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Blumenthal's Iceberg Dessert and Other Chefs' Titanic-Inspired Dishes

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Blumenthal's Iceberg Dessert and Other Chefs' Titanic-Inspired Dishes

On the 100th anniversary of the Titanic’s sinking, many chefs will pay hommage to the cruise. Like Heston Blumenthal, who ranks 5th in World's 50 Best Restaurants List. He made a one-of-a-kind dessert inspired by the iceberg the Titanic struck during its voyage across the Atlantic Ocean.

An American chef will serve a replica of the feast enjoyed by first-class passengers hours before being shipwrecked.

The Titanic-inspired dinner will be prepared by chef Peter Gilmore from Gilmore’s restaurant in West Chester, Pennsylvania. Chef Peter is known for his American spin on French Cuisine and churning out unconventional uses of foie gras. His signature dish is foie gras pizza - a puff pastry creation with asisago cheese, caramalized onions and a drizzle of reduced balsamic vinegar. 

Gilmore aims to recreate the French dishes served at the Ritz restaurant on the Titanic, which sank in the first hours of 15th April, 1912. Without knowing it would be their last meal, first-class passengers enjoyed a 10-course French extravaganza with different wines for each course. Delicacies included hors d’oeuvres, oysters, foie gras pate, roasted lamb and filet mignon. Chef Peter will serve a trimmed down version of the French feast on 14th April.

The six-course will be as follows

Oeufs de caille en aspic et caviar (Quail Eggs in Aspic with Caviar)
Potage Saint-Germain (Spring Pea Soup)
Homard Thermidor (Lobster Thermidor with Duchess Potatoes)
Tournedo aux morilles (Tournedo with Morels on a Bed of Braised Cabbage)


Punch Rosé (Rose Water and Mint Sorbet)
Cailles aux cerises Asperges printanières, sauce hollandaise  (Quail with Cherries, Spring Asparagus, Hollandaise)
Isle Floatant et Macédoine des Fruits (Floating Island with Fresh Fruit)
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