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