Cathay Pacific is once again delivering on its commitment to offer memorable dining experiences by joining hands with JIA Group’s Michelin-starred French restaurant Louise to bring its fresh take on traditional French cuisine to the skies.
The airline is committed to enhancing and diversifying the inflight dining experience for customers. This includes collaborating with partners who share its dedication to providing the finest quality food and drink with a high attention to detail, as well as options that cater to a wide range of customer needs and preferences.
Building on the success of the airline’s all-new selection of “Hong Kong Flavours” created in collaboration with JIA Group’s Cantonese fine-dining institution Duddell’s, Cathay Pacific is excited to team up with Louise, another acclaimed restaurant in the hospitality group’s portfolio, to present an exclusive menu of 16 reinterpreted French classics. The menu is available for customers flying in First and Business class on selected long-haul flights departing from Hong Kong.
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
First class customers can embark on their culinary journey with an appetiser of Obsiblue prawns with herb-infused consommé (藍天使蝦配香草清湯). Highly sought after for their sweet, delicate flavour and distinctive blue colour, the Obsiblue prawns are the highlight of this deceptively simple yet tasteful consommé, and are slowly simmered with a medley of vegetables to impart a rich and complex broth.
Next, customers can choose from a selection of exquisite main courses. The steamed Chilean sea bass with chorizo sauce (清蒸智利海鱸魚配煙燻辣肉腸醬) showcases this prized fish from the deep, cold waters of the Southern Ocean, delicately steamed to highlight its luscious texture and clean, sweet flavour. It is then topped with thinly sliced chorizo sausage and piperade, a traditional stew of bell peppers, tomatoes and onions from the Basque region of France.
Meanwhile, the chicken ballotine with sauce supreme (法式雞肉卷配忌廉濃汁) is a nod to Louise’s signature Roasted Hong Kong yellow chicken, and features yellow chicken breast that has been deboned and rolled into a bundle, then cooked until tender and sliced into medallions. The chicken is paired with a rich, velvety sauce made by enriching velouté – chicken stock thickened with roux – with heavy cream and a dash of Cognac.
To complete the meal, customers are treated to a delectable selection of desserts. The raspberry and pistachio financier (法式紅桑子開心果蛋糕) is a moist, delicate cake that offers a vibrant pop of colour and flavour. Pistachios form the base of the cake, complemented by a crunchy coat of raspberry chocolate and a topping of raspberry cream and fresh raspberries.
Business class
A similarly enticing selection of main courses are available in Business class. The braised Iberico pork belly with bacon jam (燴西班牙黑毛豬腩肉配煙肉醬) features striated Iberico pork belly that is brined and slowly braised until tender and flavoursome, further enhanced with sweet-savoury and slightly smoky bacon jam, creamy confit potatoes, and red endive leaves to lighten the palate.
Another tempting choice is the pan-seared beef tenderloin with Madeira jus and porcini purée (香煎牛柳配馬德拉酒汁及牛肝菌醬). Inspired by the popular Beef Rossini in French haute cuisine, this delectably tender beef fillet is cooked to perfection and accompanied by confit onions, button mushrooms and golden brown potatoes, all complemented by a creamy porcini mushroom purée brimming with rich, earthy flavors.
The culinary journey concludes on a delightful note with a selection of indulgent desserts to entice the palate. One such treat is the Guanaja chocolate cremeux (特濃黑朱古力忌廉), a decadent layered dessert that showcases three distinct flavours and textures of chocolate – a silky smooth chocolate cremeux made with bittersweet Guanaja dark chocolate, chopped dark chocolate for a deep and intense flavour, and crumbled chocolate brownies for a fudgy and slightly chewy texture.
For more information, visit www.cathaypacific.com
