Emirates has introduced an array of 18 new dishes onboard this summer to elevate the passenger experience. The dishes are designed by Moët & Chandon’s Head Chef of Michelin star renown, Jean Michel Bardet, and Emirates’ Vice President of Culinary Design, Doxis Bekris.
Interestingly, each of the new dishes has been perfectly paired with an exclusive champagne, serving up the ultimate culinary collaboration in the sky
The 18 new starters and main courses will be launched inflight on select routes from May 2025 onwards, allowing Emirates’ Business Class customers to enjoy an expertly curated champagne and cuisine pairing for the first time in the air. The menu has spent more than a year in development between Emirates master chefs and the Maison of Moët & Chandon in France.
New culinary creations in Emirates Business Class
The newly paired dishes will include starters like poached scallops served with green melon, blanched kumquat, lemon gel, and roasted almonds, exquisitely paired with Moët & Chandon Grand Vintage 2016, where the delicately salted scallops complement the flavours and reveal the elegance of the cuvée. Green melon and kumquat enhance the radiant bouquet of the champagne, while basil adds a final contrasting touch. The new creations include vegan dishes too, like silken tofu, sliced and served with poached asparagus, soy emulsion with olive oil, lemon get,l and cashew cream, paired with Moët & Chandon Brut Impérial – where the tofu is marinated in lemon juice and soy sauce, revealing the brightness and umami dimension of Brut Imperial. Dill introduces a vegetal contrast, while cashew cream adds a final creamy touch, bringing the dish to a harmonious finish.
Main courses are set to impress with pairings like roasted duck served with braised aubergine and chickpeas with raz el hanout-spiced couscous-jus and cherry tomatoes, paired with Moët & Chandon Rosé Impérial, where the symphony of couscous flavours dances with the structure of red wine, and spicy notes add a touch of intrigue.
Another main course to look forward to is the succulent roasted turkey, sliced and served with sage chicken jus, mashed potato, braised fennel, and almonds. This dish is paired with Moët & Chandon Grand Vintage 2016 – where the radiant bouquet is highlighted by the delicate vegetal notes of fennel, and the sage chicken jus imparts a sense of umami, culminating in a harmonious pairing.
Seared Chilean Seabass will be a hit for seafood aficionados, paired with Moët & Chandon Brut Impérial and served with artichoke puree, lemongrass sauce, and buttered sugar snap peas. Artichoke puree brings smooth texture and subtle taste harmonising with the Moët & Chandon Brut Impérial’s elegance. Sugar snap peas add a crisp element enhancing the sparkling texture. Finally, lemongrass sauce provides a fresh connection, amplifying the Champagne’s brightness. There are also vegan dishes, like braised lentils with coconut served with steamed basmati rice, spiced cauliflower with green peas, and naan, paired with Moët & Chandon Rosé Impérial. Coral lentils have a beautiful texture that plays with the elegant effervescence of the Rosé Impérial, while curry seasoning complements the fruity bouquet with a soft spiciness, and coriander creates a delicate contrast.
