Much of the world has been involved in stories of the Titanic this recently. The infamous “unsinkable” ship set sail 100 years ago this week. The historic ship never made it across the Atlantic to New York as it hit an iceberg in the early morning hours of April 15, 1912 and sank just a few hours later. The Titanic was known for its vast size and its elegance, and no other ship could compare. Among the Titanic’s incomparable traits were the decadent meals served to the passengers. Even the third class passengers were served up to four meals a day.
In honor of the 100th anniversary, a hotel in Hong Kong has decided to recreate the Titanic’s last meal. The Titanic served dinner for the final time on April 13, 1912. This Saturday, eight diners will pay $1,930 each to take part in a recreation of that 10-course meal.
The Hullett House hotel and executive chef Philippe Orrico have gone to great lengths to research and plan for this anniversary meal. For starters they had to first research what was served on April 13, 1912. A first class survivor of the wreck had saved one of the menus from that night’s meal, making it possible for all to know what was served.
The meal was served in 10 courses, so Orrico plans to do the same. The meal will begin with oysters in vodka sauce, followed by a consomme Olga made with scallops, then slow-cooked poached salmon, sauteed chicken and lamb with mint sauce, punch romaine, served as a palette cleanser, and finally finishing with a Waldorf pudding with ice cream.
The highlight of the dinner this year will be the bottle of Heidsieck & Co Monopole Gout Americain vintage 1907 champagne. This bottle was salvaged from the wreckage in 1998 and purchased by the hotel in 1998 for $11,000.
Chef Orrico pointed out some interesting changes in menus over the last 100 years.
“It was interesting to see that 100 years later, menus have more vegetables. Before it was more meat, more fish. But the structure of the menu and the structure of the recipes are the same.”
Orrico also noted that portion sizes were much larger 100 years ago. That was the only thing he changed about the original meal.
“The recipes are exactly the same, course by course, but with reduced portions. Before, the sizes were huge, and dinner was very long. I’m not sure people are prepared for that now.”
The diners on Saturday will be served by waiters dressed in Titanic uniforms and served off of bone china plates, like the ones used on the ship.