Emirates Airlines is set to introduce a new culinary experience for its Business Class passengers starting May 2025. The airline has collaborated with Moët & Chandon to create a menu featuring 18 new starters and main courses, each paired with champagne. This initiative marks the first time Emirates offers an inflight champagne and cuisine pairing.
The dishes have been developed over the course of a year by Emirates’ master chefs in collaboration with Jean-Michel Bardet, head chef at Moët & Chandon. Bardet’s expertise includes experience in Michelin-starred restaurants and luxury hotels around the world. He emphasizes six fundamental principles: dialogue, chromaticity, simplicity, saltiness, texture, and cooking.
Among the offerings are poached scallops paired with Moët & Chandon Grand Vintage 2016 and vegan options like silken tofu paired with Moët & Chandon Brut Impérial. Main courses include roasted duck served with couscous-jus paired with Moët & Chandon Rosé Impérial and seared Chilean Seabass matched with Moët & Chandon Brut Impérial.
Doxis Bekris, recently appointed as Vice President of Culinary Design at Emirates in February 2025, plays a significant role in this development. With a background in launching renowned restaurants globally and extensive experience in luxury hospitality properties, Bekris aims to elevate Emirates’ culinary offerings.
Bekris joined Emirates in 2019 as Vice President of Culinary Shared Services & Concept Development before advancing to his current position. His focus remains on originality and quality ingredients while respecting diverse cultures and their culinary traditions.
