The French state banquet menu revealed! Gong Li, Lang Lang… celebrities from all walks of life attended the dinner together

On the afternoon of the 5th of this month, Chinese President Xi Jinping arrived in Paris by special plane for a state visit at the invitation of French President Macron.

On the afternoon of the 5th of this month, Chinese President Xi Jinping arrived in Paris by special plane for a state visit at the invitation of French President Macron.
Every important diplomatic moment like this, a grand welcome dinner is indispensable. As the highest formal banquet in a country, the state banquet is held by the head of state or the government to entertain state guests.
French President Macron held a state banquet at the Elysée Palace on Monday (6th) to welcome Xi Jinping and his wife Peng Liyuan to France and invited celebrities from the art, political, business and other circles to attend.
Guests from the art world: director Jean-Jacques Annaud, Luc Besson actress Salma Hayek, Sophie Marceau singer Mireille Mathieu composer Jean-Michel Jarre and his wife, Chinese actress Gong Li, etc.
Political guests: French Minister of Economy and Finance Bruno Le Maire, Minister of Foreign Affairs Stéphane Séjourné, Minister of Sports Amélie Oudéa-Castéra and other current ministers, as well as Christophe Castaner (former Minister of the Interior), Laurent Fabius (former Minister of Foreign Affairs), Jack Lang (former Minister of Culture) Waiting for the former minister.
Business guests: Bernard Arnault (CEO of LVMH Group), Francois-Henri Pinault (CEO of Kering Group), Patrick Pouyanné (CEO of Total Energy) and Carlos Tavares (CEO of Stellantis), etc.
It is worth mentioning that Chinese pianist Lang Lang was invited to the Elysee Palace to perform \”Jasmine\” live.
What delicacies will be served at this French state banquet? Chair de tourteau et caviar Osciètre d\”Aquitaine sous un voile de fleurs (zodiac crab meat with Aquitaine Oscitra caviar with flowers) Suprême de poulette de Bresse aux pousses d\” épinards. Printanière de morilles au vin jaune du Jura. (Brese hen meat with spinach sprouts and spring porcini braised in Jura wine) Galoche au thym et petites pousses (Thyme-flavored Galoche cheese with petites) Buds) Fraises de printemps, meringue craquante, Chantilly à la fleur de sureau (Spring strawberry crispy baked meringue, elderflower Chantilly whipped cream) The preparations for a state banquet are crucial and there is absolutely no room for sloppiness.
From the selection and decoration of the banquet venue to the formulation of the menu, the cooking of the dishes and the serving of the dishes, every step is a test.

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