I was on the Brilliance in May and report that the food was good, but lacked the POW! factor. It's as if it was dumbed down so as not to offend anyone who enjoys heartier flavours. For example, the Caesar salad was lacking the punch from anchovies, garlic and lemon. But, all credit to the great dining staff, these were given to us happily when asked for. As well, some of the roasts (lamb and beef) were toughish and lacked seasoning. Again, the super staff quickly and cheerfully brought replacements. If you do a little looking, you will discover some well above average food on board. For example, the Cuban and Reuban sandwiches were really well done. And the proscuitto and soft cheeses at the afternoon wine bar were superb. Many of the curries at the buffet were great. Now, here is the "dirty little secret". None of the food on shore at the various ports was close to the standard on board the Brilliance. It seems as if we in North America now have more mature tastes and can cook better than Europeans, who it seems are racing at a million miles per hour towards the fast food crapola which we are in the process of rejecting.
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