Cathay Pacific is partnering with Michelin-starred French restaurant Louise to bring a fresh twist to traditional French cuisine to the skies.
Expanding on the success of the airline’s recently introduced "Hong Kong Flavours" selection in collaboration with Hong Kong's renowned Cantonese fine-dining establishment Duddell’s, Cathay Pacific is working with Louise - home of master Chef Julien Roye. Together, they have unveiled an exclusive menu featuring 16 reimagined French classics.
This menu is exclusively available to First Class and Business Class passengers on select long-haul flights departing from Hong Kong.
Passengers commence their epicurean voyage with an appetiser featuring Obsiblue prawns immersed in herb-infused consommé. Then they are presented with an array of exquisite main course options. The first, steamed Chilean sea bass with chorizo sauce. Alternatively, the chicken ballotine with sauce supreme pays homage to Louise's renowned Roasted Hong Kong yellow chicken. To conclude the meal on a sweet note, patrons are treated to a tantalising selection of desserts. The raspberry and pistachio financier, a French delicacy, delights the senses with its moist, tender cake base infused with the subtle flavours of pistachios.
Here, passengers are presented with an equally alluring array of main course options. The braised Iberico pork belly with bacon jam and the pan-seared beef tenderloin with Madeira jus and porcini purée are just two of the choices.
To conclude the culinary journey on a high note, passengers are treated to an array of indulgent desserts designed to tantalise the taste buds. Among these delights is the Guanaja chocolate cremeux!
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It all sounds quite delicious!
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