Discerning travelers can now savor the artistry of French haute cuisine at 35,000 feet as Cathay Pacific unveils an exclusive partnership with Michelin-starred restaurant Louise. This curated culinary collaboration introduces a refined French menu, crafted by acclaimed Chef Julien Roye, to the airline’s First and Business Class cabins.
Building on the acclaimed "Hong Kong Flavours" series developed with the legendary Cantonese restaurant Duddell’s, Cathay Pacific continues to set benchmarks in luxury air travel. The new French menu features 16 reinvented classics, blending authentic French techniques with contemporary flair, and is available on select long-haul departures from Hong Kong.
Travelers in First Class are welcomed with an elegant starter of Obsiblue prawns delicately poached in a fragrant herb consommé, setting the stage for a memorable inflight dining experience. Main course highlights include steamed Chilean sea bass crowned with a robust chorizo emulsion, and a chicken ballotine with sauce suprême—a tribute to Louise’s signature Roasted Hong Kong yellow chicken. To finish, guests indulge in a raspberry and pistachio financier, a moist French cake layered with nutty pistachio and vibrant raspberry notes, exemplifying pastry perfection.
For Business Class passengers, the menu is equally sophisticated. Choices such as slow-braised Iberico pork belly paired with bacon jam, and pan-seared beef tenderloin accompanied by Madeira jus and porcini purée, reflect both innovation and tradition. The dessert selection, headlined by the decadent Guanaja chocolate crémeux, ensures the meal concludes on a truly indulgent note.
Each dish on this menu is meticulously designed to preserve the integrity of flavors at altitude, offering a multi-sensory dining journey that rivals top restaurants on the ground.
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