An Intimate Look at Anthony Bourdain's Ocean Liner Dinner

Though ticket holders did not dine on a boat, the setting certainly suggested otherwise. Christofle, a French company specializing in silver and home accessories, styled the museum to look like a passenger ship.

Anthony Bourdain envisioned the dinner as "served in the Russian tableside manner on period tableware."

It doesn't get more intimate than this view of Anthony Bourdain's place at the table. Notice the intricate silver, the calligraphy on the place cards, and that gold, round pat of French butter.

Martha Stewart dined at the SS Wolfsonian and ventured to the kitchen to visit chefs Daniel Boulud and Eric Ripert.

What wouldn't you give to be a fly on the wall to hear Anthony Bourdain's dramatized tales of an era lost?

Chef Andrew Carmellini, inspired by the SS Normandie, prepared a mushroom truffle macaron hors d’oeuvre.

So much care and attention went into every menu item — including the salad. The paper-thin radish and fennel were almost transparent.

Oeuf en gelée, meaning egg in aspic, is a traditional French dish consisting of a soft-poached egg, encased in a chicken consommé jelly. It's typically served as a first course.

In traditional French manner, chef Daniel Boulud presented his whole halibut to Anthony Bourdain before breaking it down to plate for each guest.

An SS Argentina menu gave Daniel Boulud the idea for the halibut. With the course, guests enjoyed Cloudy Bay Te Koko 2010, a Sauvignon Blanc from New Zealand.

The SS Normandie came into play for Andrew Carmellini's pithivier of pheasant, a puff pastry filled with breast meat. Meanwhile, guests sipped on Cheval des Andes 2009, a Bordeaux red blend from Argentina.

Every course had a carefully considered wine pairing.

Francois Payard developed the dessert from an SS Liberté menu.

Once dinner service ended, the chefs kicked back and sipped on Perrier.