How cruise lines used to describe specialty restaurant pricing

[canderson]

1 hour ago, LXA350 said:

Daniel Bouloud is maybe a very good chef but one of the top Michelin chef's he is not.

I've always wondered whether his recipes just haven't been properly documented, or whether there's something about them that makes them particularly hard to execute on a large scale. 

 

That's definitely not the issue for one 'signature' item, though ...

 

In the beginning, the Moroccan Chicken Tagine on the Luminae menu seemed to be favored by quite a number of suite diners, even getting good reviews here on Cruise Critic.  In more recent years, I've seen it called dry, poorly flavored, etc.  Hard to do either of those to a pre-packaged sous vide prepared dish, but somehow the galley has managed to do so.  Or did the shoreside folks screw it up?