The French airline recently renewed its collaboration with chef Julien Royer of three Michelin-starred French restaurant Odette. Since July 1, passengers travelling in the airline’s La Première and Business cabins on flights departing from Singapore have been tucking into new dishes that draw inspiration from Royer’s French heritage and Southeast Asian influences. The chef, who also runs French neo-brasserie Claudine, has crafted 18 new dishes — 12 in La Première and six in Business. The menu will be refreshed every two months. 

In September and October, as well as next March and April, La Première passengers can look forward to a chicken rice-inspired dish made with chicken roulade, accompanied by Niigata rice and Albufera sauce. Business class passengers get to enjoy Kyoto miso baked black cod topped with wok-fried vegetables and yuzu sake beurre blanc.

Come next January and February, La Première passengers can tuck into braised lamb shoulder coated with dukkah spice blend and served with achar (pickled vegetables). Business class passengers can revel in the mushroom ‘dumpling’, a ravioli accompanied with Kabocha pumpkin, confit Maitake mushrooms, and a sweet and sour Banyuls broth.

Find out more here.

Cathay Pacific has partnered one-Michelin-starred Cantonese restaurant Duddell’s to bring Hong Kong flavours to the skies. Duddell’s, which celebrates its 10th anniversary this year, is a well-known name in the Hong Kong dining scene.

First-class passengers can tuck into appetisers such as chilled abalone and cucumber with black vinegar and minced pork with mixed vegetables and pomelo, served with lettuce wraps and prawn crackers. For mains, options include the red-braised Iberico pork belly with radish, simmered in a sweet and sticky glaze, or the wok-fried lobster in white pepper sauce with spring onions and ginger — a tribute to the beloved dish at Chinese banquets.

Find out more here.

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Qatar’s national carrier is partnering with Chef Aisha Al Tamimi, who specialises in Eastern Arabian cuisine for in-flight meals on various routes, including North America, Asia, Australia, and Europe. The prolific author of seven cookbooks signed off on menus that feature iconic national dishes prepared using locally sourced organic ingredients and spices such as cumin, black lime, and paprika.

Highlights include the Qatari chicken jareesh. This chopped chicken dish is cooked with Arabic ghee and garnished with crispy onions and a zesty green chilli salsa, and the Qatari mashkool — a flavourful combination of basmati rice, fried chicken, eggplant, and potatoes blended with creamy coconut milk and topped with a layer of almonds.

Passengers can also enjoy a traditional Qatari-style breakfast platter, featuring local dishes such as saffron and cardamom-flavoured balaleet vermicelli, scrambled eggs with tomatoes, and beans with onion and garlic.

Find out more here.

Since its launch in January 2013, Japan Airlines’ BEDD programme, which emphasises the concept of a ‘restaurant in the sky’, has been establishing partnerships with renowned chefs for First and Business class meals.

The airline is working with 10 prolific Japanese chefs, including chef-owner Kishida Shuzo of three Michelin-starred Quintessence. He curates the Western cuisine menu on First class flights from Tokyo to New York, Chicago, Los Angeles, San Francisco, London, and Paris. Highlights include his signature goat milk bavarois, elevated by olive oil and a sprinkling of fleur de sel, served with lily roots and macadamia slices.

For mains, the lobster and mushroom fricassée features a hearty seafood broth and fresh cream studded with four types of mushrooms. Also on the programme is chef Namae Shinobu of three-Michelin-starred L’Effervescence. His dishes on the Business class menus include wagyu beef sirloin accompanied by red wine vinegar sauce, black olives, and capers, as well as Provencal swordfish cutlet garnished with zucchini, tomatoes, and edamame beans.

Find out more here.