First class passengers flying with Cathay Pacific are in for a gourmet surprise in 2015, thanks to an innovative partnership with the Hong Kong airline and Mandarin Oriental. Throughout the year, on flights between Hong Kong and London, Paris, New York, San Francisco, Tokyo and Boston, passengers can opt for a menu created by several of the Group’s top Michelin-starred chefs in their idiosyncratic way – whether that’s using molecular gastronomy or slow cooking – with a local, seasonal touch and inspiration drawn from the relevant destination. The collaboration follows on from the success of the venture on the airline’s London route last year, and the menus will change on a monthly basis. Already this year, Thierry Marx, culinary director of Mandarin Oriental, Paris, has impressed with his pressé chicken, foie gras and truffle coulis starter. February’s culinary line-up, meanwhile, features executive chef Christian Pratsch of Mandarin Oriental, New York, who puts a main of Duo of Colorado Lamb on the flight table from New York to Hong Kong, while on the Hong Kong to Paris leg, executive chef Uwe Opocensky (above) of Mandarin Oriental, Hong Kong has conjured up inimitable delights such as a soup ‘tea’ of mushroom, gold and flowers and a dessert of chocolate, cherry and leaves cake.