FAQ: Air Canada New meal offerings for International Business Class Customers
#1621
Join Date: Aug 2008
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Was me.
Incidentally having looked at translation of the name of a fish served on GRU-YYZ, which was clearly incorrect, I strongly suspect the same occurs with the barramundi. There is no way they would serve a fish imported from Australia out of Europe.
Must be some more or less local fish that someone made up an inaccurate translation for. And no one checks and no one cares.
Incidentally having looked at translation of the name of a fish served on GRU-YYZ, which was clearly incorrect, I strongly suspect the same occurs with the barramundi. There is no way they would serve a fish imported from Australia out of Europe.
Must be some more or less local fish that someone made up an inaccurate translation for. And no one checks and no one cares.
#1623
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Well, it's interesting because the beef meal on the AC 4 in June was significantly better (post 1610). Meat wasn't overcooked as much and those vegetables were bright and crisp.
This particular AC 3 and 4 not only had overcooked beef on both flights, but served on cold plates. I mentioned it to the crew and the answer I got was "we don't have ovens to heat the plates".
So, to recap, hot main course served on ice cold plates. Sure FWP, but really?
Also, how is it the galley staff on other AC flights with plated meals manage to serve on warmed plates?
I still refuse to place warm breads or croissants or muffins on the cold plates that come with the meals.
(I suppose how the question is answered is almost as interesting as why the issue exists)
.
Last edited by 24left; Jul 21, 2017 at 7:16 pm Reason: Correct post number
#1624
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I cannot imagine an airline which has chosen to invest in on board plating and an improvement to business class meals on international flights to not have taken cold plates into consideration.
#1627
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Back around 2000 you still would normally get a steak that was not overly dead. Not anymore.
Except occasionally on a flight with very light load in J and a good SD. And, not or.
#1628
Join Date: May 2012
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As I recall, my last beef dish on EVA out of YYZ featured a hot plate and unlike AC, my utensils were not cold.
#1629
Join Date: Oct 2013
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After +20 years of J travel, I have given up on Beef as a main. To be fair, I like my steak cooked rare and I understand there are many more that like it cooked to cardboard verging on charcoal so it can be rather difficult to cater to all
#1630
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Fairly certain the majority of us want the beef cooked a few shades less than charcoal but unfortunately Air Canada cabin crew will not oblige. Perhaps they are only happy until we are unhappy.
#1631
Join Date: Oct 2012
Location: YYC
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Some interesting stats on steak preferences from south of the border - basically 70% either prefer medium rare or medium, so they'd be catering for the masses if they could get it somewhere in that range.
#1632
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Respectfully, I would suggest trying the beef on a variety of different airlines, inclusive of airlines operated by our friends south of the border, let alone various meat dishes operated by Asian and European carriers.
Air Canada is unusually rough when it comes to cooking their meat.
Air Canada is unusually rough when it comes to cooking their meat.
#1633
Join Date: Oct 2012
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Respectfully, I would suggest trying the beef on a variety of different airlines, inclusive of airlines operated by our friends south of the border, let alone various meat dishes operated by Asian and European carriers.
Air Canada is unusually rough when it comes to cooking their meat.
Air Canada is unusually rough when it comes to cooking their meat.
#1634
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