Emirates is set to bring in an upgrade to its Business Class dining with the introduction of 18 new dishes, meticulously crafted in collaboration with Moët & Chandon. Curated by Michelin-starred chef Jean Michel Bardet, Head Chef of Moët & Chandon, alongside Emirates’ Vice President of Culinary Design, Doxis Bekris, the menu pairs each dish with an exclusive champagne.
Almond & Parmesan Chicken paired with Moet & Chandon Brut Imperial
Rolling out on select routes from May 2025, this culinary innovation marks the first time Emirates’ Business Class passengers will experience an airline menu expertly designed to complement fine champagne.
More than a year in the making, the collaboration saw Emirates’ master chefs working closely with Moët & Chandon’s culinary team in France. Together, they faced the unique challenge of translating gourmet, Michelin-level cuisine into dishes that can be served at scale—no small feat for an airline that delivers 149 meals every minute and over 77 million meals annually.
Pan fried Halibut paired with Moet & Chandon Grand Vintage 2016
The newly curated pairings promise an exquisite dining experience, starting with appetizers like poached scallops accompanied by green melon, blanched kumquat, lemon gel, and roasted almonds—expertly matched with Moët & Chandon Grand Vintage 2016.
Vegan options include silken tofu, served with poached asparagus, soy emulsion with olive oil, lemon gel, and cashew cream, paired with Moët & Chandon Brut Impérial. Marinated in lemon juice and soy sauce, the tofu brings out the Brut Impérial’s bright and umami-rich profile, with dill adding a vegetal contrast and cashew cream providing a smooth, creamy finish.
Roasted Chicken Ballotine paired with Moet & Chandon Rose Imperial
The main courses are equally refined, featuring dishes like roasted duck with braised aubergine, chickpeas, and raz el hanout-spiced couscous-jus, complemented by Moët & Chandon Rosé Impérial. The couscous’ aromatic spices harmonize with the Champagne’s structure, while cherry tomatoes introduce a delicate acidity, seamlessly intertwining with the Rosé Impérial.
Another standout is the succulent roasted turkey, served with sage chicken jus, mashed potatoes, braised fennel, and almonds, paired with Moët & Chandon Grand Vintage 2016. The fennel’s vegetal notes highlight the Champagne’s bouquet, while the sage-infused jus imparts an umami depth for a balanced pairing.
Silken Tofu paired with Moet & Chandon Brut Imperial
Seafood lovers will relish the seared Chilean seabass, served with artichoke purée, lemongrass sauce, and buttered sugar snap peas, alongside Moët & Chandon Brut Impérial. The artichoke purée’s smooth texture complements the Champagne’s refinement, sugar snap peas add a crisp contrast, and the lemongrass sauce enhances the Champagne’s bright, fresh profile.
Vegan selections include braised lentils with coconut, steamed basmati rice, spiced cauliflower with green peas, and naan, perfectly paired with Moët & Chandon Rosé Impérial. The coral lentils’ texture plays with the Rosé Impérial’s effervescence, while curry spices enhance its fruity bouquet, and coriander adds a delicate aromatic contrast.
Over a year of development, chefs collaborated between France and Dubai to craft these exquisite dishes. The result is an elevated dining experience, meticulously crafted to deliver Business Class travelers an exceptional gastronomic journey.
