Cathay Pacific Japan Branch
[Cathay] Cathay Pacific partners with Michelin-starred French restaurant Louise in Hong Kong
～Offering authentic French menu in first and business class～ ……
Cathay Pacific (Headquarters: Hong Kong, CEO: Ronald Lam) has partnered with Hong Kong’s Michelin-starred French restaurant “Louise” to offer a newly developed French menu as in-flight meals. Did. We are planning to introduce 16 new menu items in the future, and will continue to offer Louise’s heartwarming dishes, which are new interpretations of traditional French cuisine. The Louise partnership menu is available in First and Business Class on selected long-haul flights departing from Hong Kong.
[Image 1: https://prtimes.jp/i/79915/72/resize/d79915-72-190a527ec5996edd9b08-0.jpg&s3=79915-72-463352ebf729b1da8554eb44b306fbc1-2176×1451.jpg] Collaboration menu with Hong Kong’s Michelin-starred French restaurant “Louise” Our partnership with a popular Hong Kong restaurant is part of our efforts to further enhance the in-flight dining experience and meet the needs of our customers. Our food and drinks are carefully selected with great attention to detail and offer a wide range of choices. In March 2024, Cathay revamped its in-flight menu under the dining concept “Hong Kong Flavor” in partnership with Cantonese restaurant “Duddell’s.” Both this restaurant and Louise, which has partnered with us this time, are operated by the JIA Group, which operates many internationally acclaimed restaurants in Hong Kong.
[Image 2: https://prtimes.jp/i/79915/72/resize/d79915-72-9f3ef602c03a1cb78e25-1.jpg&s3=79915-72-2096e2dfc122b43fa5eda39fdda8d0b1-2186×1458.jpg] Collaboration menu with Louise
We have prepared a menu with attention to detail so that you can enjoy high-quality and delicious meals even in the sky.
【first class】
〇 Appetizer “Obsy blue shrimp and herb consommé”
The star of this dish is the popular obsi-blue shrimp, which has a delicate sweetness, aroma, and distinctive blue shell. By slowly simmering it with plenty of vegetables, we created a simple yet rich and flavorful consommé.
[Image 3: https://prtimes.jp/i/79915/72/resize/d79915-72-2a5f1711c61b67211dc9-2.png&s3=79915-72-823682656d4743b89fc0a57add548e65-786×382.png ]
〇Main dish
“Steamed silverfish served with chorizo sauce”
The precious Chilean seabass caught in the cold, deep Antarctic Ocean is delicately steamed to bring out its soft, elegant texture and clean, sweet flavor. Served with thinly sliced chorizo sausage and piperado sauce (fried peppers, tomatoes, and onions, a home-cooked dish from the French Basque region).
“Chicken Ballotine with Supreme Sauce”
This dish is inspired by Louise’s signature dish, roasted Hong Kong yellow chicken. Rolled boneless yellow chicken breast cooked until tender and sliced. Served with a rich, velvety sauce made from velouté (chicken broth thickened with roux), fresh cream and cognac. 〇Dessert “Raspberry and pistachio financier”
This cake has a moist texture and delicate flavor, and you can also enjoy bright pops of color and flavor. Pistachio cake coated with raspberry chocolate and topped with raspberry cream and fresh raspberries.
【business class】
〇Main dish
“Braised Iberian pork with bacon jam”
Salt-cured Iberico pork is slowly simmered until tender and has a rich flavor. Served with slightly sweet and smoky bacon jam, creamy potato confit, and light red endive.
“Beef fillet steak with Madeira sauce and porcini puree”
This dish is inspired by the popular French haute cuisine
Rossini-style beef tenderloin. A perfectly tender and delicious fillet of beef steak, served with onion confit, mushrooms and roasted potatoes. Finished with a creamy porcini mushroom puree with a rich, earthy aroma.
〇Dessert “Creme Chocolat”
A luscious dessert made with silky smooth chocolate cream made with bittersweet Guanaja dark chocolate, rich and rich dark chocolate, and luxuriously layered with crumbled chocolate brownie.
“In our partnership with JIA Group, which began in collaboration with Dadrus, we were impressed by the Group’s impeccable quality, enthusiasm and professionalism. We are also thrilled that we were able to independently develop a new menu that takes advantage of our culinary traditions.Our goal in collaboration with restaurants is to enhance the reputation of the in-flight dining experience and the provision of high-quality, creative meals, while at the same time Our aim is to strengthen our ties with the local community. We look forward to exchanging ideas and expertise with Louise, developing innovative dining menus and continuing to take on new challenges. We look forward to collaborating with more talented and passionate restaurants to share Hong Kong’s vibrant and diverse culinary culture with the world.” – Vivian, Head of Customer Experience and Design, Cathay Pacific Law’s comment)
“Following our successful collaboration with Duddles, we are thrilled to continue our partnership with Cathay Pacific and bring Louise’s beloved flavors to the skies all year round. Louise captivates local foodies. Together with Cathay, we are embarking on an exciting journey to reimagine classic French delicatessen cuisine and offer it to passengers around the world. We would like to thank Cathay for bringing us this opportunity.” (Comment from JIA Group CEO Yen Wong) About Cathay Pacific
Cathay Pacific is Hong Kong’s flag carrier with over 70 years of history and a founding member of the oneworld alliance. Cathay Group, with its low-cost carrier (LCC) Hong Kong Express and specialized cargo airline Air Hong Kong, connects people and cargo around the world. Cathay Pacific is a member of the Swire Group and is listed on the Hong Kong Stock Exchange (HKSE).
https://www.cathaypacific.com/cx/ja_JP.html
About Louise
Located in a historic two-story building in Hong Kong’s Central district, Louise offers heartwarming French cuisine and genuine hospitality. We offer traditional French cuisine in a new style. More details about this release:
https://prtimes.jp/main/html/rd/p/000000072.000079915.html