Emirates has unveiled a new champagne and canapés pairing menu in the Concourse B Business Class Lounge at Dubai International Airport.
The new menu is part of the Moët & Chandon Champagne Lounge experience and has been curated by Emirates chefs and Moët & Chandon champagne experts.
All Emirates Concourse B Business Class Lounge guests can use the lounge before boarding, with four Moët & Chandon champagnes available to try including the newly launched Moët & Chandon Impérial, Rosé Impérial, Nectar Impérial and Grand Vintage 2013.
Moët Impérial Brut
Moët Impérial Brut has notes of green apple, citrus, white flowers, and nuts, and is paired with four changing dishes: Salmon tiradito on calamansi leche de tigre, grilled Obsiblue shrimps, watermelon and feta salad, tuna tartare with fresh orange segment, or scallop tataki.
Moët Rosé Impérial is paired with beetroot moutabel with akawi cheese and pine seeds, fennel infused spinach and asparagus dip with grilled asparagus and yuzu pearls, beetroot tartare with sesame seeds and dill, or bocconcini cheese with basil infused green melon and pine seeds, and has notes of red fruits, rose petals, florals, and pepper.
Moët Rosé Impérial
Moët Grand Vintage 2013 has autumnal notes of ripe pear, grapefruit and toasted nuts, and is paired with foie gras on toasted brioche with fresh fig and Maldon salt, duck rillette with chive mayonnaise, foie gras on toasted brioche with quince and Maldon salt, or foie gras on toasted brioche with passionfruit, mango and Maldon salt.
Moët Nectar Impérial
Moët Nectar Impérial has flavours of pineapple, mango, plum, apricot and vanilla, and is served with tropical crème, mango trifle, lemon cream pannacotta, or blueberry cheesecake desserts.
The pairings of champagne and canapés were curated with minimalist flavours and seasonal ingredients to allow the taste of the champagne to prevail, with foie gras, brioche, and fig as an example item. The experts also analysed flavour harmony to ensure that the pairings complemented each other, such as incorporating berries or citrus to reflect the fruit notes of the champagne.
In August, the airline launched wine courses for its cabin crew to enhance the experience of the in-flight wine service for passengers, enabling crew to recommend wines, pairings and learn pouring techniques.
Photos: Emirates
