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21-07-2006, 11:16 PM
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History of Menus and their wine!
The tradition of giving guests individual menus only started in the 19th
century, when it became popular for kings, princes and other members of royal families to dine in restaurants such as Cafe Hardy, Cafe de Foy, Magny, Laperouse and the Cafe Anglais. By 1850 it was considered essential that important guests be given their own menus. The most famous of these is probably from the meal served on June 7, 1867 at the Cafe Anglais. The diners were Czar Aledxander II, the future Czar Alexander III and the King of Prussia and the meal has come to be known as "The Dinner of the Three Emperors". Soups Imperatrice Frontanges Intermediate Courses Souffle a la Reine Sole fillets a la Venitienne Turbot Steaks au Gratin Saddle of Mutton with Breton Puree Entrees Chickens a la Portugaise Hot quail Pate Lobster a la Parisienne Champagne Sorbet Roasts Duck a la Rouennaise Canapes of Young Wild Birds Final Courses Eggplant a l'Espagnole Asparagus Cassolettes Princesse Bombe Glacee The wines served were Madeira, Return from India, 1846; Sherry, 1821; Chateau Yquem 1847; Chambertin 1846; Chateau Margaux, 1847; Chateau-Latour 1847; and Chateau Lafite, 1848. The bill for the meal came to 1,200 Francs. In today's terms that would be $12,950 for dinner for three. 
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22-07-2006, 07:45 AM
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History of Menus and their wine!
My favourite menu with wine is one from 1926 described by the Cyril
Ray in "In A Glass Lightly", though he sources it from the book "The Wines of Bordeaux" by Professor J.-R. Roger. It is "a meal which was considered quite perfect and is still quoted as a model of its kind." Menu Consomme en tasse Langouste a la Sevigne Aiguilletes de Canetons a l'orange Filet froid a la facon de Perigord Asperges nouvelles Salade de saison Parfait Trianon Wines Chateau Filhot 1904 Chateau d'Yquem 1914 Chateau d'Yquem 1921 Chateau d'Yquem 1869 As you can guess it was the Sauternais being *very* parochial. The meal was served att Chateau d'Yquem. James James Dempster You know you've had a good night when you wake up and someone's outlining you in chalk.
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22-07-2006, 10:14 AM
posted to alt.food.wine
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History of Menus and their wine!
I have old menu from Locke Ober in Boston--they give them away--contact them
for one. "James Dempster" wrote in message ... My favourite menu with wine is one from 1926 described by the Cyril Ray in "In A Glass Lightly", though he sources it from the book "The Wines of Bordeaux" by Professor J.-R. Roger. It is "a meal which was considered quite perfect and is still quoted as a model of its kind." Menu Consomme en tasse Langouste a la Sevigne Aiguilletes de Canetons a l'orange Filet froid a la facon de Perigord Asperges nouvelles Salade de saison Parfait Trianon Wines Chateau Filhot 1904 Chateau d'Yquem 1914 Chateau d'Yquem 1921 Chateau d'Yquem 1869 As you can guess it was the Sauternais being *very* parochial. The meal was served att Chateau d'Yquem. James James Dempster You know you've had a good night when you wake up and someone's outlining you in chalk.
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