The 20 first-class meals served on the Titanic’s final night

A clear soup served as an appetizer. Prepared from a rich veal broth simmered for hours, it was then clarified and poured into serving bowls. It was garnished with thin strips of raw celery and scallops.

A creamy soup made with pearl barley and chicken broth. After being strained several times, it had an extremely smooth texture that, it was said, melted in your mouth. It perfectly illustrated how the ship’s kitchen could transform humble grains into a dish fit for a millionaire.

This dish featured freshly caught salmon, poached to perfection and served with a mousseline sauce. This salmon mousseline—a classic hollandaise sauce mixed with whipped cream—was both light and indulgent. If you were looking for a lighter option that still offered an incredibly rich flavor, this dish was perfect for you.

This spectacular appetizer embodied the pinnacle of French haute cuisine, starting with a cut of top-quality beef, beautifully seared and perfectly tender. The chefs garnished the steak with thinly sliced artichoke hearts, generous slices of foie gras, and a generous sprinkling of grated black truffles, creating an intensely rich flavor. A smooth, glossy reduction made with cognac and Madeira wine brought all these refined ingredients together in perfect harmony.

Chicken à la Lyonnaise is a French dish in which chicken is simmered with caramelized onions, white wine, and vinegar. The result is a dish that is both sweet and savory, which was a huge hit with the guests. This demonstrated that even the simplest traditional recipes can reach new heights with the right technique.

Stuffed squash, cut into cylinders, served as a vessel for a mixture of seasoned rice, herbs, and mushrooms. Once baked in the oven, the squash flesh absorbed all the delicious juices from the rice mixture. This dish added a lovely splash of color to the table and highlighted the versatility of cooking with fresh ingredients.

Roast lamb served with a homemade mint sauce that was both sweet and tangy. We used spring lamb to ensure the meat was very tender. This beautifully prepared dish paid homage to traditional English cuisine and delighted the traditionalists on board.

Roasted duckling served with a sweet and slightly spiced apple compote. The meat was incredibly juicy, and the thin slices allowed everyone to serve themselves a perfect portion right from the roasting pan. This dish stood out as one of the most comforting and refined choices on this very varied menu.

Beef ribeye is a must-have at any Edwardian-style feast. This steak, cooked to perfection, was served with “Château” potatoes, hand-shaped into perfect ovals and sautéed in butter. It was a true example of classic elegance, worthy of a steakhouse.

Even the simplest dish served aboard the Titanic was prepared to perfection. The peas were sautéed in butter until they were glossy, then served hot to the passengers. The presentation was simple, but this flawless execution reminded passengers that every detail mattered in first class.

Tender carrots, simmered over low heat and sliced into perfectly round rounds. The natural sweetness of the carrots paired beautifully with their rich and flavorful cream sauce. It showed just how a generous amount of heavy cream could transform even the most humble ingredient into a true delicacy.

Although it may seem simple compared to the other dishes served, the rice was chosen for a very specific reason. It was steamed to perfection to offer guests a refreshing interlude between the meat courses. The inclusion of this simple starch allowed guests to personalize their dining experience.

Potatoes cut into perfect cubes and sautéed in butter until they’re crispy on the outside and tender on the inside. They’re also called “duchesse potatoes.” You could easily eat a dozen of them.

Right in the middle of this titanic culinary marathon, the waiters brought out a refreshing iced drink designed to revive everyone’s taste buds. This clever palate cleanser consisted of crushed ice, white rum, champagne, and a tangy splash of lemon juice. The whole thing was topped off with a spoonful of sweet meringue.

iced drink

A roasted squab, prepared to bring out all its natural flavor. Since squab meat is lean, the chefs had to be careful not to overcook it. This refined dish was a big hit with the true connoisseurs in the room.

Chilled asparagus tips served with a tangy mustard vinaigrette. This dish was served as a transition to dessert. It infused the dining room with a lovely springtime energy, making the entire experience wonderfully lively.

Creamy foie gras pâté served chilled. Foie gras pâté is best enjoyed on crackers or toast and pairs perfectly with a sweet dessert wine. It was the ultimate symbol of the prestige of Edwardian gastronomy, confirming that no expense had been spared for this trip.

A mixture of apples, walnuts, and raisins is folded into a rich, creamy batter, then baked until it has a soft, moist texture. This delicious dessert is inspired by New York’s famous Waldorf Hotel. If you were looking for a dessert that’s both fruity and deliciously creamy, this one was undoubtedly the highlight of your evening.

Poached peach halves served with a Chartreuse jelly. This magnificent dessert was a feast for the eyes, as the jelly had taken the shape of a green glass. It was a deliciously light option for anyone who simply couldn’t stomach another rich pastry.

Last but not least, the guests were served delicious chocolate éclairs filled with vanilla pastry cream. This dessert was served with vanilla ice cream. It provided a wonderfully sweet and comforting finishing touch to a meal that will undoubtedly be remembered for generations to come.