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On 18th January 1817 one of Britain’s most opulent banquets was held in Brighton Pavilion. Staged by the Prince Regent for the state visit of Grand Duke Nicholas of Russia, this legendary feast featured over 120 dishes prepared by the greatest chef of the day, Antonin Careme – the father of haute cuisine. This half-hour program tells the story of that night and its lasting impact on British cuisine.
Careme’s life was in itself an extraordinary story. He began a humble kitchen boy and became cook to the greatest men of his day including Napoleon, Tsar Alexander, Prince Talleyrand and the Rothschilds. For a brief but significant period, Careme, lured by a fabulous annual salary, worked at the Prince Regent’s glittering court. He went on to further fame and fortune as the first mass-published chef and this period in Brighton and the feast in 1817 is recorded in detail in one of his many best-selling cookery books.
Ian Kelly, biographer of the acclaimed Careme biography Cooking For Kings, presents the story of the great chef from the Brighton Pavillion and the scene of his greatest and most extravagant triumph.
Jean-Christophe Novelli, Michelin star winning chef and restaurateur, discusses Careme’s enduring legacy and takes on the challenge of recreating some of the extraordinary dishes that were served that night, including his trademark Vol-Au-Vents a la Nesle with cock’s testicles, lambs brains and calves udders.... Read more.
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