 New York Times (blog) |
Titanic's Last Supper Is Served Again, Warm
New York Times (blog) Wines began with Heidsieck Monopole Blue Top Champagne, which, it is believed, was served on the liner. Muscadet and Burgundy followed, with that old-world favorite, sherry, accompanying the foie gras and pudding. The whole feast cost $115, a bargain … |