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Why have BA become obsessed with Mousseline?

Why have BA become obsessed with Mousseline?

Old Jun 10, 2019, 4:47 am
  #1  
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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.
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Old Jun 10, 2019, 5:27 am
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Cheap but sounds fancy?
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Old Jun 10, 2019, 5:32 am
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Someone at Waterside has been watching re-runs of Lloyd Grossman era Master Chef?
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Old Jun 10, 2019, 6:51 am
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Its classic BA.

Its a fancy sounding word and theyre the masters at attempting to gloss up their premium products through hyperbole when the reality is quite different.
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Old Jun 10, 2019, 7:06 am
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All part of the BA 'Mrs Bucket' culture
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Old Jun 10, 2019, 7:15 am
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Originally Posted by Speedbird676
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.


The definition from my Larousse. Does this tally with what you were served OP?
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Old Jun 10, 2019, 7:35 am
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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!
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Old Jun 10, 2019, 7:59 am
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Originally Posted by BarneyMcGrew
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!
I actually wondered whether anyone would read it as such when I wrote it
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Old Jun 10, 2019, 8:04 am
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Originally Posted by krispy84




The definition from my Larousse. Does this tally with what you were served OP?
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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Old Jun 10, 2019, 8:17 am
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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 "Pure mousline"
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Old Jun 10, 2019, 8:48 am
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Originally Posted by ng1265
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 "Pure mousline"
I guess Mousseline sounds better than Smash
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Old Jun 10, 2019, 9:18 am
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It’s just another fancy pants word, like ‘mesclun’ and ‘jus’.
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Old Jun 10, 2019, 9:28 am
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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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Old Jun 10, 2019, 10:03 am
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It's just gloop. Toothpaste is spearmint mousseline.
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Old Jun 10, 2019, 11:01 am
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Originally Posted by Speedbird676
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.
Not a mousseline at all, as you say. Id like to know who writes the menu descriptions. It sometimes feels like BA are playing a game of culinary bulls**t bingo.
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