AC Food & Beverage - Business Class - International (Jul 2021 - ???)
#1186
Join Date: Apr 2023
Location: YUL
Programs: AC E75K
Posts: 150
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#1188
Formerly known as newbie elite
Join Date: Feb 2002
Location: YUL
Programs: IHG Diamond Ambassador, Accor Platinum, AC50K
Posts: 2,985
Posting this in the interest of balance, J meal was so much better (unsurprisingly?) on AC6 NRT-YUL return. Nothing major just much better quality and more food. I would STFU if they maintained this (attainable) standard. Went George Costanza and had the beef which was surprisingly good and medium (I usually eat it rare but understand the constraints of beef at 35,000 feet). Amazing what a few extra veg and properly roasted potatoes can do. Even the desert did not look stingy, parsely omelette japan version was also much better than what comes out of YUL. The difference between YUL and NRT catering is staggering and should not be so in a business class product. But this is consitently inconsistent AC we are talking about. Will still write in to note the discrepancy.
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#1189
FlyerTalk Evangelist
Join Date: Mar 2005
Location: YYZ
Programs: AC*SE 2MM
Posts: 16,782
Had the lamb chops coming back from Vienna on Monday and they were tender and very tasty.
I'm a +1 on the positive reviews on the Harissa Chicken. Looks like the ex-Canada menu is changing for November (the Hawksworth risotto is the one hold-over). Based on the Harissa chicken, I might have to give the butter chicken a try in a couple of weeks.
I'm a +1 on the positive reviews on the Harissa Chicken. Looks like the ex-Canada menu is changing for November (the Hawksworth risotto is the one hold-over). Based on the Harissa chicken, I might have to give the butter chicken a try in a couple of weeks.
#1190
Join Date: Aug 2013
Location: YVR - MILLS Waypoint (It's the third house on the left)
Programs: AC*SE100K, wood level status in various other programs
Posts: 6,315
Had the lamb chops coming back from Vienna on Monday and they were tender and very tasty.
I'm a +1 on the positive reviews on the Harissa Chicken. Looks like the ex-Canada menu is changing for November (the Hawksworth risotto is the one hold-over). Based on the Harissa chicken, I might have to give the butter chicken a try in a couple of weeks.
I'm a +1 on the positive reviews on the Harissa Chicken. Looks like the ex-Canada menu is changing for November (the Hawksworth risotto is the one hold-over). Based on the Harissa chicken, I might have to give the butter chicken a try in a couple of weeks.
#1192
Join Date: Apr 2019
Location: YYZ
Programs: Aeroplan SE. BA-Gold
Posts: 639
If AC catering on long haul J class always has one entree as spicy/curry it would improve their product significantly. Should not cost them significantly any more to prep such a dish.
#1193
Join Date: Dec 2007
Location: Toronto - YYZ
Programs: Aeroplan/Hilton Gold/Marriott Bonvoy Titanium/Accor/Hyatt Gold Passport
Posts: 5,899
(Some like it hot)!
#1194
Join Date: Apr 2019
Location: YYZ
Programs: Aeroplan SE. BA-Gold
Posts: 639
I TOTALLY agree! It's not a cost issue. Recent dishes which I wish were more "fragrant" have included the jerk chicken and the thai chicken curry, both of which have been mild on my radar. Maybe add some optional chile/jalapeno/habanero peppers on the side? Many of us travel with our own pepper sauce.
(Some like it hot)!
(Some like it hot)!
https://supplybox.ca/products/wings-...gn=sag_organic
Hahahahah! I bring this with me every flight!
#1195
Join Date: Dec 2007
Location: Toronto - YYZ
Programs: Aeroplan/Hilton Gold/Marriott Bonvoy Titanium/Accor/Hyatt Gold Passport
Posts: 5,899
delishproducts.com
(The Cucumber Pepper Sauce)
#1196
Join Date: Aug 2013
Location: YVR - MILLS Waypoint (It's the third house on the left)
Programs: AC*SE100K, wood level status in various other programs
Posts: 6,315
#1197
Join Date: Sep 2014
Location: YEG
Programs: Table scraps from Aeroplan and AmEx Plat
Posts: 932
Speaking of spicy food on planes, I will never forget a Beijing to Chengdu flight, where a flight attendant followed the food cart with a jar of hot sauce and a big spoon. Must have been a thing for flights to/from Sichuan, renowned for its numbingly hot (literally - mala) cuisine.
#1198
Join Date: Sep 2015
Posts: 1,296
I TOTALLY agree! It's not a cost issue. Recent dishes which I wish were more "fragrant" have included the jerk chicken and the thai chicken curry, both of which have been mild on my radar. Maybe add some optional chile/jalapeno/habanero peppers on the side? Many of us travel with our own pepper sauce.
(Some like it hot)!
(Some like it hot)!
#1199
Join Date: Sep 2004
Location: YVR
Programs: TK Elite Plus, IC Plat Ambassador, HH Diamond
Posts: 938
Which is better (or more edible): the Parmesan crusted chicken or braised beef pappardelle? These are my non-seafood options available for my YVR-HKG flight. Thanks.
#1200
Join Date: Sep 2023
Posts: 481
I had the permesan crusted chicken a while ago on a yyc-fra flight. It was very moist and quite good. Unfortunately meal consistency is not an AC hallmark.