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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
88:), as only Alexander II bore the title of Emperor at the time. Wilhelm I would not be proclaimed Kaiser (emperor) until 1871, whereas Alexander III would only ascend the Imperial Russian throne in 1881 after his father's assassination.
581:. 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
116:. 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
1012:
84:
The name "Three
Emperors Dinner" is something of a misnomer and apparently was applied retrospectively (apparently in analogy to the
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105:
The banquet consisted of 16 courses with eight wines served over eight hours. The cost of the meal was 400 francs per person (over
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The cellar master, Claudius Burdel, was instructed to accompany the dishes with the greatest wines in the world, including a
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69:. He requested a meal to be remembered and at which no expense was to be spared for himself and his guests,
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At 1 o'clock in the morning, Tsar
Alexander is reported to have complained that the meal had not contained
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9,000 in 2024 prices). The high price of the wines served contributed to the high price of the meal.
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The table used for the banquet and a copy of the menu is on display at
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bottle, so Tsar
Alexander could admire the bubbles and golden colour.
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1015:. Australian Broadcasting Corporation. 4 March 2003. Archived from
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about the original banquet and the modern recreation in 2003.
846:. Aspects of Tourism. Channel View Publications. p. 57.
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38:
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978:
Translated from the French, Librairie
Larousse, Paris (1938)
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of Russia, plus his son the tsarevitch (who later became
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The menu included the following, among the 16 courses:
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621:shells filled with chopped aubergine, tomato and
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440:and finished with chopped chervil and tarragon.
57:The Three Emperors Dinner was prepared by chef
120:of foie gras as a gift the following October.
563:and aspic and garnished with sliced truffle.
466:is whole chicken roasted with a covering of
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49:with eight wines served over eight hours.
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16:1867 Russo-Prussian meeting in Paris
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699:Australian Broadcasting Corporation
65:who frequented the cafe during the
45:on 7 June 1867. It consisted of 16
13:
924:. La Tour d'Argent. Archived from
908:"Le foie gras des Trois Empereurs"
543:, cut into slices and glazed with
14:
1119:
843:Gastronomy, Tourism and the Media
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1048:
1036:
993:. Fxcuisine.com. 1 December 2006
806:
788:
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509:, stuffed with tomato flavoured
505:, white wine, chicken stock and
922:"La "Dîner des Trois Empereurs"
1005:
983:
914:
900:
885:
680:
444:Selle de mouton purée Bretonne
182:Selle de mouton purée Bretonne
174:Filets de sole à la vénitienne
1:
840:Frost, W.; Laing, J. (2016).
823:
559:, dressed with a mixture of
277:Madère retour de l'Inde 1810
178:Escalope de turbot au gratin
86:Battle of the Three Emperors
7:
1098:High society (social class)
976:(1961), Crown Publishers (
782:Tsar Alexander II of Russia
708:
551:of tomatoes stuffed with a
376:of fresh peas diluted with
52:
10:
1124:
896:. T.W. Laurie. p. 47.
735:
701:broadcast the documentary
436:and chervil, mounted with
768:King William I of Prussia
715:Manchu-Han Imperial Feast
305:Champagne Roederer frappé
63:King William I of Prussia
22:Dîner des trois empereurs
614:Aubergines Ă l'espagnole
567:Canetons Ă la rouennaise
241:Aubergines Ă l'espagnole
225:Canetons Ă la rouennaise
1013:"Three Emperors Dinner"
380:with the addition of a
130:
973:Larousse Gastronomique
697:7,500 per person. The
532:Homard Ă la parisienne
463:Poulet Ă la portugaise
202:Homard Ă la parisienne
194:Poulet Ă la portugaise
67:Exposition Universelle
725:List of dining events
703:Three Emperors Dinner
642:Cassolette argenteuil
517:Pâté chaud de cailles
293:Châteaux Margaux 1847
285:Châteaux d'Yquem 1847
198:Pâté chaud de cailles
127:restaurant in Paris.
27:Three Emperors Dinner
991:"Duck Tour d'Argent"
720:Banquet of Chestnuts
636:Cassolette princesse
595:Ortolans sur canapés
301:Châteaux Lafite 1848
249:Cassolette princesse
245:Asperges en branches
229:Ortolans sur canapés
213:Sorbets au champagne
910:. La Tour d'Argent.
892:Jean Conil (1952).
795:Tsarevich Alexander
297:Château Latour 1847
951:Le Guide culinaire
799:Tsar Alexander III
398:Soufflé à la reine
327:and finished with
316:Potage impératrice
170:Soufflé à la reine
93:Roederer champagne
75:Tsar Alexander III
61:at the request of
894:For epicures only
853:978-1-84541-576-1
814:Otto von Bismarck
651:duchesse potatoes
649:with a border of
604:protected species
312:
311:
79:Otto von Bismarck
71:Tsar Alexander II
1115:
1103:June 1867 events
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588:La Tour d'Argent
583:Rouennaise sauce
451:with a purée of
413:Sauce vénitienne
369:Potage fontanges
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125:La Tour d'Argent
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873:. Menus.free.fr
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479:red bell pepper
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323:thickened with
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289:Chambertin 1846
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59:Adolphe Dugléré
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1093:1867 in France
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1088:French cuisine
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1019:on 2016-08-26.
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871:"Menus d'hier"
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541:court bouillon
495:cayenne pepper
473:consisting of
390:and sprigs of
319:consists of a
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1083:Dining events
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730:Nobel Banquet
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577:stuffed with
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447:is saddle of
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401:is a chicken
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321:chicken stock
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1017:the original
1007:
995:. Retrieved
985:
977:
971:
949:
926:the original
916:
902:
893:
887:
875:. Retrieved
842:
753:Café Anglais
702:
684:
676:
666:Bombe glacée
664:
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457:Breton sauce
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35:Café Anglais
26:
21:
20:
18:
681:Re-creation
659:cream sauce
657:filling in
503:lemon juice
499:brown sugar
455:bound with
453:broad beans
338:, to which
154:Impératrice
1077:Categories
824:References
686:Australian
677:– Source:
647:cassolette
639:, (a.k.a.
561:mayonnaise
557:vegetables
539:cooked in
423:white wine
383:chiffonade
365:are added.
361:and green
351:cockscombs
342:rounds of
281:Xérès 1821
100:lead glass
674:dessert.
672:ice cream
655:asparagus
619:aubergine
579:forcemeat
553:macédoine
547:, with a
507:olive oil
347:forcemeat
235:Entremets
158:Fontanges
114:foie gras
997:27 April
948:(1907),
877:27 April
709:See also
600:ortolans
575:duckling
520:is warm
487:origanum
434:shallots
427:tarragon
407:truffles
378:consommé
53:Overview
33:held at
1055:History
1029:Portals
797:(later
755:in 1913
736:Gallery
653:and an
627:gruyère
602:(now a
549:garnish
537:lobster
491:paprika
430:vinegar
403:soufflé
392:chervil
359:kidneys
344:chicken
340:poached
325:tapioca
255:Dessert
208:Digérer
188:Entrées
164:Relevés
148:Potages
118:terrine
97:special
77:), and
47:courses
31:banquet
1108:Dinner
1067:France
850:
670:is an
630:gratin
625:and a
483:garlic
475:tomato
449:mutton
438:butter
388:sorrel
43:France
29:was a
688:chef
645:), A
608:toast
606:) on
572:roast
545:aspic
526:quail
471:paste
468:adobo
419:sauce
417:is a
405:with
374:purée
372:is a
355:cocks
336:cream
332:yolks
265:Fruit
95:in a
39:Paris
1043:Food
999:2011
879:2011
848:ISBN
522:pâté
511:rice
363:peas
334:and
271:VINS
219:RĂ´ts
142:MENU
131:Menu
19:The
623:ham
555:of
535:is
524:of
421:of
386:of
329:egg
37:in
25:or
1079::
958:^
934:^
862:^
832:^
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598:,
591:.)
501:,
497:,
493:,
489:,
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481:,
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353:,
349:,
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41:,
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1001:.
980:)
881:.
856:.
801:)
661:.
632:.
610:.
528:.
513:.
459:.
394:.
107:€
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