Cathay Pacific Is Latest Airline To ReInvent First Class Menus

Foie gras, mushrooms and pickled blackberries

Foie gras, mushrooms and pickled blackberries

During the same week ANA announce their partnership with Noma in Japan, Cathay Pacific and Mandarin Oriental Hotel Group announce their first-ever international partnership for crafting unique inflight menus for the airline over the coming 12 months. The strategic partnership brings top chefs from various renowned Mandarin Oriental properties in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston. Each regional chef will design bespoke menus with their own styles and characteristics. Sadly, this is only available to the very top fliers with the airline as the menus will be offered to First Class passengers travelling on Cathay Pacific flights between Hong Kong and London, Paris, New York, San Francisco, Tokyo and Boston at different seasons throughout the course of 2015.

A full-bodied consommé with a specially prepared tea bag of dried flower petals and gold flake

A full-bodied consommé with a specially prepared tea bag of dried flower petals and gold flake

“Both Hong Kong brands aim to showcase the their’ Asian heritage and demonstrate their understanding of travellers’ needs, Cathay Pacific and Mandarin Oriental Hotel Group are working hand in hand to create an inspired food and beverage experience. The latest collaboration follows their successful partnership on the airline’s London route last year.” state Cathay Pacific.

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Presse of chicken, mushrooms and foie gras

Mandarin Oriental Hotel Group’s Corporate Director of Food and Beverage David Nicholls said: “Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage, and our dedicated culinary teams aim to offer stimulating and exciting dining experiences for guests around the world on a daily basis. We are delighted to continue our partnership with Cathay Pacific in order to extend these exceptional culinary experiences to the skies.”

Classic Beef bourguignon using cheek and short rib

Classic Beef bourguignon using cheek and short rib

The new menus will be served throughout 2015 on a monthly basis. Each menu will incorporate seasonal produce, prepared and cooked in both contemporary and traditional ways – from the wizardry of molecular gastronomy to the patience of low and slow cooking.

A soup of slow-roasted tomatoes with miniature grilled cheese sandwiches

A soup of slow-roasted tomatoes with miniature grilled cheese sandwiches

In the first wave of menus offered, winter dishes by Executive Chef Uwe Opocensky, from the Mandarin Oriental, Hong Kong, and Executive Chef and Culinary Director Thierry Marx, from the Mandarin Oriental, Paris, will be featured on flights from Hong Kong to London and Paris to Hong Kong, respectively, from 1 to 31 January. In February, passengers travelling from Hong Kong to Paris and New York to Hong Kong will be able to enjoy a selection of dishes created by Executive Chef Uwe Opocensky and Executive Chef Christian Pratsch, from the Mandarin Oriental, New York, respectively.

A unique swirl of rich chocolate and goat cheese with cassis

A unique swirl of rich chocolate and goat cheese with cassis

There has never been a more exciting time to fly and enjoy inflight meals, led by innovative carriers such as Cathay Pacific. Whilst these may just be key and limited menu concepts, they challenge the way food is prepared and cooked onboard. This naturally will distill its way down to the back of the cabin over a matter of time, whereby the techniques developed can help lift even the most tired of economy meals. Whilst we may only be able to salivate at the images on screen, for those travelling in First Class on cathay, you are in for a treat!

Don’t forget to check out the sales on www.cathaypacific.com

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