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Cathay Pacific extends its partnership with Mandarin Oriental Hotel Group

boeuf braise
Cathay Pacific Airways has expanded its collaboration with the Mandarin Oriental Hotel Group which commenced in September of 2014 with the objective to create a unique inflight menu featuring contemporary fine-dining with a classical twist. The new menus will be offered to the airline’s passengers travelling in First Class between London and Hong Kong from November to the end of December this year.

Mandarin Oriental Hotel Group is a legendary name in the hospitality world that is deeply proud of its Asian heritage. The “classically simple” inflight menu created by the Group’s chefs aims to provide Cathay Pacific’s premium passengers with the ultimate inflight dining experience.  

The menu features inspirational food created by Dean Yasharian, Executive Chef at the acclaimed Bar Boulud at Mandarin Oriental Hyde Park, London.  

Cathay Pacific Head of Sales and Marketing, Adrian Bastow 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.”  

Chef Dean Yasharian is a decidedly American chef who is well trained in the art of classic French cuisine. A native of Upstate New York, he has spent most of the last six years cooking in top French restaurants in the heart of New York City. Admittedly, most of that time was spent under the direction of Lyon born Chef Daniel Boulud in his restaurants such as DANIEL and Bar Boulud. Dean has been Executive Chef of Bar Boulud at London’s Mandarin Oriental, since the opening in May 2010.  

The menu selections from London to Hong Kong will feature traditional bistro appetisers such as fresh Dorset crab and duck liver terrine. Main courses consist of British-origin beef, slowly braised in a rich red wine sauce and complemented by a smooth puree of parsnips, and fillets of lemon sole enriched with a buttery but subtle Grenoble sauce. Desserts include a tart raspberry filling baked in crisp filo pastry, perfectly balanced with vanilla ice cream, and a chocolate dome with a deliciously rich coffee centre.

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