{"id":10451,"date":"2025-02-13T09:06:33","date_gmt":"2025-02-13T08:06:33","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10451"},"modified":"2025-02-13T09:14:11","modified_gmt":"2025-02-13T08:14:11","slug":"emirates-et-moet-chandon-une-experience-gastronomique-dexception-a-40-000-pieds-en-business-class","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10451","title":{"rendered":"Emirates et Mo\u00ebt &amp; Chandon : une exp\u00e9rience gastronomique d\u2019exception \u00e0 40 000 pieds en Business Class"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"628\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/WhatsApp-Image-2025-02-13-at-03.30.59-1.jpg\" alt=\"\" class=\"wp-image-10452\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/WhatsApp-Image-2025-02-13-at-03.30.59-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/WhatsApp-Image-2025-02-13-at-03.30.59-1-300x188.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/WhatsApp-Image-2025-02-13-at-03.30.59-1-768x482.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 6 f\u00e9vrier 2025, Emirates et Mo\u00ebt &amp; Chandon ont organis\u00e9 un \u00e9v\u00e9nement presse exclusif au Business Class Lounge d\u2019Emirates \u00e0 l\u2019a\u00e9roport international de Duba\u00ef, afin de pr\u00e9senter leur toute nouvelle collaboration gastronomique. Cette initiative, fruit d\u2019une ann\u00e9e de travail entre Jean-Michel Bardet, chef ex\u00e9cutif de la maison Mo\u00ebt &amp; Chandon, et Doxis Bekris, vice-pr\u00e9sident du design culinaire chez Emirates, marque une \u00e9tape majeure dans l\u2019exp\u00e9rience de restauration en vol.<\/p>\n\n\n\n<p>D\u00e8s mai 2025, les passagers de la Business Class d\u2019Emirates pourront d\u00e9guster 18 nouveaux plats, con\u00e7us sp\u00e9cialement pour \u00eatre en parfaite harmonie avec les Champagnes de Mo\u00ebt &amp; Chandon.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Jean-Michel Bardet, chef ex\u00e9cutif de la maison Mo\u00ebt &amp; Chandon\" width=\"618\" height=\"348\" src=\"https:\/\/www.youtube.com\/embed\/7p81WFFhOWQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Un menu pens\u00e9 pour sublimer le Champagne<\/strong><\/p>\n\n\n\n<p>Chaque plat a \u00e9t\u00e9 soigneusement \u00e9labor\u00e9 pour mettre en valeur la richesse aromatique des diff\u00e9rentes cuv\u00e9es de Mo\u00ebt &amp; Chandon. Parmi les associations les plus marquantes d\u00e9voil\u00e9es lors de l\u2019\u00e9v\u00e9nement :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Saint-Jacques poch\u00e9es<\/strong>, accompagn\u00e9es de melon vert, kumquat blanchi, gel de citron et amandes torr\u00e9fi\u00e9es, sublim\u00e9es par un\u00a0<strong>Mo\u00ebt &amp; Chandon Grand Vintage 2016<\/strong>.<\/li>\n\n\n\n<li><strong>Magret de canard r\u00f4ti<\/strong>, servi avec aubergine brais\u00e9e, pois chiches et couscous \u00e9pic\u00e9 au raz el hanout, en accord parfait avec un\u00a0<strong>Mo\u00ebt &amp; Chandon Ros\u00e9 Imp\u00e9rial<\/strong>.<\/li>\n\n\n\n<li><strong>Tofu soyeux<\/strong>, accompagn\u00e9 d\u2019une \u00e9mulsion de soja et huile d\u2019olive, relev\u00e9 d\u2019un gel de citron et de cr\u00e8me de cajou, id\u00e9alement mari\u00e9 au Mo\u00ebt &amp; Chandon Brut Imp\u00e9rial.<\/li>\n<\/ul>\n\n\n\n<p>Les chefs ont relev\u00e9 un d\u00e9fi de taille : adapter une cuisine gastronomique de haute vol\u00e9e aux contraintes du service en vol, tout en garantissant une qualit\u00e9 et une pr\u00e9sentation impeccables \u00e0 chaque assiette servie.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Doxis Bekris, vice-pr\u00e9sident du design culinaire chez Emirates\" width=\"618\" height=\"348\" src=\"https:\/\/www.youtube.com\/embed\/Hb1n1-c57dI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Un d\u00e9fi technique et une vision commune<\/strong><\/p>\n\n\n\n<p>Lors de l\u2019\u00e9v\u00e9nement, Jean-Michel Bardet et Doxis Bekris ont partag\u00e9 les coulisses de cette exp\u00e9rience gastronomique unique. Ce projet ambitieux a n\u00e9cessit\u00e9 une collaboration \u00e9troite entre les \u00e9quipes d\u2019Emirates \u00e0 Duba\u00ef et la Maison Mo\u00ebt &amp; Chandon en France.<\/p>\n\n\n\n<p>Le challenge ? Cr\u00e9er une exp\u00e9rience gastronomique \u00e0 40 000 pieds en Business Class, en prenant en compte :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>L\u2019impact de l\u2019altitude sur les saveurs et la perception gustative.<\/li>\n\n\n\n<li>La n\u00e9cessit\u00e9 de maintenir une qualit\u00e9 optimale malgr\u00e9 la pr\u00e9paration en amont et la r\u00e9chauffe en vol.<\/li>\n\n\n\n<li>L\u2019adaptation des plats pour \u00eatre servis \u00e0 grande \u00e9chelle, tout en conservant le raffinement d\u2019une table \u00e9toil\u00e9e.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Charles De Pontev\u00e8s, Business Development Director AFME &amp; GTR\" width=\"618\" height=\"348\" src=\"https:\/\/www.youtube.com\/embed\/kJAvmWeuaZg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Un partenariat embl\u00e9matique entre deux maisons d\u2019excellence<\/strong><\/p>\n\n\n\n<p>Avec cette nouvelle offre culinaire, Emirates confirme son engagement \u00e0 offrir une exp\u00e9rience in\u00e9gal\u00e9e \u00e0 ses passagers Business Class, en s\u2019associant avec une r\u00e9f\u00e9rence du Champagne. Cette initiative s\u2019inscrit dans une relation de plus de 30 ans entre la compagnie a\u00e9rienne et Mo\u00ebt Hennessy, faisant de Mo\u00ebt &amp; Chandon une signature incontournable des vols Emirates.<\/p>\n\n\n\n<p>Ce lancement marque une nouvelle \u00e8re pour la gastronomie a\u00e9rienne, o\u00f9 le raffinement et l\u2019innovation se rencontrent pour offrir aux voyageurs business Class une exp\u00e9rience culinaire digne des plus grands restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 6 f\u00e9vrier 2025, Emirates et Mo\u00ebt &amp; Chandon ont organis\u00e9 un \u00e9v\u00e9nement presse exclusif au Business Class Lounge d\u2019Emirates \u00e0 l\u2019a\u00e9roport international de Duba\u00ef, afin de pr\u00e9senter leur toute nouvelle collaboration gastronomique. Cette initiative, fruit d\u2019une ann\u00e9e de travail entre Jean-Michel Bardet, chef ex\u00e9cutif de la maison Mo\u00ebt &amp; Chandon, et Doxis Bekris, vice-pr\u00e9sident &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10452,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-10451","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10451"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10451\/revisions"}],"predecessor-version":[{"id":10455,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10451\/revisions\/10455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10452"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}