Emirates’ Business Class customers will enjoy an elevated inflight experience this summer, with the launch of an array of 18 new dishes on select routes from May onwards.

Meticulously designed by Moët & Chandon’s head chef Jean Michel Bardet and Emirates’ vice president of Culinary Design, Doxis Bekris, each of the new dishes has been perfectly paired with an exclusive champagne, allowing Emirates’ Business Class customers to enjoy an expertly curated champagne and cuisine pairing for the first time in the air.

New additions include Poached scallops served with green melon, blanched kumquat, lemon gel and roasted almonds; followed by roasted turkey, sliced and served with sage chicken jus, mashed potato, braised fennel and almond, with both dishes paired with the Moët & Chandon Grand Vintage 2016. Vegan silken tofu, sliced and served with poached asparagus, soy emulsion with olive oil, lemon gel and cashew cream; and seared Chilean Seabass served with artichoke puree, lemon grass sauce and buttered sugar snap peas are paired with Moët & Chandon Brut Impérial.

Finally, roasted duck served with braised aubergine and chickpeas with raz el hanout-spiced couscous-jus and cherry tomatoes; and braised lentils with coconut served with steamed basmati rice, spiced cauliflower with green peas and naan, is matched with Moët & Chandon Rosé Impérial.

Over the year of development, the chefs collaborated and connected between France and Dubai, to create refined dishes of culinary excellence with premium ingredients and scaled to meet the demands of the world’s largest international airline, serving 149 meals every minute, and totalling more than 77 million meals every year.

Together the chefs brainstormed the ways in which premium restaurant quality cuisine could be recreated for the inflight experience – taking into account the impact of altitude, scale and pre-preparation of the food before loading onto the aircraft, ensuring an outstanding experience in the skies.

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