Why have BA become obsessed with Mousseline?
#1
Original Poster
Join Date: Apr 2009
Location: London, UK
Programs: BA Executive Club - Silver (OWS)
Posts: 761
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.
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.
#6
Join Date: Jul 2014
Location: UK - Hampshire & London
Programs: Mucci de Guardian des Celliers des Grands Crus 1e Class, plus BAEC.
Posts: 2,720
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.
The definition from my Larousse. Does this tally with what you were served OP?
#7
Join Date: Nov 2017
Location: UK
Programs: Mucci Chevalier de Actes Bnfiques pour les Autres, BAEC Gold.
Posts: 1,477
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!
Why have BA become obsessed with Mussolini?
I thought BA had gone all dictatorial and fascist!
#8
Original Poster
Join Date: Apr 2009
Location: London, UK
Programs: BA Executive Club - Silver (OWS)
Posts: 761
#9
Original Poster
Join Date: Apr 2009
Location: London, UK
Programs: BA Executive Club - Silver (OWS)
Posts: 761
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.
#11
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Join Date: Apr 2009
Location: London, UK
Programs: BA Executive Club - Silver (OWS)
Posts: 761
#13
Join Date: Aug 2006
Location: In the sticks
Programs: VS FC Gold, BA EC Gold, Amex Centurion, EK Gold, ex-G-ATVK driver
Posts: 1,786
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.
#15
Join Date: Jul 2014
Location: UK - Hampshire & London
Programs: Mucci de Guardian des Celliers des Grands Crus 1e Class, plus BAEC.
Posts: 2,720
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.
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.