Mandarin Oriental Chefs Creating Menus For Cathay Pacific First-Class Customers



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 this 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.

Cathay Pacific General Manager Inflight Services Dominic Perret said: “At Cathay Pacific, we strive to deliver high-quality products and services, so it is exciting to join hands with Mandarin Oriental to feature their inspirational dishes specially created for our premium passengers. Mandarin Oriental and Cathay Pacific are both home-grown Hong Kong brands that share many of the same attributes and have built an enviable reputation for service excellence. We believe that Mandarin Oriental Hotel Group is a natural fit for us and I am sure our passengers will enjoy these fabulous creations!”




Mandarin Oriental Hotel Group Corporate Director of Food and Beverage David Nicholls said: “Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage, and our dedicated culinary teams aim to offer stimulating and exciting dining experiences for guests around the world on a daily basis. We are delighted to partner with Cathay Pacific in order to extend these exceptional culinary experiences to the skies.”

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.



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