Today I finally have the opportunity to share with you French cuisine, which is respected by many countries as the home of state banquet cuisine. French, Chinese, and Turkish cuisine are known as the "three major cuisines of the world" and are also representative of Western cuisine.
France, a country of great romance, not only makes the sauces delicious, but also turns dining into an art, and the tableware is beautiful. At the same time, French cuisine is also one of the important birthplaces of modern dining etiquette.
In the Middle Ages, France began to hold grand state banquets with the classic French baked snails. Since 1879, when the Élysée Palace was selected as the first house, most of the state banquets have been held here, and of course, in order to show the prestige of the royal family, the Palace of Versailles will also become an important venue for state banquets.
The menu of a medieval French banquet was not static, but was closely related to personal tastes. Just like the American state dinner, the choice of menu will be influenced by the preferences of **, such as d'Estaing's preference for light flavors, Chirac's preference for pickled cabbage pork, and Hollande's penchant for cheese.
Usually, the head chef of the house will make a suggestion, and then the final decision on the content of the menu will be made.
The banquet menu of 1896 not only included the personal preferences of Nicholas II**, but also took into account the eating habits of the guests. Not only are the dishes carefully designed on the menu, but the visits of each VIP are recorded to ensure that they do not taste the same dishes repeatedly.
The French also pay great attention to the production of menus, and medieval and modern menu covers are often beautifully illustrated by artists to show the hospitality of the French people.
Since the cover illustration and menu of the State Banquet in 1901, the menu of the State Banquet in France has changed dramatically. Today, white is the dominant color and is prominently marked with information such as dates and invitees.
Before the First World War, there were as many as 14 dishes at state dinners in France. However, as time went on, the number of items on the menu gradually decreased, dropping to about 7.
In order to shorten the banquet time, General de Gaulle took the stage and compressed the banquet time to 1 hour and 40 minutes, and at the same time, the number of dishes was further reduced, leaving only 5 dishes.
As a result, modern French state dinners usually consist of only five courses: an appetizer, a main course, a salad of seasonal vegetables, cheese and dessert.
During the Charles de Gaulle period, the French state dinner menu underwent a transformation from extravagant and precious to an emphasis on local characteristics. Baked snails have always been on the table at French state dinners, as have Parisian steaks, fried potatoes and brisket with tapenade.
The French State Banquet is based on seasonal fresh ingredients, and only famous products from all over the world can be selected. During the 1900 World Expo, Emile Lubet of France hosted a special state banquet, nearly 23,000 people gathered together, the scale of this banquet was huge, using 3,500 chefs and 39,000 bottles of wine, which can be described as a grand state banquet.
At the 1900 World's Fair, a grand banquet attracted the attention of the whole world. The ornate decorations, exquisite dishes, and lively atmosphere all show the prosperity and progress of the society at that time.
This banquet is not only a feast of food, but also a meeting point of culture, technology and art, showing the crystallization of human wisdom and hope for the future.
The menu is dazzling, with poached salmon steak with fresh vegetables and herb mayonnaise, Bellevue beef fillet, mouth-watering rouen duck bread, grilled poularde chicken, and St. Hubert's chicken wrap with snails and potel salad with ice cream and dessert.
In 1914, King George V tasted Bellevue beef at a state dinner in France. This dish is not only hearty and delicious, but also accompanied by the classical ** meeting, which leaves a deep impression.
Appetizers, main courses, cheeses and desserts are all available for a memorable experience.
In 2014, the state banquet of Chinese foreign guests was held at the famous Palace of Versailles in France, led by Chef Alain Ducasse, who has three three-Michelin-starred restaurants, and foie gras with truffle is also a classic French dish, with a rich and diverse menu.
Enjoy a feast for the taste buds, with the main dishes of the Palace of Versailles including salted vegetables and fresh frog legs from the King's Garden with sorrel sauce, guinea fowl pie with rich taste, langoustine ravioli with clear consommé, seasonal raw and cooked vegetables, sea bream, caviar and beets, morels with tender gnocchi pasta, and morel mushrooms with tender gnocchi pasta.
In addition, there are flounder with shellfish, black truffle turbot, lobster with Jerusalem artichoke, pigeon, celery, peanuts, veal thymus, lamb tenderloin, vanilla mille-feuille, dessert and more.
A must-have, the mellow aroma of truffles and the freshness of the treasure fish are perfectly integrated, the taste is delicate and the aroma is overflowing, allowing you to enjoy the feast of food.
During his visit to France in 2018, Prince Naruhito tasted a menu that included many French specialties with very particular ingredients, such as chicken with Bresse chicken.
Bresse chicken, the nobility of chickens.
At that grand state dinner, we prepared cauliflower cream lobster jelly, chanterelle Bresse chicken and Jo L Robuchon-style mashed potatoes to commemorate the immortal contribution of the French chef of the century.
At the 2019 French state dinner, chicken Bresse was the center of attention. **Four chefs representing French cuisine were invited to prepare the appetizer, main course, cheese and dessert respectively to present a French feast.
The perfect combination of celery and Roscoff lobster is delicious and nutritious, bringing you a different seafood experience.
Sweet Clover Sauce Concentrate: Add a sweet touch to your entrée!
Delicious chicken stewed in a casserole with rich cheese gives you a mellow texture that will leave you with an aftertaste.
Maison Lorho's cheese dessert is a wonderful treat for the palate. Whether it's a creamy cheesecake or a rich cheese pudding, each dessert is filled with a rich, milky aroma that will leave you with a lingering aftertaste.
Whether it's a snack for afternoon tea or an after-dinner dessert, Maison Lorho's cheese desserts will make you feel the wonderful taste of cheese.
Whether you're a dessert lover or a cheese lover, you'll find satisfaction in Maison Lorho's cheese desserts.
Verbena ice cream and crispy meringues with strawberries are still unbreakable in the world despite the growing popularity of the online milk method.
Originating from the end of the 19th century, the French State Banquet has swept the world with its exquisite dishes and far-reaching historical influence, and has become the first choice for state banquets in many countries. The charm of French cuisine also lies in its global reach, which is inseparable from the thousands of chefs who love to travel.
As the source of modern dining etiquette, French cuisine has had a profound influence on the dining culture of many countries in later years.