Pike à la Royale, saddle of salt meadow, Bresse chicken, fondants and chester cake. It is only part of the dinner served in 1905 to the King of England Edward VII, in honor of the Entente Cordiale signed a year earlier, and that the Château de Breteuil, in the heart of the Chevreuse valley (Yvelines ), is in the spotlight for spring with the complete renovation of its wax figures made by the Grévin museum, in Paris (9th arrondissement).
In the kitchens, we prepare for the arrival of the crowned heads. The chef chooses his products as carefully as the copper dishes that will accompany them. And the clerk opens the bottle of Château d'Yquem which will wash down the menu. It looks like it. Ultimately, the castle even plans to accentuate immersion with sound and olfactory devices.
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