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 dishes from the 1970s that defined the decade’s dinner party scene.
1. Quiche Lorraine
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. Vol-au-vents
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.
3. Prawn Cocktail
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.
4. Deep Fried Camembert
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. Chicken Cacciatore
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.
6. Cornish Game Hens
Known for their individual portions and upscale presentation, Cornish game hens reached peak popularity in the ’70s. They were easy to cook and occasionally elevated with a decadent stuffing. If you grew up with Cornish game hens and miss seeing them on menus, there’s good news: The hens are making a comeback.
7. Crêpes Suzette
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!
8. Apricot Chicken
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.
9. Black Forest Cake
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.
10. Filet Mignon
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.
11. Avocado Seafood
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.
12. Chicken Cordon Bleu
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.
13. Greek Chicken Kebobs
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.
14. Crown Roast of Pork
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.
15. Steak Au Poivre
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.
16. Pasta Primavera
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.
Curious about other dishes that used to be popular?
For tales of dinner parties stocked with fondue and baked Alaska, check out 14 Must-Try Dishes From the 1960s and 12 Dishes That Ruled the 1980s Dinner Party. And since every fancy dish needs an equally upscale drink, don’t miss 12 Famous 1970s Cocktails.
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