A Royal Banquet in Barcelona: A Historical Culinary Delight
July 9, 2024 in Arts & Culture by Charlotte Sinclair
On January 13, 1889, a lavish banquet was hosted by the Constitutional Government of Barcelona in honor of the Infantes Doña Eulalia de Borbón and Don Antonio de Orleans. This event was a splendid display of culinary artistry, reflecting the opulence and grandeur of Spanish royalty in the late 19th century.
The menu for this grand occasion included a variety of exquisite dishes and fine wines. Guests were treated to a selection of soups, starting with a rich Purée de Gibier à la d'Artagnan. The hors d'oeuvres featured a delicate entrée of salmon with rice à la Diplomate.
For the main courses, the banquet offered sumptuous poultry bread garnished imperially and veal medallions in the Infante's style. The meal was complemented by Royal sorbets, a refreshing palate cleanser before the vegetable course of asparagus d'Argenteuil with ivory sauce.
The roast course presented pheasants from Bohème with truffles, followed by an array of delectable desserts, including Renaissance-style ice cream, Saint-Honoré cakes, pineapples in syrup, and assorted desserts. The banquet concluded with a selection of fine wines, including Jerez (Nectar), Château Yquem (1874), Château Margaux (1877), Clos de Vougeot (1879), and Champagne G.H. Mumm, along with coffee and liqueurs.
This historical banquet not only highlighted the rich culinary traditions of the time but also underscored the importance of gastronomy in royal celebrations. The intricate menu and luxurious dishes served at this event remain a testament to the refined tastes and cultural heritage of Spanish nobility.
