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Why have BA become obsessed with Mousseline?
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. |
Cheap but sounds fancy?
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Someone at Waterside has been watching re-runs of Lloyd Grossman era Master Chef? |
It’s classic BA. It’s a fancy sounding word and they’re the masters at attempting to gloss up their premium products through hyperbole when the reality is quite different. |
All part of the BA 'Mrs Bucket' culture
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Originally Posted by Speedbird676
(Post 31187724)
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. https://cimg3.ibsrv.net/gimg/www.fly...f8c866b66.jpeg The definition from my Larousse. Does this tally with what you were served OP? |
When I first glanced at the title of this thread, I read it as:
Why have BA become obsessed with Mussolini? I thought BA had gone all dictatorial and fascist! |
Originally Posted by BarneyMcGrew
(Post 31188074)
When I first glanced at the title of this thread, I read it as:
Why have BA become obsessed with Mussolini? I thought BA had gone all dictatorial and fascist! |
Originally Posted by krispy84
(Post 31188028)
https://cimg3.ibsrv.net/gimg/www.fly...f8c866b66.jpeg The definition from my Larousse. Does this tally with what you were served OP? The "wasabi mousseline" on the LHR-JFK was wasabi mash. The "baked Parmesan mousseline" on the CFU-LHR was Parmesan mash on top of a piece of cod, which was then floating in a "warm tartare sauce" which was actually the normal cream sauce you'd expect from a fish pie with chopped egg, capers and peas. Oddly it had what appeared to be mussels in it, too, which were not mentioned on the menu. Being such a love it or hate it kind of food I thought they would have highlighted their presence. |
Worth noting that in France (not sure about the UK), Mousline is a brand of instant mashed potato. There, instant mashed potato is commonly referred to as "Purée mousline"
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Originally Posted by ng1265
(Post 31188175)
Worth noting that in France (not sure about the UK), Mousline is a brand of instant mashed potato. There, instant mashed potato is commonly referred to as "Purée mousline"
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It’s just another fancy pants word, like ‘mesclun’ and ‘jus’. |
That's nothing compared to the let down I had once when I rather excitedly saw "Marmite" on a French menu, only to end up with a fishy stew.
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It's just gloop. Toothpaste is spearmint mousseline.
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Originally Posted by Speedbird676
(Post 31188138)
In every case that I tried, no. I know what a mousseline is, hence my confusion with their obsession - it is essentially somewhere between a sauce and a mousse. In each BA case, it has merely been mashed potato.
The "wasabi mousseline" on the LHR-JFK was wasabi mash. The "baked Parmesan mousseline" on the CFU-LHR was Parmesan mash on top of a piece of cod, which was then floating in a "warm tartare sauce" which was actually the normal cream sauce you'd expect from a fish pie with chopped egg, capers and peas. Oddly it had what appeared to be mussels in it, too, which were not mentioned on the menu. Being such a love it or hate it kind of food I thought they would have highlighted their presence. |
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