined French classics that showcase the craftsmanship and ingenuity of Cathay Pacific and Louise.
“Our goal for this collaboration is to enhance the inflight dining experience and our reputation for culinary creativity and excellence, while strengthening our connection with the local community. Through the exchange of ideas and expertise with the Louise team, we hope to inspire and challenge ourselves to continue to innovate and improve our food and beverage offerings. We are motivated to work with more talented and passionate restaurant partners in the future, and will continue to work together to delight our customers and promote our home city’s vibrant and diverse culinary scene.”
JIA Group Chief Executive Officer Yenn Wong said: “After our successful collaboration with Duddell’s, we are thrilled to continue our partnership with Cathay Pacific to bring Louise’s beloved flavours to the skies all year long. Louise has captivated local food lovers, and we are now embarking on an exciting journey to present our traditional French delicacies, reimagined, to passengers worldwide, together with the Cathay team. Thank you Cathay Pacific for their trust and belief in our culinary expertise.”
First Class Experience
Embark on a culinary voyage fit for royalty with our First Class offerings. Begin with the tantalizing Obsiblue prawns served in a herb-infused consommé. These prawns, coveted for their sweetness and striking blue hue, take center stage in this elegantly simple yet flavorful broth. Slowly simmered with an assortment of vegetables, they impart a rich and complex flavor to the consommé.
Indulge further with a choice from our selection of exquisite main courses. The steamed Chilean sea bass, adorned with chorizo sauce, presents the delicate flavors of this prized fish from the depths of the Southern Ocean. Alternatively, savor the chicken ballotine with sauce supreme, a homage to Louise’s renowned Roasted Hong Kong yellow chicken, featuring tender medallions of deboned chicken breast paired with a velvety sauce enriched with cream and Cognac.
Conclude your journey with our delightful desserts, such as the raspberry and pistachio financier, a moist and vibrant cake bursting with fruity and nutty flavors.
Business Class Delights
In Business Class, savor equally enticing main courses. Delight in the braised Iberico pork belly with bacon jam, where succulent pork belly is braised to perfection and served with a sweet-savory bacon jam, creamy confit potatoes, and red endive leaves.
Alternatively, relish the pan-seared beef tenderloin accompanied by Madeira jus and porcini purée, inspired by the classic Beef Rossini. This tender beef fillet is paired with confit onions, button mushrooms, and golden brown potatoes, all complemented by a creamy porcini mushroom purée bursting with earthy flavors.
Conclude your culinary journey with our indulgent desserts, such as the Guanaja chocolate cremeux, a decadent layered delight featuring rich Guanaja dark chocolate, chopped dark chocolate, and crumbled chocolate brownies for a symphony of chocolatey goodness.
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