Three emperor dinners

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The Drei-Kaiser-Dîner ( French Dîner des trois empereurs ) was a banquet that took place on June 7, 1867 in the Café Anglais in Paris . It consisted of 16 courses with 8 wines and lasted over 8 hours.

overview

The Drei-Kaiser-Dîner was prepared by head chef Adolphe Dugléré on the order of King Wilhelm I of Prussia , who frequented the Café Anglais during the 1867 World's Fair in Paris. He asked for a meal for himself and his guests, Tsar Alexander II of Russia, his son, the Tsarevich (and later Tsar Alexander III ), as well as Otto von Bismarck (the then Count and Prussian Prime Minister) , which should be memorable and for that no expense should be spared. The cellar master, Claudius Burdel, was instructed to accompany the dishes with the greatest wines in the world (a Madeira , a sherry , a Burgundy , four Bordeaux wines, and a single sparkling wine ), including a Roederer champagne in a leaded glass bottle the tsar could admire the vesicles and the golden color. The cost of the meal was 400 francs per person (according to today's value over approx. € 9,000), the high price of the wines corresponded to that of the food. It is reported that at one o'clock in the morning Tsar Alexander II regretted that foie gras was not served. Burdel explained that it is not common in French cuisine to eat foie gras in June. The Tsar was satisfied with this answer. A foie gras terrine was sent as a gift to each monarch the following October.

The table at which the banquet took place and a menu card are now on display in the La Tour d'Argent restaurant in Paris.

Sequence of dishes

MENU
Potages

Impératrice
Fontanges

Relevés

Soufflé à la pure
Filets de sole à la vénitienne
Escalope de turbot au gratin
Selle de mouton purée Bretonne

Entrées

Poulet à la portugaise
Pâté chaud de cailles
Homard à la parisienne

Digérer
Sorbets au

canennaise champagne Rôts

Canetons à la rouennaise
Ortés

Entremets

Aubergines à l'espagnole
Asperges en branches
Cassolette princesse

Dessert

Bombe glacée
Fruit

VINS

Madère retour de l'Inde 1810
Xérès 1821
Châteaux d'Yquem 1847
Chambertin 1846
Châteaux Margaux 1847
Château Latour 1847
Châteaux Lafite 1848
Champagne Roederer frappé

Potages (soups)

  • The Potage Impériatrice consists of tapioca thickened chicken broth with egg yolk and cream, in it a poached farce of chicken, rooster comb, chicken kidneys and green peas.
  • The Potage Fontanges is a puree made from fresh peas diluted with a consommé with the addition of a chiffonade of dock and chervil .

Relevés (main courses)

  • A souffé à la Reine is a chicken soufflé with truffles .
  • Filets de Sole à la Vénitienne are sole fillets, whereby a Venitienne sauce is a sauce made from white wine, tarragon vinegar, shallots and chervil, topped with butter and served with chopped chervil and tarragon.
  • Escalope de Turbot au Gratin is a gratinated cutlet of turbot .
  • Selle de Mouton purée Bretonne is saddle of lamb with a puree of broad beans , which is bound with a Breton sauce (a velouté with onions, leeks, sprouts, mushrooms, cream and butter).

Entrées (intermediate courses)

  • A chicken à la Portugaise is a whole chicken fried with an adobo marinade (consisting of tomato, red pepper, garlic, oregano, paprika powder, cayenne pepper, brown sugar, lime juice, white wine, chicken broth and olive oil) that has been stuffed with tomato rice .
  • A pâté chaud de cailles is a warm terrine made from quail .
  • The Homard à la Parisienne is a lobster cooked in a bouillon and served sliced ​​with aspic glaze, with a side dish of tomatoes, which are in turn filled with mixed vegetables (macédoine) , served with a mayonnaise-aspic mixture , decorated with truffle slicers.

"Recovery walk"

Fried

  • Canetons à la Rouennaise is Rouen-style duck , served with a rouennaise sauce made from the meat juice and blood of the duck.
  • Ortolans sur Canapés are fat pods on toasted white bread slices.

Vegetable dishes

  • Aubergines à l'Espagnole is a dish made from eggplant skins filled with chopped aubergine, tomatoes and ham and baked with Gruyère cheese .
  • Asperges en Branches is asparagus .
  • A Cassolette Princesse (also known as “Cassolette Argenteuil”) is a casserole with a rim made from duchess potatoes and a filling made from asparagus in a cream sauce.

Dessert / dessert

After-creation

Australian chef Shannon Bennett attempted to repeat the banquet in 2002. It took him six months to plan and had to make some changes as some ingredients and wines are no longer available. Even using the closest possible ingredients and wines, the cost of the meal was Australian $ 7,500 per person. The Australian Broadcasting Corporation (ABC) broadcast a documentary entitled Three Emperor Dinner in 2003 about the original banquet and modern post-cooking.

Individual evidence

  1. ↑ menus.free.fr
  2. ↑ abccommercial.com ( Memento of the original from June 15, 2018 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.abccommercial.com