EK15 DXB - LGW (First Class) 6th January 2007
Champagne
Dom Pérignon
Vintage 1999
The Dom Pérignon 1999 is full of life, with a fresh nose that dances through a spiral of aromas, blending hints of angelica, dried flowers, pineapple, coconut, cinnamon and cocoa. A highly complex vet vibrant palate gives spice, fruit and hints of smokiness. Another brilliant vintage from Cellar Master, Richard Geoffrey.
White Wine
Corton-Charlemagne – Domaine Bonneau du Martray
Vintage 1991
A rare wine indeed. Now approaching fifteen years of age, this venerable Grand Cru Burgundy is a perfect example of how Chardonnay develops. The Domaine Bonneau du Martray team are fastidious in the vineyard and allow mother nature to call the shots. Showing maturity, intensity, minerality and delicacy fused seamlessly.
Cloudy Bay Sauvignon Blanc – Marlborough
Vintage 2005
One of the first five wineries established in Marlborough, Cloudy Bay quickly became recognised as a benchmark producer of New Zealand Sauvignon. Cloudy Bay Sauvignon Blanc is widely regarded as the quintessential expression of the acclaimed Marlborough region, noted for its vibrant aromatics, layers of pure fruit flavours and fine structure.
Red Wine
Chateau Palmer – Grand Cru Classe, Margaux
Vintage 1997
A perfumed nose of jammy black fruits, smoked meats and cedar.
The wine remains full bodied and extremely well integrated tannin and fruit. Predominantly Cabernet Sauvignon and Merlot, the palate is seductive and generous in equal amount. Approaching full maturity, Chateau Palmer can be every bit as profound as any of the First Great Growths.
Ridge, Geyserville – California
Vintage 2005
Ridge has made a Geyserville from the Trentaduc family ranch for thirty-six consecutive years. The wine is made predominantly from low yielding old vine Zinfandel with a dollop of Petite Syrah and Grenache. It brings together loads of brambly, blackberry fruit, creamy oak and subtle notes of dark chocolate, and it sports just enough tannin to give spine to its essentially supple style.
Michel Chapoutier – Ermitage ‘Les Climats’
Vintage 2002
US wine guru, Robert Parker, describes Michel Chapoutier’s 2002 as ‘sublime’, scoring them 94 points. Chapoutier’s achievements, in what was deemed a difficult vintage in the Rhône, are testament to his ability. Emirates is delighted to have picked up a parcel of four single vineyard wines: Le Meal, L’Ermite, Le Pavilion and Les Greffieux which will be featured throughout the year.
Dessert Wine
Chateau Guiraud – Premier Cru Sauternes
Vintage 1997
One of the great vintages of Sauternes. An opulent and exotic wine, with a beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipped on its own. The myriad complex flavours linger for, seemingly, an eternity.
Port
Croft Late Bottled Vintage
1998
Established over 300 years ago, Croft produce their Late Bottled Vintage only in very good years. Bottled six years after harvest, the silver medal-winning 1998 Late Bottled Vintage is deep in colour with a rich, creamy nose of sweet blackberry and cherry fruit. With hints of dark chocolate and juicy berry notes on the palate, its gentle tannins give it a very approachable style, making it suitable for any occasion.
Emirates is pleased to invite you to enjoy its award-winning cuisine, complemented by the finest beverages.
We have teamed up with Dubai hotel group Jumeirah to offer the Culinary talents of their top Chefs for your dining pleasure.
Our Guest Chef this month is Luigi Gerosa, the ExeCutive Chef of Jumeirah Emirates Towers. The hotel is not only a visible statement of the region’s growing Corporate success, but also a destination for a multitude of dining choices out of this world.
Chef Luigi has many years experience and has gained world recognition in a career that has spanned Continents, from Europe to Australasia.
For Emirates, Chef Luigi has Chosen to Combine a collection of the hotel’s Cuisine. We hope you will find his Creations, a gourmet experience that will add to your enjoyment of flying with Emirates.
Bar Service
Apbritifs and Cocktails
Sweet or Dry Sherry. Campari. Dry Martini,
Sweet or Dry Vermouth, Gin or Vodka Martini Old
Fashioned, Bloody Mary. Manhattan, Negroni.
Sours: Whisky, Gin, Brandy, Gin Fizz, Tom Collins.
Champagne Cocktail.
Highballs: Whisky, Brandy, Gin, Rum.
Wines
A selection of wines from the finest vineyards of the old and new world, Champagne Brut.
Spirits
Whisky: Scotch. Malt, Jack Daniels, Rye, Gin, Vodka, Bacardi Rum.
Liqueurs
Drambuie. Cointrcau. Tia Maria, Cognac V.S.O.P. Bailey’s Irish Cream, Late Bottled Vintage Port.
Beers
Assortment of Beers
Soft Drinks
Fruit Juices, Cola, Ginger Ale, Tonic Water,
Natural Spring Water, Iced Tea.
Continental Breakfast
Juice
Fruit Juices
Appetizers
Assorted Fruitof seasonal fruits
Yoghurt - natural or fruit
Assorted Cereals
Cheese
Cold Selection - a selection of cheese, which includes Red Leicester, Emmenthal, smoked cheese and feta cheese. served with garnish
Bread
Bread Basket - selection of bread and breakfast pastries served with butter and preserves
Beverages
Tea: Ceylon, Green Tea, Earl Grey, Camomile
Coffee: freshly brewed or decaffeinated
Espresso or Cappuccino coffee will be available at any time during the flight, except Airbus A310 aircraft
Lunch
Cocktails with Canapés
a selection of hot canapés, which includes chicken tikka skewer, mango and cheese in fib parcel, mini Iamb kofta and prawn dumplings
Appetizers
Iranian Caviar - served with traditional accompaniments
Arabic Mezze - selection of traditional Arabic mezze, which includes tabouleh, hommous, stuffed vine leaves, makdous and spinach fatayer
Lobster Confit - medallions of lobster, served on a marinated dill and cucumber salad, enhanced with salmon roe and fresh chervil
Soup and Salad
Cappuccino of Wild Mushrooms
a creamy wild mushroom soup, enhanced with chervil oil
Freshly Prepared Salad
salad prepared by your crew to your liking with a choice of accompaniments
offered with chive mayonnaise and vinaigrette dressing
Main Courses
Herb Crusted Chicken Breast
slow roasted chicken breast with a gratinated herb crust, served in a tangy tomato sauce
Fillet of Perch
pan-fried fillet of perch, served on buttered spinach, accompanied with lemon marinated prawns. topped with a chive coulis
Veal Pockets
saut6ed veal pockets, filled with mozzarella cheese, accompanied with vegetable sticks, served with a red pepper fond
Penne Pasta
penne pasta with cheese, cream and chives, served with kalamata olives arid crispy seasonal vegetables
Poached Hammour (256 K calories)
your choice of a low calorie meal will be fillet of poached hammour, served with a citrus salsa. accompanied with baby squash, spinach and steamed rice
Vegetables
assorted turned baby vegetables, ralatouille, sugar snap peas, steamed rice and roast potatoes with crushed black pepper
Desserts
Apple and Berry Crumble
baked apple crumble filled with berry compote, served with sauce Anglaise
Symphony of Sweets
which include chocolate passion fruit dome and fresh fruit in a tulip basket
Cheese
International Cheeseboard
a selection of international cheese, served with crackers, grapes and crudit6s
Fruit
Selection of Seasonal Fruit
Beverages & Chocolates
Tea: Ceylon, Green Tea, Earl Grey, Camomile
Coffee: freshly brewed or decaffeinated
Espresso or Cappuccino coffee will be available at any time during the flight. except Airbus A310 aircraft
Chocolates