Emirates launches new menus at its Moët & Chandon Champagne Lounge at Dubai International’s Terminal 3.

Continuing Emirates and Moët Hennessy’s longstanding partnership of 32 years (Emirates purchases more champagne than any other airline in the world and has exclusive rights to serve a range of Dom Perignon, Moët & Chandon and Veuve Clicquot vintages), the latest collaboration features a newly designed champagne and canapés pairing menu, curated over several months by Emirates master chefs and champagne experts.

Within the lounge, which features an eye-catching golden wave design adorned with 2,400 intricate gold leaves applied individually by hand, four Moët & Chandon champagnes are available, with the latest collection launched last month featuring Moët & Chandon Impérial, Rosé Impérial, Nectar Impérial and Grand Vintage 2013.

Before boarding a flight, Emirates customers are invited to relax in the lounge, and transform their waiting time into a learning experience and exploration of the pairing of iconic champagne and meticulously crafted cuisine.

Emirates chefs have prioritised a minimal ingredients with maximum impact mantra for the lounge’s canapé menu. This approach allows the natural notes of the champagne to shine through and creates a more balanced dining experience, like the signature foie gras offering, which features only three components: brioche, foie gras, and fig. This allows each ingredient to play its part, highlighting the richness of the foie gras with the sweetness of the fig and the buttery base of the brioche.

 The first Champagne guests are invited to sample is Moët Impérial Brut. With a striking nose of green apple and citrus, followed by mineral freshness and white flowers, this champagne is cellared for 24 months. It offers the blonde nuances of brioche, grains and fresh nuts, and its fine bubbles and subtle palate lends itself perfectly to seafood and pronounced acidity tempered by fat. Emirates has paired Moët Impérial Brut with four individual dishes, which are served throughout the month: salmon tiradito on calamansi leche de tigre, grilled Obsiblue shrimp with watermelon and feta salad; tuna tartare with fresh orange segment, or scallop tataki.

The second Champagne featured is Moët Rosé Impérial, cellared for 21 months and offering an intense bouquet of red fruits, rose petals and florals, underscored by a hint of pepper. This cuvée pairs perfectly with colourful summer vegetables and fresh green herbs. Emirates recommends trying Moët Impérial Rosé with four paired dishes, served throughout the month; 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; and bocconcini cheese with basil infused green melon and pine seeds.

The third recommended Champagne is the memorable Moët Grand Vintage 2013. Grand Vintage 2013 is a unique cuvée, benefitting from seven years in the cellar and presenting soft autumnal notes, followed by a palate of ripe pear, grapefruit and toasted nuts. To enhance the delicacy of the Champagne, Emirates master chefs have paired Moët Grand Vintage 2013 with four bespoke dishes, served throughout the month; 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; and foie gras on toasted brioche with passionfruit, mango and Maldon salt.

The final Champagne featured in the pairing menu is the unique Moët Nectar Impérial, cellared for 18 months and featuring flavours of pineapple, mango, plum and apricot with a dash of vanilla. Ideally served with a sweet and fruity dessert, Emirates is serving Nectar Impérial with four dessert canapés, served throughout the month; tropical crème mango trifle; lemon cream pannacotta; and blueberry cheesecake.

Access to the Moët & Chandon Champagne Lounge and the new pairing menu is complimentary for all guests of the Concourse B Business Class Lounge in Terminal 3, Dubai International Airport.

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