AS EVERY cruise passenger knows, mealtimes are one of the main highlights of a day at sea.
And on board a ship as illustrious as Titanic – the grandest of its time to be built – passengers were never going to be disappointed.
While the standard of cuisine differed depending on what class of traveller you were, everyone on board was very well catered for.
For the wealthiest – the most expensive first-class tickets cost £63,837 in today’s money – guests feasted on the finest of foods, prepared by an army of chefs and flawlessly served in the most
magnificent of restaurants.
One of the most popular places for high society diners on the ship was Café Parisien, the first class a la carte restaurant.
With large picture windows offering guests a view of the sea while they dined, it was the first time this had ever been possible on a British ship.
When guests sat down to dinner there on April 14, shortly before Titanic sank, the menu that night boasted oysters, salmon, roast duckling, sirloin of beef,
pate de foie gras, peaches in Chartreuse jelly and chocolate and vanilla éclairs.
Meanwhile the first class dining saloon could seat more than 500 people in Jacobeanstyle splendour.
Situated on D-deck between the second and third funnels, its location gave its VIP diners the smoothest ride available aboard Titanic.
Intricate tiles formed a beautiful Persian-style carpet, while the small tables ensured conversation could flow easily between those seated nearby.
While second-class diners were not afforded as much choice or as many courses as their first class counterparts, their meals were most definitely on a par with first class levels on other ships.
All 564 middle tier passengers could be accommodated in one sitting in the elegant second class dining room on D-deck, complete with mahogany furniture upholstered in crimson, that was bolted to
the floor in case of turbulent conditions.
On the night Titanic went down, diners here enjoyed three beautifully-served courses, with a consommé to start, then a choice of four main courses: baked haddock, chicken curry, spring lamb and
roast turkey, followed by dessert and coffee.
While in third class, passengers were offered food that was simple but plentiful, with freshly baked bread and fruit available at every meal.
They could choose between dining rooms on the middle or F-deck, both of which were decorated simply in white but brightened by sidelights.
Their last dinner consisted of rice soup, fresh bread, biscuits, roast beef with gravy, sweetcorn, and boiled potatoes, followed by plum pudding, sweet sauce and fruit.