Royal Couples Cook and Dine. What?

July 8, 2011

Prince William and Princess Kate, Duke and Duchess of Cambridge, actually cooked during a culinary class in Quebec City’s Quebec Tourism and Hotel Institute last week, working 10 minutes at each of four stations in the kitchen. The meal they helped prepare, emphasizing local products, included foie gras on toasted brioche with apple cider jelly, loin of Charlevoix lamb, and Iles de la Madeleine lobster, followed by a white cloud, somewhat like cheesecake, with maple caramel sauce.

 A day later the newlyweds tasted more lobster on the beach on Prince Edward Island, best known elsewhere for its mussels.

 And in Monaco, Prince Albert II and his new bride, Charlene Wittstock, a former South African Olympic swimmer who strongly resembles Albert’s American mother, Grace Kelly, dined on a major menu created by famed French chef Alain Ducasse, the only chef to hold six Michelin stars for his restaurants at one time. No “Prince Albert in cans” for this couple.

 On their wedding dinner menu were a Barbagiuan, served in a fabric box, a silky crust stuffed with Swiss chard, spinach, leeks, onions, Parsley, basil, marjoram and chives blended together with sheep’s milk ricotta, egg and Parmigiano Reggiano. Next came an elaborate mullet dish with zucchini, tomatoes, beet root, turnips and mushrooms designed to look like a landscape along the coast of Monaco.

 Spelt with seasonal vegetables and herb pistou, including, carrots, artichoke quarters, leeks and peas, were followed by San Remo gamberoni, filets of rock mullet, and calamaretti stuffed with gamberoni, cuttlefish and lemons, and filets of capon and sea bream. Then came raspberries and strawberries with ice cream made from Rocagel milk. Redcurrant and vanilla wedding cake with white chocolate and gooseberries ended the meal. Wines included a Chardonnay from South Africa, two from Bellet, a 1996 Chateau d’Yquem, and a 2002 Perrier-Jouêt Champagne. Now if the couple could just smile.

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