Everything you don't know about caviar service on board Emirates (and how it's changed)

When it comes to in-flight luxury, Emirates knows how to raise the bar.

The Dubai-based company has made caviar one of the symbols of its experience in First Class, so much so that the consumption of the prized Ossetra has grown by more than 30% in the past year. With 26,800 first class seats per week, Emirates holds world record for capacity in most exclusive cabin Of commercial aviation.

Emirates is the only carrier in the world that offers the passenger to make the all you can eat caviar, as stated by the CEO, Sir Timothy Charles Clark, is something that passengers appreciate and although it has represented a major cost to the company it is a boast they do not want to give up.

Not all first classes offer caviar

One of the things that might surprise passengers is that not all airlines offer caviar on board their First Class, e.g. Swiss one of the best Prime Classes in the world, does not have it as a regular guest on its menus, but offers it only at particular times of the year and only on selected routes.

The routes where Emirates passengers never give up caviar? At the top of the list are flights between Dubai and London, followed by Paris, Sydney, Moscow and Bangkok.

A ritual worth a first-class ticket

It is not simply about serving caviar on board, but turning it into a real gastronomic ritual.

• Cabin crews wear white gloves and spread a linen tablecloth.
• A table is set with melba toast, blinis, hard-boiled egg (yolk and white separated), chives, white onions, sour cream and lemon.
• This is accompanied by a glass of Dom Pérignon, which Emirates is the only company in the world to serve in the sky.

The scene is completed with a mother-of-pearl spoon - so as not to alter the taste of the caviar - and a cup engraved with the Emirates logo, from which caviar is presented as if it were a treasure to be discovered. A truly striking presentation compared to what EK has always adopted.

"Responsible" caviar

The caviar served on board comes from the Siberian sturgeon (Acipenser baerii), a species raised in aquaculture and considered one of the most sustainable alternatives to wild harvesting. Its eggs have a medium grain, a color ranging from dark gray to brown, and a delicate, slightly briny taste.

There is the "chauffeur" of caviar

Ensuring that every spoonful is perfect requires almost maniacal organization:

• Every day about 165 trips dedicated only to transporting caviar Toward aircraft.
• In Dubai, the product arrives in refrigerated vehicles, is processed, pasteurized, and finally delivered by a chauffeur Emirates In specially air-conditioned cars.
• Each flight receives its individual supply, keeping the cold chain intact until takeoff.

• Eating on board