It seems Cathay Pacific is working hard on its food options, with the airline partnering with Louise to bring French classics to the skies.
This will be offered in the airline’s First and Business Class cabins, with Cathay Pacific working with JIA Group’s Michelin-starred French restaurant Louise to bring its fresh take on traditional French cuisine to the skies.
First class
For starters, the airline is offering an appetiser of Obsiblue prawns with herb-infused consommé, featuring simmered with a medley of vegetables to impart a rich and complex broth.
Business class
Meanwhile, in business class, the main courses include a braised Iberico pork belly with bacon jam and pan-seared beef tenderloin with Madeira jus and porcini purée.
Desert treats include the Guanaja chocolate cremeux, a 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 an intense flavour, and crumbled chocolate brownies for a fudgy and slightly chewy texture.
In Quotes
“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.”
Extending partnerships
It seems the partnership between JIA and Cathay Pacific has worked well, certainly with the Cantonese option with Duddells, and now with the Louise restaurant.
As usual, Michelin stars are wonderful, however, it will be how they take these concepts and deploy them in the sky, given how food tastes can change (be it aboard a Boeing 777 or an Airbus A350 – given both have very different air environments).
After some years where food has been an issue for the airline, it seems that Cathay Pacific is turning to partners to help improve the soft product aboard its long haul operation.
And that can only be good for the passenger.
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Usually these outcomes are bad or at best mixed, certainly I was not impressed with Duddels on a recent CX flight. Airline ends up paying higher fee’s just to get associated with star chef.
Instead the fool-proof solution is to hire Do&Co, give them a decent budget to work with and sit back. Never fails IME but not as sexy for the airline marketing team