Thursday, March 28, 2024
Cathay Pacific is once again exceeding expectations in its promise to provide unforgettable culinary experiences, this time by collaborating with JIA Group’s award-winning French restaurant, Louise, to introduce a new perspective on classic French cuisine to its passengers.
The airline is dedicated to enriching the onboard dining experience for its passengers by partnering with establishments that align with its commitment to high-quality food and beverage offerings, meticulous attention to detail, and a broad selection of options that appeal to various customer tastes and dietary needs.
Following the successful introduction of the “Hong Kong Flavours” menu, developed in partnership with JIA Group’s renowned Cantonese restaurant Duddell’s, Cathay Pacific is delighted to join forces with Louise. This collaboration will bring a special menu of 16 French classics, reenvisioned for First and Business class passengers on select long-haul flights 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.”
In first class, passengers begin their gourmet experience with an appetizer of Obsiblue prawns paired with a herb-infused consommé. These prawns are cherished for their sweet taste and unique blue hue, offering a sophisticated simplicity in a consommé enriched with a variety of vegetables for a deeply flavored broth.
For main courses, the selection includes steamed Chilean sea bass with a chorizo sauce, showcasing the fish’s rich texture and flavor, enhanced with a Basque region-inspired piperade. Additionally, the chicken ballotine with sauce supreme pays homage to Louise’s renowned Roasted Hong Kong yellow chicken, served with a creamy sauce enriched with Cognac.
Dessert features a raspberry and pistachio financier, a cake that combines the nutty flavor of pistachios with the tanginess of raspberries for a colorful and flavorful finale.
Business class offers equally enticing options, such as braised Iberico pork belly with bacon jam, featuring tender pork complemented by a unique bacon jam, and pan-seared beef tenderloin with Madeira jus and porcini purée, a nod to Beef Rossini with a luxurious porcini mushroom purée.
The journey ends with indulgent desserts, including a Guanaja chocolate cremeux, a rich dessert layering different chocolate textures and flavors for a sumptuous chocolate experience.
Sunday, April 28, 2024
Sunday, April 28, 2024
Sunday, April 28, 2024
