Air Canada has unveiled an extensive revamp of its acclaimed menus. It is introducing over 100 fresh seasonal recipes that boast “robust, tantalising flavours, accompanied by a range of irresistible new snacks and beverages.”
This culinary upgrade marks yet another milestone in Air Canada's commitment to enhancing the travel experience, with ongoing investments throughout 2024.
Air Canada retains its distinction as the sole North American airline to provide hot, fresh children's meals through its North American Bistro program.
The upgraded culinary offerings showcase the expertise of Air Canada's esteemed culinary partners, including Chef David Hawksworth (formerly of Michelin-star award-winning English hotel/restaurant Belmond Le Manoir aux Quat' Saisons, L'Escargot and The Square), Chef Vikram Vij, and Chef Jérôme Ferrer. These culinary maestros have curated menus featuring a medley of flavours, textures, and high-quality ingredients that thrive at cruising altitude, complemented by an array of wines selected by Air Canada's award-winning sommelier, Véronique Rivest.
Premium Class passengers are treated to a diverse array of dining options inspired by global cuisines, featuring succulent chicken thigh with mandi rice and Emirati bzar sauce, among other offerings.
Air Canada's commitment to using fresh, locally-sourced ingredients extends to its lounge and in-flight offerings, with highlights such as wild-caught Fogo Island cod and a selection of premium Champagnes curated by sommelier Véronique Rivest.
The airline's expanded snack offerings include both sweet and savory options, with choices including TWIGZ Pretzels and protein-packed beef jerky, catering to a variety of dietary preferences.
With the introduction of new specialty teas and the expansion of its pre-order meal service, Air Canada aims to set the bar high for in-flight dining, ensuring a delightful culinary experience for every passenger.
Read the First-Class.com review of the Air Canada Business Class Experience
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