This summer, Emirates is set to raise the bar for luxury inflight dining in Business Class with the introduction of 18 new, expertly curated dishes. Developed in collaboration with Jean Michel Bardet, Head Chef at Moët & Chandon, and Doxis Bekris, Emirates’ Vice President of Culinary Design, these innovative creations are designed to perfectly complement the finest Moët & Chandon champagnes.
The much-anticipated menu will launch in May 2025 on select routes, offering passengers a unique dining experience where champagne and cuisine are paired for the first time in the air. With over a year of development between Emirates’ in-house chefs and the world-renowned Champagne house, the dishes promise to deliver a blend of refined tastes using premium ingredients that meet the airline’s commitment to high-quality service at 40,000 feet.
From fresh seafood to vegan delights, the new offerings cater to a variety of tastes. Starters like poached scallops, served with green melon, blanched kumquat, and roasted almonds, are paired with Moët & Chandon Grand Vintage 2016, elevating the delicate sweetness of the scallops while enhancing the champagne’s elegant bouquet. For plant-based diners, a dish featuring silken tofu with poached asparagus, soy emulsion, and cashew cream is paired with Moët & Chandon Brut Impérial, balancing lightness with depth.
Main courses are equally impressive, with selections such as roasted duck paired with Moët & Chandon Rosé Impérial. The combination of couscous, aubergine, and cherry tomatoes complements the champagne’s spicy notes, creating a harmonious blend of flavors. Another standout is the seared Chilean seabass, served with artichoke puree and lemongrass sauce, which beautifully complements the effervescence and brightness of the Brut Impérial. Vegan options, like braised lentils with coconut and spiced cauliflower, also shine alongside Moët & Chandon Rosé Impérial, with curry spices enhancing the champagne’s fruity bouquet.
The culinary collaboration between the chefs, spanning across France and Dubai, wasn’t just about creating exquisite dishes but also ensuring they could be served to Emirates’ large Business Class audience. The chefs had to consider challenges such as altitude, meal preparation at scale, and how cabin crew would plate these dishes onboard.
Jean Michel Bardet, with his extensive experience in Michelin-starred restaurants and luxury hospitality, brings a refined touch to the menu. His philosophy is all about creating a “dialogue” between the ingredients and the champagne, bringing out their best qualities. Doxis Bekris, who joined Emirates in 2019, is passionate about blending global culinary traditions, ensuring that every meal reflects the airline’s commitment to quality.
With this new menu, Emirates strengthens its longstanding relationship with Moët Hennesey, serving exclusive champagne selections, including Dom Pérignon and Moët & Chandon, in both its lounges and onboard. As part of its “fly better” promise, Emirates continues to offer its Business Class customers an unparalleled inflight dining experience, with a focus on the highest-quality ingredients and impeccable service.
This exciting partnership between Emirates and Moët & Chandon marks the beginning of a new era in inflight luxury, where gourmet cuisine and world-class champagne come together in perfect harmony.
