Lagardère Travel Retail brings one of the world’s best éclairs to DXB, with the opening of l’Éclair de Génie
Lagardère Travel Retail in partnership with acclaimed French pastry chef, Christophe Adam, has opened L’Éclair de Genie in Terminal 3 at Dubai International (DXB). This is the first airport location for the brand and marks a significant milestone in the partnership between Lagardère Travel Retail and the globally celebrated pastry brand.
The iconic L’Éclair de Génie, under the culinary mastery of Chef Christophe Adam, promises to bring passengers at DXB an exquisite range of pastries, including what is widely acclaimed as one of the world’s best eclairs, viennoiseries and macarons. The café offers a curated selection of specialty coffees and organic teas to accompany the delectable treats, that are crafted fresh each day in Dubai. In addition, guests can enjoy a savoury menu featuring fresh salads, scrumptious sandwiches, and naan wraps, ensuring there is something to satisfy all cravings.
Chef Christophe Adam is celebrated for revolutionizing the traditional French éclair. His innovative creations are a feast for the senses, featuring vibrant colours and delicately finished with the finest details, making each one a piece of art. Bursting with luscious flavours, from citrus zesty lemon yuzu to the rich decadence of salted caramel and Mexican chocolate, each bite is a gastronomic journey.
The new outlet boasts a stunning design bringing a touch of Parisian “haute couture” to the heart of DXB. Travelers have the option to savour delightful delicacies whilst relaxing in the café or take them elegantly packaged on their journey, making for an ideal gift or for a little sweet indulgence.
Vadim Motlik, Lagardère Travel Retail UAE, CEO commented, “We are thrilled to have partnered with Chef Christophe Adam and bring this much-loved French brand to DXB, L’Éclair de Génie is a place where travelers can relax and indulge some of the world’s finest éclair and pastries, whilst immersing themselves in an ambiance reminiscent of the Parisian original.
“This new addition adds another touch of gourmet luxury to DXB, further emphasizing our dedication to continuously elevate the traveler's experience. Our goal was to bring this innovative concept to DXB and make it accessible to passengers from across the globe, underpinning our continued commitment to deliver unique and memorable experiences."
Chef Christophe Adam, L'Éclair de Génie, Founder said, "Dubai is a city dear to my heart. It makes sense in the development of L'Éclair de Génie to set up once again in this large and dynamic city. For the past 10 years I have dreamed of having a Travel Retail presence in an airport. L'Éclair de Génie has now opened its doors at DXB, one of the world's biggest air hubs. I'm absolutely delighted!"
“Our aim was to offer a simple but aesthetically pleasing place where travelers could taste our pastries and chocolates on the spot or to go. This is the start of a wonderful adventure, in partnership with Lagardère Travel Retail!"
"We are pleased to welcome L’Éclair de Genie to DXB as part of our ongoing transformation and elevation of the airport dining experience. The collaboration showcases the artistry of the French pastry and with an infusion of local flavours in exciting seasonal editions, it will introduce our global guests to celebrated tastes from across the region. We invite those travelling through DXB to embark on a sensory journey through our newest luxury gourmet destination” said Alison Macdonald, Vice President of Commercial Concession Management at Dubai Airports.
The L’Éclair de Génie menu at DXB will continually evolve and feature seasonal editions. The Ramadan éclair collection is currently available and showcases beautifully decorated éclairs with fillings inspired by traditional Arabic flavours such as date and pistachio. This blend of the classic French pastry with local flavours celebrates a harmonious fusion of culinary traditions.
L’Éclair de Génie is welcoming guests to its new home at DXB, Terminal 3 adjacent to gate B15.