Cathay Pacific brings in Mandarin Oriental chefs for first-class meals
The Hong Kong airline will be providing its first-class customers with menus cooked by renowned chefs as part of a partnership with the luxury hotel brand. These creations will available starting in September.
From the fall until the end of the year, two Mandarin Oriental chefs will take turns serving gourmet dishes on board the carrier.
Until October 31, carte blanche will be given to Uwe Opocensky from Mandarin Oriental, Hong Kong. First class passengers traveling from Hong Kong to London will be able to try foie gras terrine, truffles, organic chicken and beef accompanied by crabmeat and caviar.
Dean Yasharian from Bar Boulud of London's Mandarin Oriental Hyde Park will then take over. Until December 31, between the British capital and Hong Kong, he will offer the privileged passengers duck liver, British beef slowly braised in a red wine sauce accompanied by mashed parsnips, and sole fillets with lemon and grenobloise sauce.
An increasing number of airlines have recently been joining forces with great chefs to offer gourmet dishes to their business and first class passengers.
