Just flew from Lyon to Montreal today and the food and service were excellent. The catering out of France has never let me down, the foie gras nicely done, the steak tender and not over cooked, nice cheese and tasty desert.
A few photos of the menu and meal.

Funny, I had the lemon ginger infusion this time

China Southern ex-YVR must be contracting with Gate Gourmet as biz meals on board to Guangzhou in June we’re pretty much indistinguishable from my AC HKG flight same month, although I’m not adventurous so stick with beef.

And CX HKG YYZ on return again NOT that much different too.

For a really good onboard J meal, nothing beats TK, just one perspective though

Are we seriously comparing spend for Hawksworth (been 2x) or even better yet his bistro, Nightingale, with + 6 hr reheated food on a cold plate, so Signature Chefs add nothing frankly as any competent chef could organize current AC meals.

How about this although AC is challenged with reservation taking at the best of times.

How about broaden the menu for biz class with pre-order only?

So let’s not talk about spend, as neither Hawksworth or Nightingale ONLY have 3 main entree choices 🙃

how about a voucher for use in the airport, although problem is hit and miss with quality here.

absolute favourite is the AirBrau in Munich, both ground and airside where on occasion if ineed to make routing choice in evening will go this way with long cnx / the schnitzel, bread and of course the beer are marvellous.

on board, TK has no parallel at least in biz for food / and the little battery operated candles are just cheesy enough to make me laugh every time.

More and more I try to eat before flying as on overnight flights need to have an empty stomach to sleep well, and having been through many airport tours in my career including through countless caterers, try not to remember the industrial scale kitchens, which certainly cannot produce the pizza that Hawksworth’s bistro Nightingale does a fine job at - an dI’m a lifelong fan of most Italian fare.