Cathay Pacific and Louise bring elevated French classics to the skies.

Cathay Pacific has joined hands with with JIA Group’s Michelin-starred French restaurant Louise to bring its fresh take on traditional French cuisine to the skies. 

Building on the success of the airline’s all-new selection of “Hong Kong Flavours” created in collaboration with JIA Group’s Cantonese fine-dining institution Duddell’s, Cathay Pacific is excited to team up with Louise, another acclaimed restaurant in the hospitality group’s portfolio, to present an exclusive menu of 16 reinterpreted French classics. The menu is available for customers flying in First and Business class on selected long-haul flights departing from Hong Kong. 

First class customers can embark on their culinary journey (above) with an appetiser of Obsiblue prawns with herb-infused consommé. Highly sought after for their sweet, delicate flavour and distinctive blue colour, the Obsiblue prawns are the highlight of this deceptively simple yet tasteful consommé, and are slowly simmered with a medley of vegetables to impart a rich and complex broth. 

Next, customers can choose from a selection of exquisite main courses. The steamed Chilean sea bass with chorizo sauce showcases this prized fish from the deep, cold waters of the Southern Ocean, delicately steamed to highlight its luscious texture and clean, sweet flavour. It 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.

Meanwhile, the chicken ballotine with sauce supreme is a nod to Louise’s signature Roasted Hong Kong yellow chicken, and features yellow chicken breast that has been deboned and rolled into a bundle, then cooked until tender and sliced into medallions. The chicken is paired with a rich, velvety sauce made by enriching velouté – chicken stock thickened with roux – with heavy cream and a dash of Cognac. 

To complete the meal, customers are treated to a delectable selection of desserts. The raspberry and pistachio financier is a moist, delicate cake that offers a vibrant pop of colour and flavour. Pistachios form the base of the cake, complemented by a crunchy coat of raspberry chocolate and a topping of raspberry cream and fresh raspberries. 

A similarly enticing selection of main courses are available in Business class. The braised Iberico pork belly with bacon jam features striated Iberico pork belly that is brined and slowly braised until tender and flavoursome, further enhanced with sweet-savoury and slightly smoky bacon jam, creamy confit potatoes, and red endive leaves to lighten the palate. 

Another tempting choice is the pan-seared beef tenderloin with Madeira jus and porcini purée. Inspired by the popular Beef Rossini in French haute cuisine, this delectably tender beef fillet is cooked to perfection and accompanied by confit onions, button mushrooms and golden brown potatoes, all complemented by a creamy porcini mushroom purée brimming with rich, earthy flavors. 

The culinary journey concludes on a delightful note with a selection of indulgent desserts to entice the palate. One such treat is the Guanaja chocolate cremeux, a decadent 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 a deep and intense flavour, and crumbled chocolate brownies for a fudgy and slightly chewy texture.

“Our partnership with JIA began with the Duddell’s collaboration, and we were impressed by the team’s impeccable quality, enthusiasm and professionalism,” says Cathay Pacific General Manager Customer Experience and Design Vivian Lo. “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.”

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