What's for dinner in the skies these days? If you're in first class, the gourmet options just keep getting fancier and more elaborate. Airlines are turning to name brand chefs and head chefs at top hotels to create fancy menus to satisfy their high-end flyers.
For example, Cathay Pacific, the Hong Kong-based carrier that has six U.S. gateways-Boston, Chicago, Los Angeles, New York, Newark and San Francisco-just unveiled new menus from Chef Christian Pratsch, U.S. born and German raised, who learned his culinary skills in Hamburg, Germany. He now serves as head chef at the Mandarin Oriental in New York, where he oversees the culinary program as well as the signature restaurant Asiate, which has spectacular views of New York's Central Park. Previously he served as a chef aboard the World-Residences at Sea and the award-winning Montelucia Resort & Spa.
Cathay Pacific will feature Chef Pratsch's cuisine on flights during selected months throughout 2015. Chefs from other Mandarin Oriental hotels around the world have developed menus for other months (Mandarin Oriental's original property is in Hong Kong). Pratsch, whose food philosophy focuses on simple and natural ingredients that deliver on the intensity of individual flavors and the harmony of regional ingredients and cooking techniques, has created a selection of dishes that will be featured on the New York to Hong Kong route. Here's a sampling of a typical meal, as sampled at Asiate late last month:
Starter: Charred Hudson Valley Foie Gras Terrine, Hibiscus Flower, Truffle Brioche, Sauternes, Murray River Salt.
Soup: Chilled Morello Cherry, La Quercia Prosciutto, Norway Lobster, Micro Vegetables.
Main Course: BBQ Bobwhite Quail, Summer Bean Medley, Tomato Fondue, Grilled Corn.
Dessert: Coconut Tapioca, Passion Fruit Ice Cream, Mint, Salted Brazil Nuts.
Chef Christian Pratsch, who oversees cuisine at the Mandarin Oriental New York, has developed a new first-class menu for Cathay Pacific.
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