Cathay Pacific (2035 pictures & videos)

8/10

Andrew Solum

France (CDG) to Papua New Guinea (KGB), 09 Apr 2005

Business Class

Luncheon service (Menu Card)
*Seafood aspic with lumpfish roe canapé upon boarding *warm roasted almonds with drink before lunch *First Course: Caviar and Balik Salmon "Tsar Nicolaj" *Second Course: Spinach and Boursin Soup *Third Course: Mixed salad with orange and fennel, anchovy & caper dressing *Main Course: Confit of duck with kumquat, carrot herb mash, choy sum and peppers *Cheese board: selection of cheese *Dessert: Calvados ice cream with mixed berries and wafer

*Krug Grand Cuvee Champagne *Vincent Girardin Meursault, Vieilles Vignes 2001 *Cordon Grand Cru Louis Max 1996 *Chateau Roumieu "Haut Placey" Sauternes 2001 *Special Fuding Jasmine Needle Tea (beautifully served)

Service was slow to start with (crew were diverted due to video system failures), but the quality of the food was good, and service was exceptional, once it finally arrived. There is no choice of starter, soup, or salad dressing - so if you don't like salmon/caviar you are out of luck. The menu was not too "French" either - given that we were departing from the gastronomic capitals of the world (no lobster, no foie gras, etc.). However, what we did have was flavoursome, well presented and ensured Cathay uphold their reputation for top level premium service. Wine list was delicious, but the crew didn't understand choosing different wines to accompany different meal courses, which was a bit frustrating.

Date added: 2008-05-21   //   Flight: 11:5   //   Aircraft: type &class: Boeing 747-400, First