The menu is also infused with Asian culinary sensibilities. In the Obsiblue prawns with herb-infused consommé, the addition of shiso leaves and ginger gives the light appetiser a bright, refreshing touch. On the sweeter end of things, there’s the mango and passion fruit rice pudding, a tropical reinterpretation of riz au lait, a classic and homey French childhood dessert.

“Louise’s insistence on excellence through specific ingredients and techniques was met with unrelenting dedication by our team, who went above and beyond to realise the quality and integrity of each dish,” adds Vivian Lo of Cathay Pacific.

“Our goal for this collaboration is to enhance the inflight dining experience and our reputation for culinary creativity and excellence, while strengthening our connection with the local community. Through the exchange of ideas and expertise with the Louise team, we hope to inspire and challenge ourselves to continue to innovate and improve our food and beverage offerings. We are motivated to work with more talented and passionate restaurant partners in the future, and will continue to work together to delight our passengers and promote our home city’s vibrant and diverse culinary scene.”