Rare PMT51 Posted March 5 #1 Share Posted March 5 Just off the Constellation. We did a Petit Chef speciality dining. The menu was seafood based. I was gobsmacked when the lobster was presented, covered in slightly crushed generic potato chips. Yes, really, slighty crushed potato chips. Just like what is left towards the bottom of the big bag of plain generic chips that you buy at any grocery store. There was nothing else on the plate, just this small cut open lobster lobster covered in slightly crushed potato chips. I don't mind it when my work cafetaria serves potato chips as a side to my $8.00 sandwich, but as a garnish to a $60+ meal? Is this fine dining now? I complained about this and got the usual "we are so sorry" and "the recipes are set by corporate, we have to follow them." Personally, if I had guests over for supper (not counting BBQ or casual) I would never serve potato chips as the side. Am I that old fashion and out of touch with what is considered fine dining today? 13 Link to comment Share on other sites More sharing options...
Oxo Posted March 5 #2 Share Posted March 5 2 minutes ago, PMT51 said: Just off the Constellation. We did a Petit Chef speciality dining. The menu was seafood based. I was gobsmacked when the lobster was presented, covered in slightly crushed generic potato chips. Yes, really, slighty crushed potato chips. Just like what is left towards the bottom of the big bag of plain generic chips that you buy at any grocery store. There was nothing else on the plate, just this small cut open lobster lobster covered in slightly crushed potato chips. I don't mind it when my work cafetaria serves potato chips as a side to my $8.00 sandwich, but as a garnish to a $60+ meal? Is this fine dining now? I complained about this and got the usual "we are so sorry" and "the recipes are set by corporate, we have to follow them." Personally, if I had guests over for supper (not counting BBQ or casual) I would never serve potato chips as the side. Am I that old fashion and out of touch with what is considered fine dining today? You didn't take a pic? Terrible! Link to comment Share on other sites More sharing options...
Ex-Airbalancer Posted March 5 #3 Share Posted March 5 Generic potato chips are the best 😋 4 Link to comment Share on other sites More sharing options...
d9704011 Posted March 5 #4 Share Posted March 5 6 minutes ago, Ex-Airbalancer said: Generic potato chips are the best 😋 With lobster, I think Humpty Dumpty would be more appropriate. 1 Link to comment Share on other sites More sharing options...
Arizona Wildcat Posted March 5 #5 Share Posted March 5 Have a couple 4 star restaurants nearby. Both using potato chips as a garnish on Mac and Lobster andcother dishes instead of panko or breadcrumbs. Guess it is the new gourmet. I agree a bit strange, but that is what it is. 2 Link to comment Share on other sites More sharing options...
Ex-Airbalancer Posted March 5 #6 Share Posted March 5 (edited) 10 minutes ago, d9704011 said: With lobster, I think Humpty Dumpty would be more appropriate. Humpty Dumpty has been bought by Old Dutch Walmart no name ripple chips as some best on the market , nice and light and not greasy 😁 I would pass on the larger shrimp on. Celebrity 😉 Edited March 5 by Ex-Airbalancer 1 1 Link to comment Share on other sites More sharing options...
jelayne Posted March 5 #7 Share Posted March 5 58 minutes ago, PMT51 said: Just off the Constellation. We did a Petit Chef speciality dining. The menu was seafood based. I was gobsmacked when the lobster was presented, covered in slightly crushed generic potato chips. Yes, really, slighty crushed potato chips. Just like what is left towards the bottom of the big bag of plain generic chips that you buy at any grocery store. There was nothing else on the plate, just this small cut open lobster lobster covered in slightly crushed potato chips. I don't mind it when my work cafetaria serves potato chips as a side to my $8.00 sandwich, but as a garnish to a $60+ meal? Is this fine dining now? I complained about this and got the usual "we are so sorry" and "the recipes are set by corporate, we have to follow them." Personally, if I had guests over for supper (not counting BBQ or casual) I would never serve potato chips as the side. Am I that old fashion and out of touch with what is considered fine dining today? I don’t think they were intended to be a side. Potato chips, corn flakes, bread crumbs are used as breading, or topping in some dishes. DH has had Lobster Mac and Cheese with crushed chips on top at some very expensive restaurants in the past year or so. 2 4 Link to comment Share on other sites More sharing options...
Steve H Posted March 5 #8 Share Posted March 5 I’ve had crushed potato chips on halibut in a very good restaurant also. 1 Link to comment Share on other sites More sharing options...
fliprcruiser Posted March 5 #9 Share Posted March 5 You noted the ingredient in 1 course, but how did it taste? 1 Link to comment Share on other sites More sharing options...
Rare markeb Posted March 5 #10 Share Posted March 5 So how did it taste? Link to comment Share on other sites More sharing options...
Orator Posted March 5 #11 Share Posted March 5 2 hours ago, PMT51 said: Just off the Constellation. We did a Petit Chef speciality dining. The menu was seafood based. I was gobsmacked when the lobster was presented, covered in slightly crushed generic potato chips. Yes, really, slighty crushed potato chips. Just like what is left towards the bottom of the big bag of plain generic chips that you buy at any grocery store. There was nothing else on the plate, just this small cut open lobster lobster covered in slightly crushed potato chips. I don't mind it when my work cafetaria serves potato chips as a side to my $8.00 sandwich, but as a garnish to a $60+ meal? Is this fine dining now? I complained about this and got the usual "we are so sorry" and "the recipes are set by corporate, we have to follow them." Personally, if I had guests over for supper (not counting BBQ or casual) I would never serveto the r potato chips as the side. Am I that old fashion and out of touch with what is considered fine dining today? You don't say anything about taste. Did the generic potato pieces add flavor to the lobster? Link to comment Share on other sites More sharing options...
Jeremiah1212 Posted March 5 #12 Share Posted March 5 Le Petit Chef is far from fine dining, but chips on lobster is pretty common. They have served it this way since at least 2019, maybe even before that. I can't remember when Qsine went away. 1 Link to comment Share on other sites More sharing options...
manmachine Posted March 5 #13 Share Posted March 5 Le Petit Chips de Pomme. 2 Link to comment Share on other sites More sharing options...
Rare keesar Posted March 6 #14 Share Posted March 6 Next there will be a complaint about having bread crumbs on top of fish! And whipping cream on top of desserts! 2 2 Link to comment Share on other sites More sharing options...
CruisingTheWaves Posted March 6 #15 Share Posted March 6 To me using potato chips is just another way of adding crunch, similar to breadcrumbs. I know Capital Grille uses potato chips on their au gratin potato side dish and I’ve always enjoyed it 🤷🏼♀️ 1 Link to comment Share on other sites More sharing options...
SusieAV8R Posted March 6 #16 Share Posted March 6 3 hours ago, Jeremiah1212 said: Le Petit Chef is far from fine dining, but chips on lobster is pretty common. They have served it this way since at least 2019, maybe even before that. I can't remember when Qsine went away. DH and I ate in Le Petit Chef pre-covid and said once was enough. Recently spent 21 days on the Constellation over Christmas & NYE. Had lobster several times in Luminae and no way did it come with chips bits, cracker bits or anything else-bits. If it had, I would have immediately sent it back to the kitchen. Same ship, different kitchens? Link to comment Share on other sites More sharing options...
CHEZMARYLOU Posted March 6 #17 Share Posted March 6 With the current price of potato chips, on the high side of $6 a bag here, it could now be classified as fine dining. 1 4 Link to comment Share on other sites More sharing options...
mahasamatman Posted March 6 #18 Share Posted March 6 1 hour ago, SusieAV8R said: Had lobster several times in Luminae and no way did it come with chips bits, cracker bits or anything else-bits. There are a thousand ways to prepare lobster. 3 Link to comment Share on other sites More sharing options...
Jeremiah1212 Posted March 6 #19 Share Posted March 6 1 hour ago, SusieAV8R said: DH and I ate in Le Petit Chef pre-covid and said once was enough. Recently spent 21 days on the Constellation over Christmas & NYE. Had lobster several times in Luminae and no way did it come with chips bits, cracker bits or anything else-bits. If it had, I would have immediately sent it back to the kitchen. Same ship, different kitchens? It’s been served this way for years in Le Petit Chef. I don’t eat it but I’ve never been offended by the thought of it. I could have sworn they also use similar bits on one of the beef dishes in Luminae. The chili short rib maybe? I’m certain I had them a few weeks ago. 3 Link to comment Share on other sites More sharing options...
Rare markeb Posted March 6 #20 Share Posted March 6 50 minutes ago, Jeremiah1212 said: It’s been served this way for years in Le Petit Chef. I don’t eat it but I’ve never been offended by the thought of it. I could have sworn they also use similar bits on one of the beef dishes in Luminae. The chili short rib maybe? I’m certain I had them a few weeks ago. That actually looks a lot better than most of the lobster I see pictured here. I always find the "fine dining" thing humorous on a number of levels. For one thing, I'm not sure I'd classify anything on a cruise ship that I've been on as "fine dining". Maybe I just haven't cruised those lines. And secondly, so much of what is called fine dining out there is a modification of a (mostly) French technique to turn a near inedible source of protein into something you could digest. Bœuf bourguignon sounds really cool, but it's basically cooking the crap out of some form of tough beef in wine until you make if fall apart. Panko is just a fancy name for bread crumbs, although made from a different style of bread. Maybe they should just say lobster with chips de pommes de terre. Problem solved. If it tastes good, who really cares. 1 1 Link to comment Share on other sites More sharing options...
grandgeezer Posted March 6 #21 Share Posted March 6 2 hours ago, CHEZMARYLOU said: With the current price of potato chips, on the high side of $6 a bag here, it could now be classified as fine dining. Potato chips just went up to $2.99 recently, it had been $1.99 for years. The weight is down to 8.5 ounces. Still not fine dining in my book. This is in Phoenix. Link to comment Share on other sites More sharing options...
Rare cruisestitch Posted March 6 #22 Share Posted March 6 I don’t think I would consider Petite Chef “fine dining”. It’s quirky dining perhaps. A gimmick, perhaps. Trying to be “outside the box” but not elegant cuisine. 4 Link to comment Share on other sites More sharing options...
ChucktownSteve Posted March 6 #23 Share Posted March 6 (edited) 16 hours ago, Arizona Wildcat said: Have a couple 4 star restaurants nearby. Both using potato chips as a garnish on Mac and Lobster andcother dishes instead of panko or breadcrumbs. Guess it is the new gourmet. I agree a bit strange, but that is what it is. The "new normal" due to covid and the supply chain? 😆 Edited March 6 by ChucktownSteve Link to comment Share on other sites More sharing options...
Bo1953 Posted March 6 #24 Share Posted March 6 12 hours ago, keesar said: Next there will be a complaint about having bread crumbs on top of fish! And whipping cream on top of desserts! 🤣🤣🤣👍🏿👍🏿👍🏿 the OP never indicated if they were refunded or not, as well... LOL bon appetit Link to comment Share on other sites More sharing options...
Bo1953 Posted March 6 #25 Share Posted March 6 (edited) 12 hours ago, CruisingTheWaves said: To me using potato chips is just another way of adding crunch, similar to breadcrumbs. I know Capital Grille uses potato chips on their au gratin potato side dish and I’ve always enjoyed it 🤷🏼♀️ Methinks that there are some passengers whose closest brush with 'Fine Dining' is on a cruise ship. I Am sure there are more than a few who would never spend the money for a Capital Grille experience... LOL Yet, thank you for sharing the experience. Can you imagine the 🙄 I from Chef's when I arrive to the Fine Dining Steak House as a vegan??? LOL Now, that is worthy of a Fine Dining experience and cost... LOL But as long as my guests are enjoying their meals, that is what matters most to me. bon appetit and bon voyage Edited March 6 by Bo1953 Link to comment Share on other sites More sharing options...
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