Cathay Pacific brings French flair to first, business class

First class travel is about much more than just a super-comfortable seat or suite – it’s a whole experience in itself, a centrepiece of which should always be superb dining that’s more akin to a restaurant in the skies.

Cathay Pacific has developed a solid reputation on that front, and its new partnership with Michelin-starred restaurant Louise continues to fly the flag: and this time, it’s a French flag,

Set in a two-story heritage building within the gardens of Hong Kong’s PMQ, Louise presents a fresh take on traditional French cuisine.

The collaboration with Cathay Pacific has resulted in what the airline describes as “a bespoke menu of reimagined French classics” – and they won’t be restricted to the first class cabin, with the Cathay-Louise dishes also offered in business class.

The Louise menus are now available on some of Cathay’s most popular routes, including from Hong Kong to Sydney, London, Paris (of course), New York, Los Angeles and Johannesburg.

Some highlights from the new Cathay Pacific first class menu developed with Louse.

In Cathay Pacific’s 777 first class, the culinary journey begins with an appetiser of sweet Obsiblue prawns with herb-infused consommé.

Mains include steamed Chilean sea bass with chorizo sauce; chicken ballotine medallions in a sauce of chicken stock, heavy cream and a dash of Cognac, a nod to Louise’s signature Roasted Hong Kong yellow chicken; and roast lamb cutlet with sauce vierge.

A star of the delectable dessert menu is the raspberry and pistachio financier: a moist, delicate cake that offers a vibrant pop of colour and flavour.

Obsiblue prawns with herb-infused consomme; roast lamb cutlet with sauce vierge; and raspberry and pistachio financier.

Of course, in Cathay first class, those meals are paired with cellar selections including Krug 2004 Champagne, which is now served in a specially-designed Champagne flute to bring out the best of vintage.

Business class mains include braised Iberico pork belly with bacon jam, and pan-seared beef tenderloin with Madeira jus and porcini purée (inspired by the popular Beef Rossini in French haute cuisine – just leave room for the Guanaja chocolate cremeux dessert.

Some highlights from the new Cathay Pacific business class menu developed with Louse.

The Louise menu will run in parallel with that of Michelin-starred Cantonese fine-dining institution Duddell’s, which Cathay Pacific’s General Manager of Customer Experience and Design Vivian Lo says is not only a showcase of “our home city’s most beloved and iconic dishes” but reflects its “ambition to connect Hong Kong with the world.”

In first class, the mouth-watering Duddell’s fare includes crystal pork terrine dipped in black vinegar for appetiser, a main of sautéed abalone and chicken with Sichuan pepper and crispy greens, and to finish, a nutty black sesame tart with tofu ice cream.

A selection of the latest Duddell's menu.

The menu in business class is no less delicious, with the likes of Sichuan-style poached chicken with sesame and chilli sauce (also known as saliva chicken) and braised pork ribs with hawthorn sauce and green apples.

Sautéed abalone and Sichuan pepper chicken with crispy greens.

And given that Louise and Duddell’s are both part of Hong Kong dining empire JIA Group, there’s always the chance that other JIA Group outlets will follow.

That portfolio includes the Neapolitan cuisine of Estro, the Latin American cuisine of Mono, and even Spanish tapas from 22 Ships.

New Rosewood menu at The Pier

The collaborations with Louse and Duddell’s are part of a wider overhaul of the Cathay experience, which has also seen Rosewood Hong Kong add a special “Italian-inspired” set menu to the dining room for The Pier first class lounge.

As of March 2024 this is changing to “refined Cantonese cuisine” from Rosewood’s Michelin starred restaurant The Legacy House, which shins the culinary spotlight onto traditional southern Chinese cuisine.

Running through to summer, the four-source menu sees an appetiser of marinated abalone with tofu in a savoury-yet-sweet brown sauce; double-boiled chicken soup with porcini and bamboo pith; wok-fried prawns coated in a light batter and dipped in a tangy vinegar sauce; and to finish, a warm bowl of sweetened black glutinous rice mixed with coconut cream.

These are joined by a chrysanthemum cocktail from Rosewood’s Darkside bar, available in both alcoholic and non-alcoholic versions.

Dining at Cathay's flagship The Pier First lounge, Hong Kong.

The Rosewood is the latest luxury hotel soar over Victoria Harbour from the Kowloon waterfront, and the Cathay-Rosewood collaboration carries echoes of the original lounge partnership between Cathay and The Peninsula Hotels Group from 1998 to 2016.

The move is part of Cathay’s push to bring more of its own influence to the standards of its Hong Kong lounges, although contractor Sodexo remains active in ‘back of house’ areas including the kitchen.

And Cathay’s focus on food isn’t limited to the pointy end of the plane. The airline’s latest restaurant collaboration with Wan Chai’s Pirata brings ‘classic Italian comfort cuisine’ to the premium economy cabin.

Now being served on selected flights from Hong Kong, the Pirata dishes are based the large shared platters which are a popular tradition at Pirata; Cathay’s Lo hopes passengers will feel like they’re embarking on a culinary tour of Italy.

The sumptuous spread of Cathay's Pirata premium economy menu.

Highlights of Cathay’s Pirata premium economy menu include

• a starter of Caprese with tomato and bread salad (combining well-loved classics from Campania and Tuscany)
• tuna and saffron orzo salad
• baby octopus and crushed potato salad
• pork loin wrapped in Parma ham and layered with provolone and sage
• chicken pizzaiola with roasted zucchini and saffron rice
• Calabrian-style orecchiette pasta with Italian sausage
• Italian meatloaf with marinara sauce (based on Pirata’s signature meatballs blending ground beef and pork)

Also read: Your complete guide to Oneworld airport lounges at Hong Kong

Additional reporting by Chris Ashton