American Airlines revamps inflight menu for Europe-bound business class

Among the highlighted dishes are ratatouille or porcini short rib paired with creamy polenta for flights heading to Nice and Paris, France; spaetzle tossed with grilled zucchini for those traveling to Frankfurt and Munich, Germany; mustard-crusted lamb served on routes to Dublin, Ireland; and mar y mar paella offered on flights to Barcelona and Madrid, Spain.

American Airlines has also recently introduced upgraded breakfast options for domestic first-class passengers earlier this year. These enhancements come alongside regional-themed meals being offered in Admirals Clubs at various airports since March.

"Summer travel is all about discovery," said an American Airlines representative. "As travelers look to experience the magic of Europe, the airline is bringing the essence of European destinations straight to customers’ seats with a new series of in-flight summer menus."

In recent years, Delta Air Lines made significant investments in becoming a premium carrier by upgrading its onboard products. United Airlines followed suit but took a middle-ground approach compared to Delta's full-scale investment. Meanwhile, American initially focused on cost reduction but now aims to improve its offerings through enhanced onboard services.

With these latest changes in catering and ongoing improvements in customer experience, American Airlines hopes that these efforts will align it more closely with industry leaders while ultimately benefiting passengers through improved service quality.