MONTREAL — Air Canada has unveiled a comprehensive upgrade of its menus for all customers, with more than 100 new rotating seasonal recipes alongside new snacks and beverages. The new menu additions join the largest in-flight bar offering from any North-American airline.
“We’re incredibly proud to introduce these delicious new dining options, featuring homegrown Canadian products and ingredients reflecting the diversity of Canada and our customers’ tastes and preferences,” says Scott O’Leary, vice-president, Loyalty & Product at Air Canada. “The thought and care we’ve brought to elevating our menus, and bringing fresh new flavours for all, is one of the many ways we’re investing in every aspect of our customers’ journey to make travel even better.”
The airline’s new and upgraded culinary program spotlights the influence of its long-standing award-winning culinary partners, including chef David Hawksworth, chef Vikram Vij and chef Jérôme Ferrer, in showcasing flavours, textures and fresh, quality ingredients complemented by wine selections from award-winning Air Canada sommelier Véronique Rivest.
International Economy travellers will be offered new global flavours such as red Thai chicken and rice and chicken cacciatore with roast potatoes and bell peppers. This adds to chef Ferrer’s classic pesto penne on flights from Canada, and on longer flights that serve a hot breakfast, a new pancake and 100-per-cent pure Canadian maple syrup breakfast offering. On flights from Europe, travellers will enjoy new Monty’s Bakehouse savoury pastries, including coconut chicken and potato sour cream and chive. These refreshed recipes also add to regional appetizers such as soba noodles, chaat, hummus and vegetables, and more, recently introduced on all international routes.
Air Canada’s upgraded Bistro menu, rolling out through spring 2024, boasts the most extensive selection of fresh buy-on-board options from any North American airline, with a peppercorn roast beef sandwich, cheeseburger sliders, and fresh new vegan options such as Mediterranean hummus wraps. This is alongside a selection of alcoholic beverages unrivalled by any Canadian airline, including new premium crafted and Canadian-owned Tequila Tromba (all cabins in all markets, including Bistro) and iconic Campari (all premium cabins and Bistro).
International travellers in Air Canada Signature Class can indulge in new dining options as diverse as the airline’s network, featuring exciting flavours from around the world. This includes chicken thighs accompanied by mandi rice and Emirati bzar sauce; roasted salmon in teriyaki sauce with Shandong noodles; and a Middle-Eastern mezze plate appetizer, with more to come through spring 2024.
An array of fresh homegrown ingredients also shine among Air Canada’s latest lounge and in-flight offerings, including wild-caught Fogo Island cod, which returns to the Air Canada Signature Suite at Toronto Pearson International Airport.
New upgraded light meals include warm flatbread with arugula, chicken tenders with coleslaw, Cobb salad and elevated charcuterie and cheese plates. The full hot breakfast served on morning flights remains unmatched by any North American airline, featuring the customer favourite parsley omelet with chicken sausage, adding new recipes such as clafoutis and pancakes with 100-per-cent pure Canadian maple syrup.
Additional details for Air Canada’s new elevated inflight menu and dining additions are available here
