Why have BA become obsessed with Mousseline?
Jun 12, 2019, 12:18 am
#32
FlyerTalk Evangelist
Join Date: Nov 2008
Programs: AA EXP/LTP, BA GGL/CCR/GfL, HH D/LTD, SPG/MR Plat/LTP
Posts: 10,075
As we all heard about what's in BA's DNA, it seems natural to save by catching the ingredients fresh in the lounges, best before opening hours
Last edited by onobond; Jun 12, 2019 at 12:45 am Reason: removing non-compatible object
Jun 12, 2019, 2:03 am
#33
Join Date: Dec 2008
Location: NYC
Programs: BA Gold, HH Diamond, Marriott Gold
Posts: 1,257
2 of the 3 mains on last nights JFK-LHR had mousseline. And the third one had rosemary jus.
Glad I saw this thread before flying and had googled the term. Also googled banoffee when I got the menu.
Glad I saw this thread before flying and had googled the term. Also googled banoffee when I got the menu.
Jun 12, 2019, 4:04 am
#34
Join Date: Apr 2012
Location: LON
Programs: Mucci, BAEC, Eurostar
Posts: 3,284
Jun 12, 2019, 4:16 am
#35
Join Date: Oct 2015
Location: NT Australia
Programs: QF WP
Posts: 4,159
I’m so charmed by this. I always thought banoffee was a fairly universal term (although my brother was quite adamant it was banana+coffee for a lot of years). However I have noticed a lot of places in Australia call it “banana toffee tart” so obviously nowhere near as usual as I thought!
Jun 12, 2019, 5:58 am
#36
Join Date: Aug 2009
Location: North of Watford Gap
Programs: BAEC
Posts: 602
My last three flights, BA seem to have become obsessed with Mousseline.
Club World LHR-JFK, two of the main courses were served with a "Mousseline".
Club World JFK-LHR, one of the main courses was served with a "Mousseline".
Club Europe CFU-LHR yesterday, my grilled atlantic cod was topped with a "Mousseline". It turned out to be some form of deconstructed fish pie.
Club World LHR-JFK, two of the main courses were served with a "Mousseline".
Club World JFK-LHR, one of the main courses was served with a "Mousseline".
Club Europe CFU-LHR yesterday, my grilled atlantic cod was topped with a "Mousseline". It turned out to be some form of deconstructed fish pie.
Jun 12, 2019, 9:09 am
#37
Join Date: May 2017
Location: Glasgow and Asia
Programs: BAEC Gold, Hotels.com Gold
Posts: 510
I'm surprised there are no comments on the "deconstructed" fish pie look. It is like going into a trendy restaurant and the menu has deconstructed cheesecake or similar. NO NO NO!
This is a restaurant, you are a chef. I'm paying you to blooming "construct" it.
Ahhh that feels better :-)
This is a restaurant, you are a chef. I'm paying you to blooming "construct" it.
Ahhh that feels better :-)
Jun 12, 2019, 3:01 pm
#38
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,883
I'm surprised there are no comments on the "deconstructed" fish pie look. It is like going into a trendy restaurant and the menu has deconstructed cheesecake or similar. NO NO NO!
This is a restaurant, you are a chef. I'm paying you to blooming "construct" it.
Ahhh that feels better :-)
This is a restaurant, you are a chef. I'm paying you to blooming "construct" it.
Ahhh that feels better :-)
Jun 13, 2019, 11:19 am
#39
Join Date: Oct 2014
Location: UK
Programs: BAEC
Posts: 1,800
Just been listening to the audiobook of Diamonds are Forever. I have this thread to thank for now knowing what this stuff is. Shame he didn't have it in Shannon on his BOAC flight over to America.
https://www.thejamesbonddossier.com/...-the-novel.htm
Later that evening Bond meets Tiffany Case at the famous 21 Club for dinner, where they start with vodka martinis. Bond asks for them to “shaken and not stirred”. Tiffany quickly downs her first, followed by two more in short succession before the food arrives.
While eating caviar the waiter brings an ice cold bottle of Clicquot Rosé champagne, which to Bond seems to have the faint taste of strawberries. The caviar is followed by cutlets accompanied by asparagus with mousseline sauce. They finish their meal with coffee and Stingers made with white Crème de Menthe.
https://www.thejamesbonddossier.com/...-the-novel.htm
Later that evening Bond meets Tiffany Case at the famous 21 Club for dinner, where they start with vodka martinis. Bond asks for them to “shaken and not stirred”. Tiffany quickly downs her first, followed by two more in short succession before the food arrives.
While eating caviar the waiter brings an ice cold bottle of Clicquot Rosé champagne, which to Bond seems to have the faint taste of strawberries. The caviar is followed by cutlets accompanied by asparagus with mousseline sauce. They finish their meal with coffee and Stingers made with white Crème de Menthe.
Jun 14, 2019, 9:03 pm
#40
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,883
Just been listening to the audiobook of Diamonds are Forever. I have this thread to thank for now knowing what this stuff is. Shame he didn't have it in Shannon on his BOAC flight over to America.
https://www.thejamesbonddossier.com/...-the-novel.htm
Later that evening Bond meets Tiffany Case at the famous 21 Club for dinner, where they start with vodka martinis. Bond asks for them to “shaken and not stirred”. Tiffany quickly downs her first, followed by two more in short succession before the food arrives.
While eating caviar the waiter brings an ice cold bottle of Clicquot Rosé champagne, which to Bond seems to have the faint taste of strawberries. The caviar is followed by cutlets accompanied by asparagus with mousseline sauce. They finish their meal with coffee and Stingers made with white Crème de Menthe.
https://www.thejamesbonddossier.com/...-the-novel.htm
Later that evening Bond meets Tiffany Case at the famous 21 Club for dinner, where they start with vodka martinis. Bond asks for them to “shaken and not stirred”. Tiffany quickly downs her first, followed by two more in short succession before the food arrives.
While eating caviar the waiter brings an ice cold bottle of Clicquot Rosé champagne, which to Bond seems to have the faint taste of strawberries. The caviar is followed by cutlets accompanied by asparagus with mousseline sauce. They finish their meal with coffee and Stingers made with white Crème de Menthe.
Jun 15, 2019, 12:07 am
#41
Join Date: Jan 2010
Posts: 3,190
rb211.