14 Dishes From the 1960s That Defined Sophistication
The 1960s were a golden age for glamorous dining. Folks took their dinner parties very seriously, and swanky dishes were rooted in delicious flavors and showy spectacles (similar to fancy food in the ’70s). Whether it was the interactive charm of fondue, the fiery drama of flambéed desserts, or the rich indulgence of French-inspired classics, the decade was defined by its flair for the extravagant.
Here are some of the most iconic 1960s “fancy” dishes.
1. Fondue
Fondue didn’t debut in the 1960s, but it certainly exploded in popularity during the decade. Lavish parties were almost always marked with a pot of cheese and chocolate somewhere among a spread of dippable goodies, perfect for sustenance and socializing.
2. Baked Alaska
Theatrics were the beating heart of swanky ’60s dishes, and Baked Alaska was the star of the dessert realm with its layers of sponge cake and ice cream encased in toasted meringue. It became a favorite at dinner parties and upscale restaurants, especially when it was torched tableside.
3. Steak Diane
Steak Diane was a quintessential 1960s dish, embodying the era’s flair for tableside drama and indulgence. This tender steak, pan-seared and flambéed with brandy, was served in a rich sauce of butter, Worcestershire, and shallots, making it a favorite in fine dining and an impressive choice for entertaining at home.
4. Lobster Thermidor
This rich, indulgent dish featured lobster meat baked in a creamy mixture of egg yolks, mustard, and brandy, then topped with cheese for a golden finish. It was all things fancy and classy during the 1960s.
5. French Onion Soup
These days, this soup is a staple at restaurants like Applebees, but there was a time — during the 1960s, of course — when it was reserved for fancier spreads.
6. Spinach Dip in a Bread Bowl
Spinach dip in a bread bowl might look simple to your 21st-century eyeballs, but during the 1960s, this was the appetizer if you wanted to impress your friends.
7. Devils on Horseback
We just love how wrapped appetizers always come with cute names (pigs in a blanket, anyone?). Devils on horseback were not actually little red guys with horns riding around on a stallion. Instead, they were sweet dates and savory melted cheese wrapped in crispy bacon, all held together with the Sultan of Swank: the toothpick.
8. Chicken Kiev
Crispy, breaded chicken stuffed with herb-infused melted butter? Oh, baby. Aside from the obvious draw of deliciousness for this dish, this chicken recipe was popular in the 1960s because of the oozing spectacle that happened when you sliced into the chicken.
9. Chocolate Mousse
Whether it was served in its natural form, with whipped cream, or with fresh berries, chocolate mousse was a staple fancy dessert during the 1960s.
10. Duck à l’Orange
Duck à l’Orange was the epitome of refined French cuisine in the 1960s, which Americans had a fascination with during the decade. This classic dish paired crispy roasted duck with a tangy orange sauce. Duck à l’Orange perfectly balanced rich and zesty flavors, making it a favorite for impressing guests at elegant gatherings.
11. German Chocolate Cake
The European influence in American cuisine during the 1960s was strong. But despite its name, this iconic treat traces its origins to America, and is named after Samuel German, the creator of the baking chocolate used in the recipe.
12. Beef Wellington
Beef Wellington was a hallmark of sophisticated dining in the 1960s, often reserved for holidays or dinner parties. This lavish dish featured tender beef tenderloin coated with pâté and duxelles, wrapped in a flaky puff pastry, and baked to perfection, embodying the decade’s love for elegant and elaborate culinary creations.
13. Flambé Dishes
Folks loved setting food on fire during the 1960s. Flambé dishes were the ultimate showstoppers of the decade, bringing dramatic flair to dinner tables and restaurants alike. Whether it was Crêpes Suzette or Cherries Jubilee, setting food ablaze with brandy or liqueur was a fine dining hallmark.
14. Beef Bourguignon
Beef Bourguignon was a beloved dish in the 1960s, thanks in part to Julia Child’s popularization of French cuisine in American kitchens. This rich, slow-cooked stew, made with tender beef, red wine, mushrooms, and pearl onions, is now more of a common comfort meal than a lavish dish.