15 Dishes That Defined High-Class Dining in the 1970s

A glass bowl filled with cocktail sauce is surrounded by shrimp and garnished with parsley. It is placed on a table with lemon slices nearby, set with a knife, napkin, and wine glass in the background.

The ’70s were a time of bold culinary experimentation, where dinner parties and special occasions often featured dishes rooted in sophistication and flair. From the iconic quiche Lorraine to opulent options like crêpes Suzette and crown roast of pork, this era embraced European-inspired cuisine, dramatic presentations, and a love for both rich flavors and showy spectacles.

Here are some of the 1970s “fancy” food dishes that defined the decade’s luxury dining scene.

1. Quiche Lorraine

A slice of savory quiche filled with cheese and ham, garnished with fresh herbs, is placed on a wooden board. The quiche has a golden, crispy crust, and the filling looks creamy and rich.
ALLEKO / istockphoto
ALLEKO / istockphoto

In the 1970s, quiche Lorraine became a symbol of sophisticated dining and a staple of the decade’s dinner parties, although these days it’s almost exclusively reserved for brunch.

2. Prawn Cocktail

Close-up of a shrimp cocktail served in a martini glass. The dish is garnished with leafy greens and lemon slices, with shrimp draped over the rim. The background is softly blurred, enhancing the focus on the appetizer.
Thai Liang Lim / istockphoto
Thai Liang Lim / istockphoto

A prawn cocktail was the epitome of 1970s elegance, mainly as a starter at dinner parties or in chic restaurants (and even expensive chain restaurants). Most often served in a stemmed glass with a tangy Marie Rose sauce and a bed of crisp lettuce, it was a retro classic bursting with ambiance.

3. Avocado Seafood

A dish featuring halved avocados filled with a creamy shrimp salad, garnished with parsley. Surrounded by slices of tomato, cucumber, red onion, and a bed of lettuce. Served on a white plate.
MiguelMalo / istockphoto
MiguelMalo / istockphoto

Avocados weren’t as commonplace in the 1970s as they are nowadays, and back then they were frequently served alongside or stuffed with different types of seafood. Of course, as with many dishes of the decade, this was often served atop a bed of iceberg lettuce.

4. Deep Fried Camembert

A round breaded cheese served on a white plate with a dollop of fruit compote on top. Fresh green salad leaves surround the cheese, and a fork is placed beside it. The background is softly blurred.
Sarsmis / istockphoto
Sarsmis / istockphoto

Deep-fried Camembert was a 1970s favorite, blending indulgence and simplicity in one gooey bite. Typically paired with a tart cranberry sauce, this golden, crispy starter was a decadent crowd-pleaser at dinner parties and restaurant menus alike.

5. Vol-au-vents

Two puff pastry shells filled with creamy chicken and topped with parsley sit on a white plate with lettuce. Sliced mushrooms garnish the side. There's a fork and knife in the background on a wooden table.
margouillatphotos / istockphoto
margouillatphotos / istockphoto

Vol-au-vents were a quintessential 1970s party food, celebrated for their versatility and elegance. These puff pastry cases, often filled with creamy chicken, mushrooms, chopped vegetables, or seafood, were a must-have on buffet tables and hors d’oeuvre platters.

6. Chicken Cacciatore

A ceramic bowl filled with cooked chicken drumsticks in a tomato-based sauce, garnished with herbs. The dish is placed on a wooden mat, with part of a green salad visible in the background.
LauriPatterson / istockphoto
LauriPatterson / istockphoto

As a hearty, rustic dish that brought Italian comfort food to family tables, chicken cacciatore became popular during the 1970s. Simmered with tomatoes, bell peppers, onions, and herbs, this “hunter’s style” chicken dish was a favorite for its rich flavors and easy adaptability to the era’s growing interest in international cuisine.

7. Apricot Chicken

A plate with a cooked chicken dish garnished with sliced apricots and green onions. Whole apricots and peppercorns are scattered on the gray textured surface. A knife with a wooden handle is placed to the side.
Nikolay_Donetsk / istockphoto
Nikolay_Donetsk / istockphoto

Embodying the era’s fascination with sweet-and-savory flavors, apricot chicken was a quintessential ’70s dish. Made with chicken pieces baked in a sauce of apricot jam, onion soup mix, and French dressing, it became a go-to for effortless yet flavorful dinners that could pass as fancy with the best of ’em.

8. Filet Mignon

A grilled steak sits on a white plate, accompanied by roasted potatoes and asparagus, drizzled with a dark sauce. The plate is set on a white tablecloth.
fdastudillo / istockphoto
fdastudillo / istockphoto

Filet mignon was the height of culinary luxury in the 1970s, often served at upscale restaurants or for special occasions at home. Typically paired with rich sauces like Béarnaise, this steak is still considered fancy.

9. Chicken Cordon Bleu

A plate featuring two pieces of golden-brown breaded chicken roll-ups, with visible layers of ham and cheese inside. Served alongside mashed potatoes sprinkled with herbs, and steamed broccoli in the background.
bhofack2 / istockphoto
bhofack2 / istockphoto

Fancy in the ’70s basically meant embracing an assortment of European-inspired dishes. Case in point: Chicken Cordon Bleu, a dinner party classic that was stuffed with ham and Swiss cheese, then breaded and fried to golden perfection.

10. Greek Chicken Kebobs

Grilled chicken skewers on a wooden board with herbs, sliced red onions, and a bowl of creamy sauce. A small wooden bowl with fresh green herbs and a glass jar with a yellow liquid are nearby on a textured gray surface.
:VeselovaElena / istockphoto
:VeselovaElena / istockphoto

Fresh, new, and exciting for the 1970s, kebabs brought a touch of international flair to backyard barbecues and dinner parties. Whether skewered with marinated meats, colorful vegetables, or a mix of both, they were a fun, customizable dish that exemplified the decade’s casual entertaining style.

11. Crêpes Suzette

Plate of folded crepes with a golden-brown surface, garnished with grated cheese. A fork and knife rest on the plate, placed on a wooden board. A light cloth and orange slices are in the background.
SMarina / istockphoto
SMarina / istockphoto

Crêpes Suzette was the ultimate example of the fascination with flamboyance during 1970s dining. Thin, delicate crêpes were doused in a buttery orange sauce and flambéed tableside with Grand Marnier or brandy — dessert and open flames!

12. Crown Roast of Pork

A festive rack of lamb with a stuffing topping and garnished with cranberries is served on a platter. Fresh parsley surrounds the dish. Holiday decorations and a wrapped gift are blurred in the background.
sbossert / istockphoto
sbossert / istockphoto

The crown roast of pork (or lamb!) was a centerpiece of extravagant 1970s feasts, often reserved for special occasions like holidays or dinner parties. With its dramatic presentation of bone-in ribs arranged in a circular “crown” and filled with stuffing, it was quite the elaborate entree.

13. Steak Au Poivre

A juicy steak on a white plate, covered in a creamy peppercorn sauce with red and black peppercorns scattered across the top. The sauce is rich and glossy, drizzling down the sides of the steak.
AlexPro9500 / istockphoto
AlexPro9500 / istockphoto

Coated in cracked black peppercorns and seared to perfection, steak au poivre was often finished with a rich brandy-based sauce — a nod to the French fascination during the ’70s.

14. Pasta Primavera

A bowl of pasta topped with fresh vegetables, including broccoli, red bell peppers, and zucchini slices, garnished with grated cheese and black pepper. The dish is served in a dark bowl, highlighting the vibrant colors of the veggies.
LeeAnnWhite / istockphoto
LeeAnnWhite / istockphoto

Pasta primavera became a 1970s favorite, reflecting the decade’s shift toward lighter, vegetable-focused dishes. This pasta was typically made with fresh, sautéed vegetables like bell peppers, zucchini, and tomatoes tossed with a light garlic-infused olive oil.

15. Black Forest Cake

A Black Forest cake on a white plate against a dark background. The chocolate cake layers are filled with cherries and topped with whipped cream, chocolate shavings, and cherries. A slice is cut out to show the inside.
LauriPatterson / istockphoto
LauriPatterson / istockphoto

Black forest cake was a beloved dessert in the 1970s, known for its indulgent layers of rich chocolate cake, whipped cream, and tart cherries. It was decadent and had an elegant appearance that made it the perfect dessert for special occasions or fancy dinner parties.

Author
Rachel Schneider

Rachel is a Michigan-based writer with a bachelor’s degree in Professional Writing and English. Throughout her career, she has dabbled in a variety of subject matter from finance and higher education to lifestyle pieces and food writing. She also enjoys writing stories based on social media trends. Find her on Instagram @rachel.schneider922