For those Lapointe regulars or those who just want to grab a fish and chip no need to worry, the regular menu will be available. This will also be a great chance to check out LapointeвЂ™s new wine list. The cost to make your taste buds travel back in time will be $42. Chartreuse is also an example of something that is no longer popular, but was a big hit in the 20вЂ™s and earlier, вЂњitвЂ™s popularity grew in large part because Absinthe (an alternative to Chartreuse liquor) was hard to come by after being banned in many countries,вЂќ said BriГЁre-Audet. Instead of proposing a grim pineapple upside-down cake, the Chefs suggest peaches in Chartreuse jelly, French vanilla Г©clair and Waldorf pudding. вЂњAll these old-school items were then incorporated into a more modern menu, one which was more appropriate to LapointeвЂ™s,вЂќ explains BriГЁre-Audet.ДЄs you sink in, enjoying your meal, make sure to keep room for the final course. For a little more than a cup of Mousseline sauce you need four egg yolks, 250 g of butter and 100 g of liquid cream, among other less fattening ingredients. The Mousseline sauce, a derivative of the Hollandaise sauce, represents early 20th century high-society cuisine which was rich and unctuous. The restaurant was open from 6:00 am to 10:00 pm and was open only to First Class passengers. Luigi Gatti, an Italian businessman who owned two other restaurants in London, as well as the Г la Carte Restaurant on the Olympic. It was a private concession managed by A.P. For example, to accompany a two-piece rack of lamb they decided to use small green pea timbales, вЂњwhich is a purГ©e of peas in ramekins with fresh mint,вЂќ said LapointeвЂ™s Head Chef and this is just the tip of the iceberg! Another throw back is the Mousseline sauce which will glaze the poached salmon and asparagus. The Г la Carte Restaurant was located on B Deck just below the fourth funnel. вЂњWe modernized certain dishes, while other courses represent popular plates of the time in restaurants and on cruise liners,вЂќ said BriГЁre-Audet.

They also looked over other White Star Line menus which operated the RMS Titanic and other menus fashioned on old passenger liners.Д«riГЁre-Audet and Cuerrier also tried to fusion past and present cuisine. The LapointeвЂ™s Chefs focused on reviving five-courses from the twelve-course menu proposed in the book. Their creations wonвЂ™t accurately reflect the exact menu because, as BriГЁre-Audet explains, вЂњnobody knows how the dishes were prepared in precise detail.вЂќ However, Rick Archbold and Dana McCauley tried to recreate the historic menu in their book The Last Dinner on the Titanic. For the Chefs this wasnвЂ™t a sink or swim scenario, but rather вЂњa good opportunity to have a little fun with the dishes.вЂќ вЂњSomeone mentioned I should do something special and I thought it was an interesting idea,вЂќ said BriГЁre-Audet. Inspired by the menu available on the night of Apin the TitanicвЂ™s first-class Г la carte restaurant, BriГЁre-Audet and Sous Chef and Culinary Adviser, Etienne Cuerrier, concocted a special Titanic menu. вЂњUsually we have one special for the evening, but for this time we will have four,вЂќ said BriГЁre-Audet.

вЂњIt will be business as usual, but with a twist,вЂќ said Head Chef Simon BriГЁre-Audet. While much of the Titanic craze in Canada focuses on Halifax, LapointeвЂ™s Seafood Grill on York Street decided to do something different to commemorate the Titanic centenary. By Laurent Robillard-Cardinal on April 13, 2012

Titanic a la carte restaurant