It promised to be the banquet to end them all, a legendary feast to celebrate of King Edward VII. Fourteen exquisite courses would be served to 250 of Europe's ruling elite. The menu, created by royal chef Monsieur Menager, had been approved by the King, one of history's great trenchermen.Two-and-half-thousand plump quails were ordered along with 300 legs of mutton, 80 chickens and great boxes filled with partridge, sturgeon, sole, foie gras, caviar and asparagus.There was consommé de faisan aux quenelles (pheasant consommé). And sole poached in chablis, garnished with oysters, prawns and mussels.
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