Cathay Pacific Crafts New Menu for 2015

  • Classic beef bourguignon using cheek and short rib.

    Classic beef bourguignon using cheek and short rib.

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

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

  • Foie gras, mushrooms, and pickled blackberries.

    Foie gras, mushrooms, and pickled blackberries.

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Cracking jokes about airline food will be a thing of the past when looking at Cathay Pacific’s new inflight menu. The Hong Kong−based airline has partnered yet again with Mandarin Oriental to deliver some fine dining finesse to its first-class passengers heading from Hong Kong to London, Paris, New York, San Francisco, Boston, and Tokyo. Top chefs from corresponding Mandarin Oriental locations will create locally inspired dishes that are unique to each destination but share the common thread of a classical culinary underpinning. Prepared in both contemporary and traditional ways—from the wizardry of molecular gastronomy to the patience of slow cooking—the new menus will be served throughout 2015 but change on a monthly basis.

For more information, visit Cathay Pacific.   

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