Meticulously designed by Moët & Chandon’s Head Chef of Michelin star renown, 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, serving up the ultimate culinary collaboration in the sky.
The 18 new starters and main courses allow Emirates’ Business Class customers to enjoy an expertly curated champagne and cuisine pairing for the first time in the air. The menu spent more than a year in development between Emirates master chefs and the Maison of Moët & Chandon in France, as the award-winning chefs were challenged to create refined dishes of culinary excellence with premium ingredients that can also be scaled to meet the demands of the world’s largest international airline, serving 149 meals every minute, totaling 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, exquisitely paired with Moët & Chandon Grand Vintage 2016. Vegan options 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 are set to impress with pairings like roasted duck served with braised aubergine and chickpeas with raz el hanout-spiced couscous-jus and cherry tomatoes paired with Moët & Chandon Rosé Impérial. Another main course is roasted turkey sliced and served with sage chicken jus, mashed potato, braised fennel and almonds paired with Moët & Chandon Grand Vintage 2016. Seared Chilean Seabass will be available for seafood aficionados paired with Moët & Chandon Brut Impérial. There are also vegan dishes like braised lentils with coconut served with steamed basmati rice paired with Moët & Chandon Rosé Impérial.
Over the year of development, chefs collaborated between France and Dubai to create these dishes together. Chef Jean Michel was tasked to pair flavor profiles innovatively while Emirates’ team managed scale issues ensuring dishes could be prepared for large numbers onboard. Together they brainstormed ways premium restaurant quality cuisine could be recreated for inflight experience considering altitude impact.
Emirates has had a longstanding partnership with Moët Hennessy for 33 years. As part of their ‘fly better’ promise, Emirates purchases more champagne than any other airline globally including exclusive rights to serve various Dom Pérignon vintages among others onboard First Class and Business Class flights.
Jean-Michel Bardet invents dishes enhancing fine Moët & Chandon Champagne following six fundamental principles from his experience across Michelin-starred restaurants worldwide before joining Moët & Chandon Maison.
Doxis Bekris appointed as Vice President Culinary Design at Emirates since February 2025 brings innovative expertise aiming originality incorporating global cultural observations into menu designs across Emirates destinations having joined Emirates back in 2019 responsible initially for inflight catering direction before taking current role leading culinary teams forward.
