Cathay Serves Mandarin Oriental Menu

  • Terrine with foie gras, truffle, asparagus, and brioche.

    Terrine with foie gras, truffle, asparagus, and brioche.

  • A delicate banana split dessert.

    A delicate banana split dessert.

  • Tea with mushroom, consomme, gold, and flowers.

    Tea with mushroom, consomme, gold, and flowers.

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As the latest addition to the airline-food-turned-haute-cuisine trend, Cathay Pacific has partnered with Mandarin Oriental Hotel Group on culinary offerings created by two of the hotel group’s top chefs. Offered to first-class passengers on Cathay’s route between Hong Kong and London from September through December, the two new inflight menus are “classically simple,” composed of staple delicacies prepared with traditional, refined techniques. As both brands are from Hong Kong and renowned for their premium service, the collaboration seems a natural fit.

Up first from Sep. 1–Oct. 31 are dishes from Michelin-starred Uwe Opocensky, the executive chef at the Mandarin Oriental, Hong Kong, featured on flights from Hong Kong to London. Appetizers include terrine of foie gras with winter truffle, brioche, and asparagus and tea with mushrooms, consomme, gold, and flowers. Entrees include award-winning Brandt Farm organic beef with celeriac puree and truffle jus and organic chicken served with foie gras. Following on Opocensky’s heels, from Nov. 1–Dec. 31 on the opposite route—London to Hong Kong—Dean Yasharian, executive chef at Mandarin Oriental Hyde Park, London’s Bar Boulud, will serve an equally decadent menu of his own. To start, there’s Dorset crab and duck liver terrine, followed by British beef braised in a red wine sauce with parsnip puree and filet of lemon sole in Grenoble sauce. And for dessert, a filo version of a raspberry tart with sweet milk ice cream and a chocolate dome with a rich coffee filling hit the sweet spot.

For more information, visit Cathay Pacific

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