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The ''Dîner des trois empereurs'' or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867. It 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 (over €9,000 in prices). 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.〔(【引用サイトリンク】title=Le foie gras des Trois Empereurs )〕 The table used for the banquet and a copy of the menu are on display at La Tour d'Argent restaurant in Paris.〔(【引用サイトリンク】title=La "Dîner des Trois Empereurs )〕 ==Menu〔== The menu included the following, among the 16 courses: ''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.〔''Larousse Gastronomique'' (1961), Crown Publishers (''Translated from the French, Librairie Larousse, Paris (1938)'')〕 ''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.〔August Escoffier (1907), ''Le Guide culinaire''〕 ''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.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Three Emperors Dinner」の詳細全文を読む スポンサード リンク
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