FAQ: Air Canada New meal offerings for International Business Class Customers
Oct 13, 2018, 6:22 am
#2296
Join Date: Jun 2010
Location: MEX
Programs: AC E75K
Posts: 4,171
Did Air Canada remove the online menus? I know they were often missing, but it seems to page / link seems to be gone altogether?
Btw, has anyone tried the newish (?) Hawksworth chicken dish? Saw that offered on AC876 (YYZ-FRA) last night but decided to go with the BBQ salmon instead.
Also noticed the Hawksworth sablefish on AC738 (SFO-YYZ) was served with a green curry and sweet potatoes. Was it always like this? I remember it being more "Asian", but maybe I'm mixing it up with the BBQ salmon in my memory.
Btw, has anyone tried the newish (?) Hawksworth chicken dish? Saw that offered on AC876 (YYZ-FRA) last night but decided to go with the BBQ salmon instead.
Also noticed the Hawksworth sablefish on AC738 (SFO-YYZ) was served with a green curry and sweet potatoes. Was it always like this? I remember it being more "Asian", but maybe I'm mixing it up with the BBQ salmon in my memory.
Oct 13, 2018, 6:24 am
#2297
Suspended
Join Date: Sep 2014
Programs: AC SE100K-1MM, NH, DL, AA, BA, Global Entry/Nexus, APEC..
Posts: 18,877
Did Air Canada remove the online menus? I know they were often missing, but it seems to page / link seems to be gone altogether?
....
....
In fact, upthread, I wrote this on Sept 15
EDIT TO ADD:
This was posted upthread on Aug 23
Oct 13, 2018, 1:24 pm
#2298
Join Date: May 2004
Location: yyz
Programs: AC*SE 1MM. a bunch of hotel programs.
Posts: 1,592
Once again - can AC please get some hot sauce on all their flights please (instead of just T-PAC). The Canadian palate has evolved where a bit of spice is now fairly mainstream - and far too often the only thing that makes the food edible is to douse some hot sauce on it.
thanks
thanks
Oct 13, 2018, 4:59 pm
#2299
FlyerTalk Evangelist
Join Date: Jun 2003
Location: YYC
Posts: 23,804
Once again - can AC please get some hot sauce on all their flights please (instead of just T-PAC). The Canadian palate has evolved where a bit of spice is now fairly mainstream - and far too often the only thing that makes the food edible is to douse some hot sauce on it.
thanks
thanks
I would rather see them improve food quality...
Oct 14, 2018, 1:51 pm
#2300
Join Date: Nov 2011
Location: YUL
Programs: AC SEMM, NEXUS
Posts: 858
AC806 YVR-CDG October 2018
I don't do YVR-Europe very often so I was interested to see how the service compared to the East Coast TATL I'm more familiar with. In a nutshell, service appeared virtually identical, including the breakfast card to be filled by passengers. However, I did appreciate the slightly longer flight time which enabled me to sleep somewhat longer than usual.
Starting October 1st, a new-ish Signature Cocktail consisting of Crown Royal, Canadian whisky, gin and cranberry. I liked this version better than the first one as it was a lot less sweet.
(sma)
The Smoked Trout, grapefruit, picked onion, egg, lemon emulsion starter was interesting and more substantial than the previous shellfish appy, but was a bit on the dry side.
In my quest to try something different, I went with the Grilled Chicken Thigh, braised collard greens, prosciutto, baked gnocchi, crispy Parmesan crumbs. While the presentation was a little scary, the portion was substantial and quite tasty. It could have used a little less sauce.
But of course, the start of the show was the return of the Dark Chocolat Fondant!!! Sadly, it seems AC forgot about the dimensions of the cake when spec'ing those plates, and my slice was unceremoniously crooked in an attempt to fit in the plate...
Menu photos below:
I don't do YVR-Europe very often so I was interested to see how the service compared to the East Coast TATL I'm more familiar with. In a nutshell, service appeared virtually identical, including the breakfast card to be filled by passengers. However, I did appreciate the slightly longer flight time which enabled me to sleep somewhat longer than usual.
Starting October 1st, a new-ish Signature Cocktail consisting of Crown Royal, Canadian whisky, gin and cranberry. I liked this version better than the first one as it was a lot less sweet.
(sma)
The Smoked Trout, grapefruit, picked onion, egg, lemon emulsion starter was interesting and more substantial than the previous shellfish appy, but was a bit on the dry side.
In my quest to try something different, I went with the Grilled Chicken Thigh, braised collard greens, prosciutto, baked gnocchi, crispy Parmesan crumbs. While the presentation was a little scary, the portion was substantial and quite tasty. It could have used a little less sauce.
But of course, the start of the show was the return of the Dark Chocolat Fondant!!! Sadly, it seems AC forgot about the dimensions of the cake when spec'ing those plates, and my slice was unceremoniously crooked in an attempt to fit in the plate...
Menu photos below:
Oct 14, 2018, 1:59 pm
#2301
Join Date: Dec 2007
Location: Toronto - YYZ
Programs: Aeroplan/Hilton Gold/Marriott Bonvoy Titanium/Accor/Hyatt Gold Passport
Posts: 5,899
AC806 YVR-CDG October 2018
I don't do YVR-Europe very often so I was interested to see how the service compared to the East Coast TATL I'm more familiar with. In a nutshell, service appeared virtually identical, including the breakfast card to be filled by passengers. However, I did appreciate the slightly longer flight time which enabled me to sleep somewhat longer than usual.
Starting October 1st, a new-ish Signature Cocktail consisting of Crown Royal, Canadian whisky, gin and cranberry. I liked this version better than the first one as it was a lot less sweet.
(sma)
The Smoked Trout, grapefruit, picked onion, egg, lemon emulsion starter was interesting and more substantial than the previous shellfish appy, but was a bit on the dry side.
In my quest to try something different, I went with the Grilled Chicken Thigh, braised collard greens, prosciutto, baked gnocchi, crispy Parmesan crumbs. While the presentation was a little scary, the portion was substantial and quite tasty. It could have used a little less sauce.
But of course, the start of the show was the return of the Dark Chocolat Fondant!!! Sadly, it seems AC forgot about the dimensions of the cake when spec'ing those plates, and my slice was unceremoniously crooked in an attempt to fit in the plate...
Menu photos below:
I don't do YVR-Europe very often so I was interested to see how the service compared to the East Coast TATL I'm more familiar with. In a nutshell, service appeared virtually identical, including the breakfast card to be filled by passengers. However, I did appreciate the slightly longer flight time which enabled me to sleep somewhat longer than usual.
Starting October 1st, a new-ish Signature Cocktail consisting of Crown Royal, Canadian whisky, gin and cranberry. I liked this version better than the first one as it was a lot less sweet.
(sma)
The Smoked Trout, grapefruit, picked onion, egg, lemon emulsion starter was interesting and more substantial than the previous shellfish appy, but was a bit on the dry side.
In my quest to try something different, I went with the Grilled Chicken Thigh, braised collard greens, prosciutto, baked gnocchi, crispy Parmesan crumbs. While the presentation was a little scary, the portion was substantial and quite tasty. It could have used a little less sauce.
But of course, the start of the show was the return of the Dark Chocolat Fondant!!! Sadly, it seems AC forgot about the dimensions of the cake when spec'ing those plates, and my slice was unceremoniously crooked in an attempt to fit in the plate...
Menu photos below:
Oct 14, 2018, 2:43 pm
#2302
Join Date: Jun 2010
Location: MEX
Programs: AC E75K
Posts: 4,171
In my quest to try something different, I went with the Grilled Chicken Thigh, braised collard greens, prosciutto, baked gnocchi, crispy Parmesan crumbs. While the presentation was a little scary, the portion was substantial and quite tasty. It could have used a little less sauce.
Oct 22, 2018, 5:33 am
#2304
Join Date: Apr 2018
Location: YYZ
Programs: Bonvoy Plat
Posts: 87
Did the YVR-PEK and then PEK-YYZ route last week. The menus were brand new as I saw the attendants folding them before take off.
Forgot to take pics of the menu itself, but got this code on the inside fold, NJHMHCGP-NJMSNE-NJHSE78-NJHLMHE 10/18. Does it mean anything?
AC029 YVR-PEK
Smoked trout w/ garlic bread. A bit dry, but the different flavors were interesting. The garlic bread was soggy though.
Hawksworth grilled chicken thigh. Great portion and the gnocchi was quite good.
Fruit and cheese plates w/ some Port.
Delicious.
AC032 PEK-YYZ
Code inside the fold was BJS-JHMHWGP-JMSNW-JHSW-JHBHW2 10/18
Had the new signature drink. Never tried the older one as the ingredients looked too sweet, but this one sounded alright and it was a nice surprise. Interestingly enough, the SD serving me was going to make me the old one until I mentioned that I was looking forward to try the new one. Had to remind him what the mix of alcohol was.
Pork rillettes, dried apricot chutney, sesame lavash, lemon shaved fennel, balsamic dressing. They didn't have any garlic bread unfortunately. The salad was mixed greens, yellow zucchini, pumpkin, Parmesan, vinaigrette.
Mushroom duxelles filled chicken breast, spicy grape sauce, pesto spaghetti, broccoli, red and yellow peppers. Again, I went with the chicken option and wasn't disappointed. Although the spaghetti was a bit dry.
Main dinner menu. Cheesecake was good.
Had the omelette. Nothing special to write about.
Had the South African white. The German white was too sour for me. Port was actually quite alright.
Drinks w/ the new signature drink ingredients.
Forgot to take pics of the menu itself, but got this code on the inside fold, NJHMHCGP-NJMSNE-NJHSE78-NJHLMHE 10/18. Does it mean anything?
AC029 YVR-PEK
Smoked trout w/ garlic bread. A bit dry, but the different flavors were interesting. The garlic bread was soggy though.
Hawksworth grilled chicken thigh. Great portion and the gnocchi was quite good.
Fruit and cheese plates w/ some Port.
Delicious.
AC032 PEK-YYZ
Code inside the fold was BJS-JHMHWGP-JMSNW-JHSW-JHBHW2 10/18
Had the new signature drink. Never tried the older one as the ingredients looked too sweet, but this one sounded alright and it was a nice surprise. Interestingly enough, the SD serving me was going to make me the old one until I mentioned that I was looking forward to try the new one. Had to remind him what the mix of alcohol was.
Pork rillettes, dried apricot chutney, sesame lavash, lemon shaved fennel, balsamic dressing. They didn't have any garlic bread unfortunately. The salad was mixed greens, yellow zucchini, pumpkin, Parmesan, vinaigrette.
Mushroom duxelles filled chicken breast, spicy grape sauce, pesto spaghetti, broccoli, red and yellow peppers. Again, I went with the chicken option and wasn't disappointed. Although the spaghetti was a bit dry.
Main dinner menu. Cheesecake was good.
Had the omelette. Nothing special to write about.
Had the South African white. The German white was too sour for me. Port was actually quite alright.
Drinks w/ the new signature drink ingredients.
Nov 6, 2018, 11:58 am
#2305
Join Date: Dec 2002
Location: Toronto, ON, CANADA
Programs: AC SE100K, Marriott Bonvoy LTE
Posts: 1,881
View from the Wing is reporting that United is going back to pre-plated mains in Polaris class...
Is this the next enhancement that Air Canada will offer in its International Business Class / Signature Service?
Starting February 1 business class entrees will be plated in advance in order to reduce flight attendant workload and allow them to reduce flight attendant staffing in the cabin by one position. Those entrees aren’t going to look very appealing when they make it to the customer.
Nov 6, 2018, 12:25 pm
#2306
A FlyerTalk Posting Legend
Join Date: Sep 2012
Location: SFO
Programs: AC SE MM, BA Gold, SQ Silver, Bonvoy Tit LTG, Hyatt Glob, HH Diamond
Posts: 44,347
Didn't AC only recently begin plating on board a couple years ago?
And I don't think they can letaloy remove any crew. I thought they were right at the limit.
And I don't think they can letaloy remove any crew. I thought they were right at the limit.
Nov 6, 2018, 12:26 pm
#2307
FlyerTalk Evangelist
Join Date: Jun 2003
Location: YYC
Posts: 23,804
View from the Wing is reporting that United is going back to pre-plated mains in Polaris class...
Is this the next enhancement that Air Canada will offer in its International Business Class / Signature Service?
Is this the next enhancement that Air Canada will offer in its International Business Class / Signature Service?
Nov 6, 2018, 12:26 pm
#2308
Suspended
Join Date: Sep 2014
Programs: AC SE100K-1MM, NH, DL, AA, BA, Global Entry/Nexus, APEC..
Posts: 18,877
View from the Wing is reporting that United is going back to pre-plated mains in Polaris class...
"Starting February 1 business class entrees will be plated in advance in order to reduce flight attendant workload and allow them to reduce flight attendant staffing in the cabin by one position. Those entrees aren’t going to look very appealing when they make it to the customer."
Is this the next enhancement that Air Canada will offer in its International Business Class / Signature Service?
"Starting February 1 business class entrees will be plated in advance in order to reduce flight attendant workload and allow them to reduce flight attendant staffing in the cabin by one position. Those entrees aren’t going to look very appealing when they make it to the customer."
Is this the next enhancement that Air Canada will offer in its International Business Class / Signature Service?
Ah, but AC has already at least TWICE reduced the FA numbers on flights and in just the last number of years on my TPAC routes, and it has been noticeable. My argument is that 1:50 whatever might be fine for the safety requirements but it is not for the service promise.
Also, AC spent a small bundle of bucks creating and promoting the Signature Class service - especially on international flights and wide body transcons. I would think that AC wouldn't look smart if they went back to J meals that are"pre-plated" or whatever that means. While the current meals are plated in the galley, I and others have posted here that the food is cold because the plates are cold. It is beyond annoying. I get that AC didn't want to buy warming ovens for plates etc, I get that AC does not respond well if crew warm a cup or plate.
IMHO, I think AC cabin crew face a challenge. Many know how much the tickets cost, and their compassionate side understand the frustration.
However, having just flown two UA long-haul 13-hours flights, I can say their hot meals were served on hot plates and it was really nice. My meals on NZ and QF and EY were all on warmed or hot plates.
As for the overall UA service, I'll post eventually on the UA forum. I will tell you though that watching these cabin crew serve 60 J in 2 large Polaris cabins was pretty impressive. The only J cabins I've personally flown in with similar or larger J cabins are LX, SQ and EY.
BTW, in the VFTW quote you link, I note that he also posted the UA memo to FAs where UA compares what DL and AA do. That in itself is the biggest problem with the US3, and especially AA and UA who seem to copy DL at every turn.
AC, with all its faults, at least offers some new and innovative things from time to time.
Nov 6, 2018, 12:29 pm
#2309
FlyerTalk Evangelist
Join Date: Feb 2004
Location: YVR
Programs: AC SE 2MM; UA MP Premier Silver; Marriott Bonvoy LT Titanium Elite; Radisson; Avis PC
Posts: 35,255
Back in the early/mid 2000s and up to at least a more recent point a few years ago, it was all prepared upside down by the caterer so it could be simply plunked onto a plate upside-up. (or something to that effect; I remember watching a mini-documentary-style clip created by AC on this)
Nov 6, 2018, 1:31 pm
#2310
Join Date: Jun 2010
Location: MEX
Programs: AC E75K
Posts: 4,171
While the current meals are plated in the galley, I and others have posted here that the food is cold because the plates are cold. It is beyond annoying. I get that AC didn't want to buy warming ovens for plates etc, I get that AC does not respond well if crew warm a cup or plate.
Last edited by capedreamer; Nov 6, 2018 at 1:40 pm