Rare HBCcruiser Posted August 13, 2017 #176 Share Posted August 13, 2017 This menu from a previous Tauck river cruise looks very different. Wonder what changed. Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
Off Shore Posted August 13, 2017 #177 Share Posted August 13, 2017 My friends just returned from a Tauck river cruise and thought the food was wonderful. One of them worked for over 30 years with a well-regarded international catering firm, and is very critical of poor quality. We will be sailing on Tauck on the September 7th (Rhone River Cruise (Paris to Monaco tour). I am very critical of food, as you may see if you look up my most recent review of a Viking Sky cruise. I look forward to reviewing the food and trip. Danny Weitz Nipomo Califonia Link to comment Share on other sites More sharing options...
zitsky Posted August 13, 2017 #178 Share Posted August 13, 2017 There is nothing on the menu that sounds good. :( Well maybe the desserts. No not even the desserts. Viking was much better, even though some people on here complain about it. Link to comment Share on other sites More sharing options...
Gourmet Gal Posted August 13, 2017 #179 Share Posted August 13, 2017 This menu from a previous Tauck river cruise looks very different. Wonder what changed. Sent from my iPad using Forums Gee, how long ago was that cruise? You're right, the menus look completely different! Link to comment Share on other sites More sharing options...
Rare HBCcruiser Posted August 14, 2017 #180 Share Posted August 14, 2017 Gee, how long ago was that cruise? You're right, the menus look completely different! 2014. I'm checking with a friend who just got back from Tauck Danube cruise. Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
bitob Posted August 14, 2017 Author #181 Share Posted August 14, 2017 The food on my July cruise on same ship with different chef was excellent. Nothing like what is now being described Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
scluvsrain Posted August 14, 2017 #182 Share Posted August 14, 2017 First off I asked if it was parrot fish and the server said no. She said it was parrot as in the bird. Second, I am not trying to sabotage anyone or anything. I've just posted my surprise and continuing opinions of how I'm experiencing the food on the trip. I've done so because others have made such glowing comments about Tauck. I was excited to come on my first river trip with Tauck. I feel like I've been very honest. I have said that some things are very good while others have been not good. Inconsistent is the overall impression so far. As for the rest of the cruise - the 3 Tauck directors are wonderful, most especially Iris. They are very knowledgeable, friendly and helpful. They knew our names almost right out of the gate. The hotel staff is very good. My cabin is small but well appointed and comfortable. The itinerary is full. In the smaller towns we visit it is usually for just a few hours and then we're back on the boat and going again. The weather has been a mix of really hot and quite chilly days. I've never been to Austria or Germany before so this area is new to me. I'm traveling alone but have made several new friends as I always do when I cruise. It's younger crowd than what I usually find on my ocean cruises but I did eat dinner with two couples last night - they were all 88, 89, and 90 years old. They were delightful to be with. Intelligent and funny. This itinerary we are going through over 60 locks. A lot at night but still a good number during the day. I had no idea. Some of the ones at night are loud and have woken me up. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
scluvsrain Posted August 14, 2017 #183 Share Posted August 14, 2017 I really am on a Tauck cruise. Here's the best I can do to prove it. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
TrulyBlonde Posted August 14, 2017 #184 Share Posted August 14, 2017 I have never sailed on a Tauck ship, so I can't place the photos or menus by memory. Do they look authentic to you? If so, can't scluvsrain have different taste in food than yours? I was just on the Danube in April/May and most of the food offerings were very regional as well as the wines. I prefer eating the regional offerings and almost never go with the standard American fare that is offered for those that prefer not to experiment. The presentation did not look like the photos of the buffets I am seeing. There was food on both sides along with another buffet area for the hot cooked items. The whole presentation was very nice. We were given a large round booth every evening for just the two of us. It was set very elegantly and the food presentation was also done well. I really hope she has discussed the areas of disappointment with the management on this cruise. They really try to please and hope this is just the chef or a difference of tastes. I do not think many onboard would want to eat Parrot ;-) Link to comment Share on other sites More sharing options...
Rare Roz Posted August 14, 2017 #185 Share Posted August 14, 2017 I'm still aghast at the parrot fillet. Roz Sent from my SM-S820L using Forums mobile app Link to comment Share on other sites More sharing options...
scluvsrain Posted August 14, 2017 #186 Share Posted August 14, 2017 Okay, so I have a correction. Even though I asked my server last night about the parrot and she told me it was NOT fish, she was incorrect. Someone I had lunch with today had it last night and he said it was fish. So. I feel better about that, actually. But here we go again with consistency. I was very clear when I asked her. As a person taking my order she should absolutely have known it was fish. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Rare jpalbny Posted August 14, 2017 #187 Share Posted August 14, 2017 I cannot imagine that "parrot" is anything other than a translation error. There is no way I'd believe that a mainstream cruise line would serve exotic birds for dinner, especially when many parrot species are threatened and declining. That makes absolutely no sense. It's probably someone's attempt to translate "pigeon," which is a bird that is eaten in Europe (especially France). It is raised domestically and also known as squab. If you can get over the image of the pesky filthy pigeons that you see in cities (these aren't the ones you're eating), squab is actually pretty tasty. I had it some years back in Le Champagne on Silversea. It's readily seen on menus in Paris. scluvsrain, if you're not sick of discussing this topic already, ask the waitstaff or cook what word they'd use for the "parrot" dish in German or French, and let us know. Edited to add: just saw above post which crossed with mine. Parrotfish makes sense too. Not a typical German/Austrian dish, but sounds tasty. Link to comment Share on other sites More sharing options...
Rare notamermaid Posted August 14, 2017 #188 Share Posted August 14, 2017 Oh dear, a translation hiccup. Parrot is not eaten in Germany and I doubt it would be allowed (food safety regulations). Glad to hear it was fish instead! But this is not the sort of mistake you want to be involved in when ordering food. I think it bit of help from someone who knows their way around cuisine specific words in both languages should help out. Something I would mention to Tauck at the end of the cruise. Parrotfish is Papageienfisch, but I am not familiar with exotic fish and had no idea that you could eat them. Certainly an unsual item on the menu. Glad to hear you are enjoying the company of your fellow guests and the ports. notamermaid Link to comment Share on other sites More sharing options...
Mark_T Posted August 14, 2017 #189 Share Posted August 14, 2017 Parrotfish is Papageienfisch, but I am not familiar with exotic fish and had no idea that you could eat them. Certainly an unsual item on the menu. It is a very odd choice though as it would most certainly have had to have been frozen and transported a long way, when there are plenty of more readily available options... In the Caribbean or Australia, perhaps, but not in Europe... Link to comment Share on other sites More sharing options...
capriccio Posted August 14, 2017 #190 Share Posted August 14, 2017 It's probably someone's attempt to translate "pigeon," which is a bird that is eaten in Europe (especially France). It is raised domestically and also known as squab. If you can get over the image of the pesky filthy pigeons that you see in cities (these aren't the ones you're eating), squab is actually pretty tasty. It is served in Italy too (http://www.greatitalianchefs.com/collections/pigeon-recipes) and the birds are, as you note, farm raised. In fact it is illegal to kill a wild pigeon in the EU according to an interesting story of an Italian chef being charged (incorrectly) of cooking a wild pigeon https://munchies.vice.com/en_us/article/aeaqa4/an-italian-chef-is-in-legal-trouble-for-cooking-a-pigeon-on-tv. Link to comment Share on other sites More sharing options...
Rare notamermaid Posted August 14, 2017 #191 Share Posted August 14, 2017 It is a very odd choice though as it would most certainly have had to have been frozen and transported a long way, when there are plenty of more readily available options... In the Caribbean or Australia, perhaps, but not in Europe... Agreed, I would also prefer to see trout (standard fare), wild Scottish salmon (exclusive enough for a river cruise); alternatively eel, perch or pike (all native to the Rhine) or some lesser known fresh water fish. notamermaid Link to comment Share on other sites More sharing options...
Rare Roz Posted August 14, 2017 #192 Share Posted August 14, 2017 To the OP, I'm sorry others are suggesting you're not actually on this cruise just because they've had a different experience or the look and format of the menus isn't the same as on their Tauck cruise. What would be the motivation for someone making this stuff up and then going to the trouble of concocting bogus menus? Anyway, I'm glad we got the parrot issue cleared up. :p That was a bit disconcerting. Jpalbny, I've eaten squab, and I agree it's tasty. The squab I had was stuffed, similar to a Cornish hen. Roz Link to comment Share on other sites More sharing options...
scluvsrain Posted August 14, 2017 #193 Share Posted August 14, 2017 I'm going to attempt to talk to the manager responsible for the food when I get back to the ship. Another thing that struck me a bit odd is that we had Spanish and South African wines in Austria one night and last night after being in Germany for a day we had French wines featured. Not that they are bad wines but it doesn't seem to fit with trying to match up food and drink with the regions we are in. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
TrulyBlonde Posted August 14, 2017 #194 Share Posted August 14, 2017 I'm going to attempt to talk to the manager responsible for the food when I get back to the ship. Another thing that struck me a bit odd is that we had Spanish and South African wines in Austria one night and last night after being in Germany for a day we had French wines featured. Not that they are bad wines but it doesn't seem to fit with trying to match up food and drink with the regions we are in. Sent from my iPhone using Tapatalk Ask them for the Gruner Veltliner wine. It is a lovely white. If that is not on board, then something is truly amiss. 1 Link to comment Share on other sites More sharing options...
scluvsrain Posted August 14, 2017 #195 Share Posted August 14, 2017 I talked to the cruise director about the food issues. He said he would be the one to talk to so I did. He took notes and said he would address them with the chef etc. If any of you read my travel blog you'd know that my buddy Snort travels with me a lot. Here's some more proof that I'm really on a Tauck cruise. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Rare notamermaid Posted August 14, 2017 #196 Share Posted August 14, 2017 Ohhh, how cute!!! As if your little buddy belonged on that shoulder. Make sure get him back. Grin... notamermaid Link to comment Share on other sites More sharing options...
Rare Host Jazzbeau Posted August 14, 2017 #197 Share Posted August 14, 2017 Cruise Critic just posted a new article reviewing one of the editor's experience on Tauck: Just Back From Tauck: Taking a Tauck Bridges Family Cruise https://www.cruisecritic.com/news/news.cfm?ID=7998 He calls the food and wine "great" but gives no details. Link to comment Share on other sites More sharing options...
caviargal Posted August 14, 2017 #198 Share Posted August 14, 2017 It is served in Italy too (http://www.greatitalianchefs.com/collections/pigeon-recipes) and the birds are, as you note, farm raised. I ordered this in Umbria and quite liked it. It was made with olives and raisins into a sausage. Link to comment Share on other sites More sharing options...
caviargal Posted August 14, 2017 #199 Share Posted August 14, 2017 I'm going to attempt to talk to the manager responsible for the food when I get back to the ship. Another thing that struck me a bit odd is that we had Spanish and South African wines in Austria one night and last night after being in Germany for a day we had French wines featured. Not that they are bad wines but it doesn't seem to fit with trying to match up food and drink with the regions we are in. Sent from my iPhone using Tapatalk Please keep us appraised of how things go. Thanks for the detailed posts and I have been following with interest. I much prefer French wines in general to those produced in Germany. We have a few reds over the years from Germany that are good, but overall would always prefer a French red. Sounds like the food quality is by far the bigger disappointment. Link to comment Share on other sites More sharing options...
Gourmet Gal Posted August 14, 2017 #200 Share Posted August 14, 2017 To the OP, I'm sorry others are suggesting you're not actually on this cruise just because they've had a different experience or the look and format of the menus isn't the same as on their Tauck cruise. What would be the motivation for someone making this stuff up and then going to the trouble of concocting bogus menus? Anyway, I'm glad we got the parrot issue cleared up. :p That was a bit disconcerting. Jpalbny, I've eaten squab, and I agree it's tasty. The squab I had was stuffed, similar to a Cornish hen. Roz The OP of this thread is not the person currently reporting on the food n board. Agree squab is excellent. The best I ever had was at Guy Savoy in Paris. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now