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In the culinary world, recipes often tell stories of tradition and flair, and the Titanic was known for its lavish menus inspired by renowned chefs like Auguste Escoffier. Although chicken Lyonnaise was featured in the first-class dining experience as part of the fourth course on the night of the disaster, it may have very well graced a second-class table at another time during the voyage. This connection gives a unique flavor to our exploration of second-class culture while indulging in an exquisite dish.