Exclusive dining experience in Emirates Business Class

From summer 2025, Emirates is expanding its dining offerings in Business Class with 18 new dishes created in collaboration with Michelin-starred chef Jean Michel Bardet, Chef de Cuisine at Moët & Chandon, and Doxis Bekris, Vice President of Culinary Design at Emirates. This innovative partnership brings an unparalleled dining experience on board , with dishes specially paired with fine champagnes from the Maison Moët & Chandon, offering passengers a culinary journey of excellence.

 

 

The new dishes, which will be served on selected routes from May 2025, range from delicate appetizers to succulent main courses , all expertly combined with Moët & Chandon cuvées to enhance every flavor. Among the new proposals, the appetizers include poached scallops accompanied by green melon, seared kumquat, lemon jelly and toasted almonds, paired with the Moët & Chandon Grand Vintage 2016, whose bouquet goes perfectly with the freshness of the ingredients. Another interesting novelty is the vegan dish with silken tofu, poached asparagus and cashew cream, paired with Moët & Chandon Brut Impérial, which enhances the brightness and umami dimension of the wine.

 

 

The main dishes are designed to satisfy even the most demanding palates. Roast duck with braised eggplant and raz el hanout spiced couscous pairs with Moët & Chandon Rosé Impérial, creating a perfect combination of spice and freshness. Another must-try dish is roast turkey with mashed potatoes and braised fennel, served with Moët & Chandon Grand Vintage 2016. For seafood lovers, seared Chilean sea bass with artichoke puree, lemongrass sauce and buttered sweet peas goes beautifully with Moët & Chandon Brut Impérial. For vegan dishes, coconut braised lentils and spiced cauliflower with naan and basmati rice are paired with Moët & Chandon Rosé Impérial, enriching each bite with a spicy and fruity note.

 

The creation of these dishes took over a year of work between the two chefs, who collaborated closely between France and Dubai to perfect the flavour combinations and ensure that the dishes were suitable for preparation on board. The skill of the Emirates team was crucial in ensuring that every dish was prepared on a large scale and served with the same quality that customers would expect in a high-class restaurant. This process also involved perfecting the plating techniques and adapting the dishes to the peculiarities of the in-flight kitchen, where altitude and resource management on board represent a unique challenge.