Emi­rates opens ded­i­cated pre­mium cater­ing unit, to serve Dom Pérignon 2008 in first class

Business Traveller (Middle East) - - Upfront -

IN THE SPACE of 48 hours, at op­po­site ends of Dubai, Emi­rates re­cently un­der­lined the im­por­tance of F&B to its pre­mium pas­sen­gers.

Dur­ing an event for in­ter­na­tional me­dia at Burj Al Arab, Dom Pérignon Vin­tage 2008 ac­com­pa­nied a starter of hand-dived raw scal­lops – ahead of its first class roll-out from 2019. P2 2000 and Rosé Vin­tage 2005 were also served with the main course (Wild Tur­bot) and dessert (Pas­sion fruit baked Alaska with mango sor­bet) re­spec­tively. Emi­rates is the num­ber one global partner of Dom Pérignon – the re­sult of a 27-year re­la­tion­ship – and 2.3 mil­lion bot­tles of cham­pagne were con­sumed on board in 2017.

The next day a tour was ar­ranged of the new ded­i­cated first and busi­ness class cater­ing unit (EKFC3) at DXB, which spans six lev­els and cov­ers ev­ery as­pect of food de­liv­ery, hy­giene and prepa­ra­tion. One small cor­ner of the drinks sec­tion had a pal­let con­tain­ing 54 boxes of Dom Pérignon.

In the first class kitchen, Ex­ec­u­tive Sous Chef Gau­rav Gaur pre­pared rose­mary-in­fused tan­doori prawns, roasted broc­coli, but­ter chicken and king­fish cur­ries, beef stir fry and egg fried rice, which were trans­ported by trol­ley to the lounge for lunch. A sec­tion for Ja­panese cook­ing is in­dica­tive of the com­mit­ment.

Joost Heymei­jer, SVP In­flight Cater­ing, said:“It’s re­ally im­por­tant we re­flect food from the coun­tries we fly into or leave from, we don’t just want a generic menu of smoked sal­mon, and steak and mush­rooms.”

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