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Three Emperors Dinner
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 Otto von Bismarck.
The name "Three Emperors Dinner" is something of a misnomer and apparently was applied retrospectively (apparently in analogy to the Battle of the Three Emperors), 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.
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 (over €9,000 in 2013 prices[citation needed]). The high price of the wines served contributed to the expense of the meal.
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 following October, he was sent three terrines of foie gras made by Dugléré as a gift.
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:
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Three Emperors Dinner
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 Otto von Bismarck.
The name "Three Emperors Dinner" is something of a misnomer and apparently was applied retrospectively (apparently in analogy to the Battle of the Three Emperors), 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.
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 (over €9,000 in 2013 prices[citation needed]). The high price of the wines served contributed to the expense of the meal.
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 following October, he was sent three terrines of foie gras made by Dugléré as a gift.
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: