American Airlines is making changes to its onboard catering this summer, starting on Wednesday, June 11. Business-class travelers headed to France, Germany, Ireland, Scotland, and England will now be served new, locally themed dishes. This is part of a larger effort by the airline to enhance its passenger experience, especially in comparison to other premium airlines with larger international networks.
New Meals for Flagship Passengers
Passengers traveling in Flagship Business, Flagship Suites, and Flagship Preferred will now receive new entrees starting on June 11. While inflight catering is often overlooked, it is a major step for American as they work to catch up to their competitors, Delta and United. The new meals will be available on 46 routes to five European countries, with a particular focus on seafood. There are a total of 10 new dishes, three of which include seafood. Additionally, passengers can now make changes to their preordered meals up to 20 hours before departure, instead of the previous 24-hour window.
Destination
New entree
Origin airports
Equipment used
Nice/Paris, France
Ratatouille or porcini short rib paired with creamy polenta, blue cheese, walnuts, roasted beets, and zucchini
Charlotte, Chicago O’Hare, Dallas-Fort Worth, New York-JFK, Philadelphia
Boeing 777-200ER, Boeing 787-8, Boeing 787-9
Frankfurt/Munich, Germany
Spaetzle tossed with grilled zucchini, cremini mushrooms, and sun-dried tomatoes or schnitzel accompanied by potatoes and blistered tomatoes
Charlotte
Boeing 777-200ER
Dublin, Ireland, and Edinburgh/London-Heathrow, United Kingdom
Mustard-crusted lamb served with turnips, peas and baby carrots in a lamb reduction or a peppercorn short rib dish with roasted potatoes and seasonal vegetables finished in demi sauce
Boston, Charlotte, Chicago O’Hare, Dallas-Fort Worth, Los Angeles, Miami, Philadelphia, Phoenix, Raleigh-Durham
Boeing 777-200ER, Boeing 777-300ER, Boeing 787-8, Boeing 787-9
Milan/Naples/Rome/Venice, Italy
Herbed short rib with butternut squash medley and pea risotto, finished with a thyme demi-glace or pan-seared halibut with fingerling potatoes and olive-caper relish
Charlotte, Chicago O’Hare, Dallas-Fort Worth, Miami, New York-JFK, Philadelphia
Boeing 777-200ER, Boeing 787-8, Boeing 787-9
Barcelona/Madrid, Spain
Mar y mar paella or seared paprika sea bass served with squid ink rice and piquillo pepper sauce
Charlotte, Chicago O’Hare, Dallas-Fort Worth, Miami, New York-JFK, Philadelphia