08-07-2025
What's on the menu at the state banquet?
French chef Raymond Blanc has collaborated with the Royal Household to help create Tuesday's State Banquet menu.
Blanc, who was recently made an Ambassador for the King's Foundation, is cooking the first course and dessert in a partnership described by Buckingham Palace as being 'in the spirit of the Entente Cordiale'.
Around 160 guests are attending the glittering banquet in St George's Hall at Windsor Castle, which has not hosted a State Visit since 2014 when Irish President Michael D Higgins travelled to the UK.
The menu, which is written in French as is the custom for State Banquets, includes:
Selection of Pre-Dinner Canapes
A Selection of Tender Summer Vegetables from the Gardens of Le Manoir with Sage, Raw Tomato and Extra Virgin Olive Oil Dressing
Supreme of Rhug Estate Chicken with Norfolk Asparagus and Tarragon Cream Le Cassis Iced Blackcurrant Parfait on a Blackcurrant-soaked Sponge with Elderflower Jelly
Guests each have five glasses, and the wine list includes Domaine Evremond, Classic Cuvee, Edition I, NV; Corton-Charlemagne Grand Cru, Etienne Sauzet, 2022; Chateau Haut-Brion; 1er Grand Cru Classe Pessac-Leognan, 1996; Louis Roederer, Carte Blanche, NV. The English sparkling wine will be used for the toast.
Following dinner, guests will be served Taylor's 1977 Vintage Port and a 1948 Grande Champagne Cognac by Frapin & Co. The drinks were selected to reflect the years in which President Macron and the King were born.
A special cocktail has also been created for the occasion. The 'L'entente' combines British gin with lemon curd and French pastis. It is also garnished with dried French cornflowers and English roses.
It has taken almost a week to construct and lay the 50-metre table for Tuesday's banquet, which will be lit by candlelight once the evening light fades.
It is adorned with hand-picked and seasonal flowers from the gardens at Buckingham Palace and Windsor Castle, along with flowers and lavender from The Savill Garden in Windsor Great Park, which have been arranged in silver-gilt centrepieces taken from the Grand Service.
Guests will move to the Music Room for a performance by the BBC National Orchestra of Wales following the banquet.
Of the artists performing, flautist, Matthew Featherstone, is a British-French national and cellist, Raphael Lang, is British-American but was born and raised in Paris.
