The Dîner des trois empereurs or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867.It consisted of 16 courses with eight wines served over eight hours.
The Three Emperors Dinner was prepared by chef Adolphe Dugléré at the request of King William I of Prussia who frequented the cafe during the Exposition Universelle. He requested a meal to be remembered and at which no expense was to be spared for himself and his guests, Tsar Alexander II of Russia, plus his son the tsarevitch (who later became Tsar Alexander III), and Prince Otto von Bismarck. The cellar master, Claudius Burdel, was instructed to accompany the dishes with the greatest wines in the world, including a Roederer champagne in a special lead glass bottle, so Tsar Alexander could admire the bubbles and golden colour.
The banquet consisted of 16 courses with eight wines served over eight hours. The cost of the meal was 400 francs per person 2020 prices). The high price of the wines served contributed to the high price of the meal.(over €9,000 in
At 1 o'clock in the morning, Tsar Alexander is reported to have complained that the meal had not contained foie gras. Burdel explained that it was not the custom in French cuisine to eat foie gras in June. The tsar was satisfied with the answer. Each emperor was sent a terrine of foie gras as a gift the following October.
The table used for the banquet and a copy of the menu is on display at La Tour d'Argent restaurant in Paris.
The menu included the following, among the 16 courses:
Soufflé à la reine
Poulet à la portugaise
Canetons à la rouennaise
Aubergines à l'espagnole
Madère retour de l'Inde 1810
Potage impératrice consists of a chicken stock thickened with tapioca and finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added.
Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a chiffonade of sorrel and sprigs of chervil.
Soufflé à la reine is a chicken soufflé with truffles
Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and tarragon.
Selle de mouton purée Bretonne is saddle of mutton with a purée of broad beans bound with Breton sauce.
Poulet à la portugaise is whole chicken roasted with a covering of adobo paste consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice.
Pâté chaud de cailles is warm pâté of quail.
Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle.
Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled and the breasts are thinly sliced and arranged around the stuffing. The remaining carcass is pressed in a poultry press to extract all the juices and is added to a Rouennaise sauce, which is poured over the sliced duck. (This dish is today the speciality of the house at La Tour d'Argent .)
Ortolans sur canapés, ortolans (now a protected species) on toast.
Aubergines à l'espagnole is a dish of aubergine shells filled with chopped aubergine, tomato and ham, gratinéed with gruyère.
Cassolette princesse, (a.k.a. Cassolette argenteuil), A cassolette with a border of duchesse potatoes and an asparagus filling in cream sauce.
Bombe glacée is an ice cream dessert.
Australian chef Shannon Bennett attempted to recreate the banquet in 2002. It took six months to plan and required some changes due to key ingredients and wines no longer being available. Even using the nearest modern equivalent ingredients and wines, the cost of the meal was $7,500 per person. The Australian Broadcasting Corporation broadcast the documentary Three Emperors Dinner about the original banquet and the modern recreation in 2003.
French cuisine consists of the cooking traditions and practices from France.
Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Pâté is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.
An entrée in modern French table service and that of much of the English-speaking world is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of the meal.
A velouté sauce is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
Beef Wellington is an English pie made of fillet steak coated with pâté and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest form, it can consist of three or four courses; for example: first course, a main course, and dessert.
The Individual Meal Pack or IMP is one type of field ration used by the Canadian Forces. The IMP is designed so that a continuous diet provides all the nutrition needed to sustain a serviceman in the field. The IMP meets Canada's nutrition requirements, with the exception of calcium and folic acid, which are not significant if the consumption period of rations is less than 30 (consecutive) days. IMPs will provide 1200-1400 calories per meal.
In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world.
Pressed duck is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent. It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."
Chicken parmigiana, or chicken parmesan, is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A slice of ham or bacon is sometimes added. It is also known colloquially in the United States as chicken parm and in Australia as a parma, parmi, or parmy.
Many cuisines feature eggplant salads and appetizers.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Adolphe Dugléré[adɔlf dyɡleʁe] was a French chef and a pupil of Marie-Antoine Carême.
Rouennaise sauce is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors".
Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes. Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.