Cathay Pacific has today announced that they have partnered with Michelin-Starred French Restaurant Louise to bring elevated onboard menus to First and Business Class guests.
On Tuesday (March 19, 2024), Cathay Pacific announced that they will deliver an elevated onboard dining experience to First and Business Class guests thanks to a collaboration with JIA Group’s Michelin-starred French restaurant Louise. Building on the success of their current Hong Kong Flavours’ offer in partnership with JIA Group’s Cantonese fine dining establishment Duddell’s, the new Louise collaboration will present an exclusive menu of 16 reinterpreted French classics for First and Business Class customers departing Hong Kong.
In Tuesday’s announcement, Cathay Pacific’s 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.”
Also commenting on the new collaboration with their French restaurant Louise, JIA Group’s Chief Executive Officer, Yenn Wong, added,
“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.”
For an appetizer, First Class guests can enjoy Obsiblue prawns with herb-infused consommé, slowly simmered with a medley of vegetables creating a rich and complex broth. Next, customers can choose from a medley of main courses, including Chilean sea bass with chorizo sauce, delicately steamed to highlight its luscious texture and clean, sweet flavor. The dish 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. Another option is the chicken ballotine with sauce supreme, a tribute to Louise’s signature Roasted Hong Kong yellow chicken. Featuring a tender yellow deboned chicken breast, the chicken is rolled into a bundle, then cooked and sliced into medallions. It is then paired with a rich, velvety sauce by enriching velouté, chicken stock thickened with roux, heavy cream and a dash of Cognac.
First Class guests can complete their exceptional meal with a delectable selections of desserts, such as the raspberry and pistachio financier, a moist delicate cake offering a vibrant pop of color and flavor. The base of the cake is formed by pistachios, complemented by a crunchy coat of raspberry chocolate, topped with raspberry cream and fresh raspberries.
Cathay Pacific’s Louise Business Class Selections: 1) Roast Lamb Cutlet With Sauce Vierge,
2) Obsiblue Prawns With Herb-Infused Consommé, and 3) Raspberry and Pistachio Financier – Courtesy Cathay Pacific
Likewise, Business Class guests will enjoy a range of enticing main courses, including the braised Iberico pork belly with bacon jam. This tasty dish features striated Iberico pork belly that is brined and slowly braised until tender and flavorsome, and then further enhanced with a slightly smoky bacon jam, creamy confit potatoes, and red endive leaves. Another option is the pan-seared beef tenderloin with Madeira jus and porcini purée. This dish is inspired by Beef Rossini in French haute cuisine, and features a tender beef fillet cooked to perfection and accompanied by confit onions, button mushrooms and golden brown potatoes. The entire dish is then complemented by a creamy porcini mushroom purée.
Business Class customers can then conclude their culinary journey with a selection of indulgent desserts such as Guanaja chocolate cremeaux, a decadent layered dessert showcasing three distinct flavors and textures of chocolate. These include a silky smooth chocolate cremeaux made with bittersweet Guanaja dark chocolate, chopped dark chocolate, and crumbled chocolate brownies for a chewy fudgy texture.
With over 70 years of service, Cathay Pacific is the home airline of Hong Kong and a founding member of the oneworld® global alliance. The Group also includes the low-cost carrier (LCC) HK Express and the all-cargo express airline Air Hong Kong. Cathay Pacific is a member of the Swire Group and is listed on the Hong Kong Stock Exchange (HKSE).
Source: Cathay Pacific