Emirates’ Business Class fliers can look forward to more dining options at 35,000 feet.
This summer 18 new dishes will be launched.
They have been designed by Moët & Chandon’s Head Chef, Jean Michel Bardet and Emirates’ Vice President of Culinary Design, Doxis Bekris.
Each dish has been paired with a champagne.
The 18 new starters and main courses will be launched inflight on select routes from May 2025 onwards.
The menu has spent more than a year in development between Emirates master chefs and the Maison of Moët & Chandon in France.
The airline serves 149 meals every minute, and more than 77 million meals every year.
The new paired dishes will include starters like poached scallops served with green melon, blanched kumquat, lemon gel and roasted almonds, paired with Moët & Chandon Grand Vintage 2016.
Vegan starters include silken tofu, sliced and served with poached asparagus, soy emulsion with olive oil, lemon gel and cashew cream, paired with Moët & Chandon Brut Impérial.
Main courses include roasted duck served with braised aubergine and chickpeas with raz el hanout-spiced couscous-jus and cherry tomatoes, and roasted turkey with sage chicken jus, mashed potato, braised fennel and almonds.
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.
