The day's dining usually began at 8am with a breakfast of eggs, Frankfurter sausages, ham, salami, cheese and bread rolls, as well as fruit, honey, butter, preserves and tea or coffee. Later meals often included luxury ingredients such as caviar and featured many classic French haute cuisine dishes, like clam soup, beef in Madeira sauce and ice cream bombe.
Here's what the world's biggest airports used to look like in their early days