Simes123

Your Foie looks like it was cooked much better than mine, though I still think it’s a questionable add to the dish given the force feeding of the ducks. Your fondant potato looks as anaemic as mine did - more boiled than fondant!

They have and add Foie Gras to it to justify the upcharge - which is a highly questionable decision given the process and that doesn’t really add to it. Similarly adding a high end ingredient like truffle powder on the cheapest frozen French fries in Cagney’s is a doubtful move. Just provide some nice hand cut steak fries already - it is a specialty restaurant after all.

To me the value is not in the strip loin (always available in mdr) but in the filet - the best cut is the cheapest.

I saw this on our recent cruise on the Gem. I didn’t partake as the Filet came with sweet potato mousseline which was a hard no from me. I did wonder if I could get fries maybe if I asked nicely, but the fries aboard the Gem, whether in MDR, Cagneys or Buffet were horrible. So there wasn’t an option that was going to make it worthwhile for me. I will experiment with it next time as the specialty dining experience was a bit average last time.