Part 3/11:
The meal menu reflected the culinary practices of famed chef Auguste Escoffier, and following his recipe provided a framework for recreating this historical dish. The creation of sirloin with château potatoes is a detailed process demanding not just raw components but two sauces: the meat glaze and béarnaise. The meat glaze relies on a reduced brown stock, which, although time-consuming, can be managed simultaneously with the preparation of the main course—a strong testament to both the skill and coordination of the ship’s culinary staff.