Cathay Pacific is once again upping the ante for memorable inflight dining experiences by joining hands 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 teaming-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.

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

“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.

“Our goal for this collaboration is to enhance the inflight dining experience and our reputation for culinary creativity and excellence, while strengthening our connection with the local community.

“Through the exchange of ideas and expertise with the Louise team, we hope to inspire and challenge ourselves to continue to innovate and improve our food and beverage offerings.

“We are motivated to work with more talented and passionate restaurant partners in the future, and will continue to work together to delight our customers and promote our home city’s vibrant and diverse culinary scene,” she said.

JIA Group Chief Executive Officer Yenn Wong said: “After our successful collaboration with Duddell’s, we are thrilled to continue our partnership with Cathay Pacific to bring Louise’s beloved flavours to the skies all year long.

“Louise has captivated local food lovers, and we are now embarking on an exciting journey to present our traditional French delicacies, reimagined, to passengers worldwide, together with the Cathay team.”

James Wilkinson

Editor-In-Chief, Hotel Management