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FAQ: Air Canada New meal offerings for International Business Class Customers

FAQ: Air Canada New meal offerings for International Business Class Customers

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Old Feb 27, 19, 10:25 am
  #2446  
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AC 63 YVR-ICN February 2019

A quick thanks to the OUTSTANDING Galley FA for food prep and suggestions.

















AC still wants to serve shellfish and only a single appetizer option.

I asked to have the light bite tomato-bocconcini snack instead. Tray arrived and galley FA had plated it and that was such a nice touch and unexpected.

Menu said salad had beetroot and Parmesan. It did not. Either menu was wrong or catering found a cheaper substitute. Also, greens ex-YYZand YVR continue to be bitter.





The frozen vinaigrette provide a brief form of IFE





Seat mate had the beef.





I had the bibimbap. While the presentation was not as creative as on OZ and the portion size was much smaller, it had a really nice spicy flavour.














Fruit. Not frozen.

(and to be clear, the fruit on the dessert trays has never been frozen, it's most often the breakfast fruit)








First time having this tea.




Interesting taste.




Yes, the lemon tart dessert-porn....




Pre-arrival meal





I chose the Middle Eastern Koshari rice. The mix in the centre was spicy and had nice flavour. I did not eat the red sauce and I would have liked the cauliflower without the white sauce. It did not taste anything remotely like tahini. Menu also says eggplant and there was none that I could see.





Spicy chicken




Roast chicken legs

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Last edited by 24left; Feb 27, 19 at 10:33 am
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Old Feb 27, 19, 11:38 am
  #2447  
 
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Originally Posted by 24left View Post
AC 63 YVR-ICN February 2019

A quick thanks to the OUTSTANDING Galley FA for food prep and suggestions.

















AC still wants to serve shellfish and only a single appetizer option.

I asked to have the light bite tomato-bocconcini snack instead. Tray arrived and galley FA had plated it and that was such a nice touch and unexpected.

Menu said salad had beetroot and Parmesan. It did not. Either menu was wrong or catering found a cheaper substitute. Also, greens ex-YYZand YVR continue to be bitter.





The frozen vinaigrette provide a brief form of IFE





Seat mate had the beef.





I had the bibimbap. While the presentation was not as creative as on OZ and the portion size was much smaller, it had a really nice spicy flavour.














Fruit. Not frozen.

(and to be clear, the fruit on the dessert trays has never been frozen, it's most often the breakfast fruit)








First time having this tea.




Interesting taste.




Yes, the lemon tart dessert-porn....




Pre-arrival meal





I chose the Middle Eastern Koshari rice. The mix in the centre was spicy and had nice flavour. I did not eat the red sauce and I would have liked the cauliflower without the white sauce. It did not taste anything remotely like tahini. Menu also says eggplant and there was none that I could see.





Spicy chicken




Roast chicken legs

GREAT pics! Which bear zero resemblance to the "prepared by David Hawksworth" slop that was served in SS YVR - YYZ - YVR in December and January. For those of you who remember school dinners, you will relate. The beef in bechamel sauce and on the return sable fish with risotto (I think..) looked like they had been dropped onto the dish from a great height. and tasted of nothing. Dave (H) redeemed himself in the SigSuite but if I were him I'd be embarrassed that my name was associated with the 2 examples that were served to us on board. I know, I know, this post is about International SS but they are pushing the domestic catering "as prepared by Hawksworth" too. I really wished I had taken pics for everyone but was distracted by my seat which kept on deflating.... Seriously.
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Old Mar 4, 19, 6:46 pm
  #2448  
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AC 62 ICN-YYZ February 2019

I skipped dinner and snacks, but here is the menu anyway
















The hot meal choices




I ate the kimchi fried rice and spinach. The rice had nice flavour and spice. Skipped the beef.




FA offered these for the photo




Since @mapleg was on my flight, perhaps he has more to contribute.
.
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Old Mar 4, 19, 8:46 pm
  #2449  
 
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I am always dazzled by 24L's artistry. Amazingly edible. I too am not a fan of shellfish, especially on airplanes and am inspired by 24L's quick fix to a menu failure.. (If you see how they farm shrimp and other shellfish in Asia, trust me, you won't ever touch shellfish on an airplane again.) The appetizer YVR-NRT is also the suspect lobster endive thing. There is a Tabouli salad, grilled zucchini, peppers on the light menu. Do you think that the FA would allow me to substitute the tabouli instead of the lobster appetizer? Or would I get the look of, oh you are high maintenance and a no?
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Old Mar 4, 19, 9:02 pm
  #2450  
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Originally Posted by Transpacificflyer View Post
I am always dazzled by 24L's artistry. Amazingly edible. I too am not a fan of shellfish, especially on airplanes and am inspired by 24L's quick fix to a menu failure.. (If you see how they farm shrimp and other shellfish in Asia, trust me, you won't ever touch shellfish on an airplane again.) The appetizer YVR-NRT is also the suspect lobster endive thing. There is a Tabouli salad, grilled zucchini, peppers on the light menu. Do you think that the FA would allow me to substitute the tabouli instead of the lobster appetizer? Or would I get the look of, oh you are high maintenance and a no?

Awww, thanks. Hardly artistry me thinks.

While AC has a nice assortment of less than pleasant cabin crew, I still consider myself lucky when I fly with an awesome Galley FA. They seem to work really hard on TPACs. Some are masters in the galley and can do great things with what AC gave them to work with.

I try to read the temperature of the crew to see whether I should approach (not sure if they will smile or bite), and if I sense yes, I tell them I don't eat shellfish and ask if I can have what I would have chosen for my mid-flight light bite. I don't do it that often as sometimes the salad and main meal are just fine and I skip the appetizer. (Sometimes, I just write a note, thank them in advance and make my request.)

On AC 63, I lucked out with an awesome Galley FA. And she was hilarious. I asked. She said sure. I'm happy having it in the little bowl it comes in, yet when the tray arrived, she had plated it.

It's the little things you know and I loved my appetizer.

As for AC's obsession with prawns and lobster, they can serve it but I'm not the only one who won't eat it. Most of the time, there are options.
I once took the raw veggie and hummus light bite, ate the humus and put the raw veggies in the mid-flight noodles. Another time, I put the veggies in hot water and ate them with the pre-arrival chicken schnitzel. I assume if the these food items are available on the flight, I can eat them how and when I choose.

Let us know if you swap appetizers and if you are challenged by the crew.
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Old Mar 4, 19, 9:09 pm
  #2451  
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Originally Posted by Transpacificflyer View Post
If you see how they farm shrimp and other shellfish in Asia, trust me, you won't ever touch shellfish on an airplane again.
Alas, it's not just on a plane. Apart from these wild BC shrimps shipped in oxygen balloons, which are not that good either but expensive, you won't find prawns in Canada that aren't farmed somewhere. And have very little taste. I won't touch prawns that contain sodium salts other than sea salt, such as sodium metabisulfite. There are some Sea Mamma that don't have sodium metabisulfite and are borderline edible at T & T, and some at Costco. Not that either have much flavor. (Just back from an Italian island where they still have the real, sea-caught thing. One of which made me sick, but that's another story...)
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Old Mar 5, 19, 10:59 am
  #2452  
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AC 33 From YVR to SYD - Feb 28th

Almost everyone on this flight chose to have dinner 6 + hours after departing.... since flight left at midnight...




Hawthorne' Braised Chicken, cheese, salad and bun all on one plate... +6 hours after departure

Still miss the Chocolate

Teriyaki Wrap as snack

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Old Mar 5, 19, 2:26 pm
  #2453  
 
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Originally Posted by 24left View Post
AC 62 ICN-YYZ February 2019

I skipped dinner and snacks, but here is the menu anyway

...

Since @mapleg was on my flight, perhaps he has more to contribute.
.
Not much to say on this one and took no photos. I ate dinner but skipped snacks and breakfast (other than eating the fresh fruit)

Had the Korean meal and it was a disappointment. Will not make that mistake again...I have had better meals in PE or Premium Rouge on other routes. Oh well, live and learn.
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Old Mar 5, 19, 3:09 pm
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The food from FRA was terrible today and the presentation was worse.

On the bright side the FA kept pouring me the wrong wine and I really hate that Chilean cab sav. Organic is irrelevant if it tastes like paint.

Garlic bread was cold and soggy too. Not a great showing on 873 today.
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Old Mar 5, 19, 3:30 pm
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Garlic bread seems to have become an endangered species on my recent AC 'Signature' flights.
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Old Mar 5, 19, 6:35 pm
  #2456  
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Originally Posted by WaytoomuchEurope View Post
The food from FRA was terrible today and the presentation was worse.

On the bright side the FA kept pouring me the wrong wine and I really hate that Chilean cab sav. Organic is irrelevant if it tastes like paint.
Food from FRA has been pretty awful lately. My wife said even her chicken, which survives cabin processing better than beef of fish, was terrible last time. As to the Chilean cab, I am not really convinced the other choices are any better. To me it's a toss with the Domodimonte. (Which repeating myself is not the same as in the YYZ signature lounge, which is quite good.) I don't recall the third choice, except that it's screwcap, and in any event, worse. I believe I tried.
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Old Mar 6, 19, 2:37 am
  #2457  
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Are there any outstations where catering has been noted to be better* than others? I assume catering out of YYZ is best being AC's main hub as they are probably most involved and have more oversight than in outstations. I don't fly AC enough to have noticed any trends so would be curious if anyone else has any 'favourite' route for catering.
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Old Mar 6, 19, 4:39 am
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Originally Posted by Stranger View Post
Food from FRA has been pretty awful lately. My wife said even her chicken, which survives cabin processing better than beef of fish, was terrible last time. As to the Chilean cab, I am not really convinced the other choices are any better. To me it's a toss with the Domodimonte. (Which repeating myself is not the same as in the YYZ signature lounge, which is quite good.) I don't recall the third choice, except that it's screwcap, and in any event, worse. I believe I tried.
Wine Recommendation:

The Adobe Cabernet currently served hails from EMILIANA one of Chile's certified organic wineries. Their higher grade wine COYAM is usually available at the wine store in the domestic wing of YYC airport. Coyam is from their Colchagua Valley Winery and is a combination of Syrah/Carmenere/Merlot/Cabernet Sav/Mourvedre/Malbec & Petit Verdot. One of my favourite 5 wines and worth trying.
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Old Mar 6, 19, 5:19 am
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Originally Posted by bcnfish View Post
Are there any outstations where catering has been noted to be better* than others? I assume catering out of YYZ is best being AC's main hub as they are probably most involved and have more oversight than in outstations. I don't fly AC enough to have noticed any trends so would be curious if anyone else has any 'favourite' route for catering.
Narita/Haneda come to mind.
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Old Mar 6, 19, 7:02 am
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Originally Posted by ACYYZ/SD View Post
Wine Recommendation:

The Adobe Cabernet currently served hails from EMILIANA one of Chile's certified organic wineries. Their higher grade wine COYAM is usually available at the wine store in the domestic wing of YYC airport. Coyam is from their Colchagua Valley Winery and is a combination of Syrah/Carmenere/Merlot/Cabernet Sav/Mourvedre/Malbec & Petit Verdot. One of my favourite 5 wines and worth trying.
I am not a great fan of Coyam. Admittedly though, one of the least bad choices dealing with < CAD 30 Chilean wines. Funny thing about Chile, they have tons of < CAD 30 choice, with perhaps a cuople of equally unconvincing in the low 30, and then some > CAD 80-100 ones. With nothing in between. Obviously the more expensive one are more than OK.Still, about the current selection, to me it's a toss between the Chilean and the Domodimonte. OTOH, my wife has made her mind, she stays away from all the AC wines and only has the champagne.
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