Originally Posted by
chris1922Mk2
Just home from a transatlantic trip, WT+ out, J back, wife is coeliac, so also requires GF. The food if not tiered, should at least be presented according to class travelled. Meal out (Gatwick catered) was dry over-cooked chicken breast in what was a tomato sauce, potatoes and veg. Underwhelming. Meal on return home was Orlando catered, very similar but worse by all accounts. But then USA catering is worse than UK IME...
Sometimes a regular meal will be GF, ask to see the "chefs chat" sheet, which will list ingredients and allergens in each dish, you may well be able to choose from there. My missus has a good record in that regard.
The second meal service was mostly inedible according to my wife, and was left untouched other than the fruit. YMMV
Is the chef’s chat sheet actually on board on a regular basis? Considering switching from AF/KL/DL, where it frequently is “missing”. Also found that the GF meals are rarely listed on said sheet, and I unfortunately have other intolerances as well. Oddly enough, recently AF economy (or maybe PE?) meals have had a list of all ingredients on a sheet of paper with it, but not the business meals.
That said, I do typically fly with a lunchbox with my own cheese and crackers (similar to someone above), and will eat as much fancy cheese as they have leftover when in business. So the GF meal options are more a bonus, or if I was in a hurry and didn’t pack properly.