Tuesday March 20
Known as the ‘King of Chefs’, and the ‘Chef of Kings’ Antonin Careme was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the ‘high art’ of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. He made his fame in the early 19th century, cooking for royalty and the very rich. Careme baked Napoleon’s wedding cake, and dazzled Britain’s future King George IV at Brighton’s Royal Pavilion. He created masterpieces for the Romanovs in St. Petersburg and souffles flecked with real gold for the Rothschilds in Paris. Executive Chef Sean Cousins has prepared a seven course gourmet dinner inspired by this culinary legend. Join us for the second in our gourmet wine dinner series of 2012 and enjoy a meal fit for royalty, inspired by service in the palaces of France, England, Spain, India and Russia and following the classic service styles; French, Russian, English and American.