28 October 2014 04:26 am Views - 1093
Saveur, an American-based, globally recognised culinary-travel magazine, asked an expert panel of world travellers and readers to identify the world’s best cities, markets, restaurants, bars, hotels, airlines and other experiences. The
panel cited Emirates’ seven-course meals served on Royal Doulton fine bone china, extensive range of vintage wines, and healthy fare as factors that set it apart from other entrants.
“Saveur is one of the most influential and respected voices in the culinary world,” said Terry Daly, Divisional Senior Vice President, Service Delivery. “Being recognised by a publication of Saveur’s calibre carries special weight and validates the attention to detail we put into our in-flight food and beverage programme. The quality of our cuisine reflects Emirates’ commitment to providing our passengers with the world’s best flying experience.” Emirates’ regionally inspired dishes are prepared by five-star chefs, who customise each in-flight menu to reflect the culinary tastes of specific routes and destinations. Travellers can experience a different menu with each Emirates trip – from Japanese gastronomy served i n specially designed crockery, t o authentic Indian regional favourites.
The Saveur panel also recognised Emirates’ Onboard Lounge – available to First Class and Business Class passengers on A380 flights – as another key service element that helped the airline earn top honours. The Onboard Lounge provides a place for passengers to stretch their legs, network over fine wines and cocktails, and enjoy hors d’oeuvres and delicacies at 40,000 feet.
“As inveterate travellers, diners, and cooks, the editors, contributors and readers of Saveur seek out the very best culinary destinations the world over,” said Betsy Andrews, Executive Editor of Saveur. “This year’s Culinary Travel Award winners excite and inspire us with their commitment to excellent food, drink, service and experiences. We are so thrilled to have such exciting and delicious options when planning our latest food-filled journeys.”