Wednesday, 4 May 2011

How did our Royal Wedding menu compare to theirs? / C'était meilleur à Buckingham palace ou chez nous?!

Our Royal Wedding high tea :)
Our teatime on the day of the Royal Wedding was probably a bit more modest than the one staged at the Buckingham Palace reception.  Not having a team of professional caterers on-hand, everything was made by Emma (with the exception of the scones - thank you Tesco and home freezing!).

Ok, notre "teatime" spécial mariage royal était UN PEU plus modeste que celui de Buckingham Palace...mais j'ai tout fait moi même, excepté les scones (merci Tesco et le congélo!)

Much of it was prepared on the eve of the wedding to save time.  You might remember that I posted at the time that Emma was busy in the kitchen - well this is what she was preparing.

I am a very lucky man!

One funny coincidence...during the afternoon, the BBC read out part of the Royal menu and mentioned that they would be enjoying financier aux framboises (a soft almond cake with raspberries).  Guess who had made exactly the same thing for US!?!

J'avais prévu des sandwichs oeuf/mayo et rosbif/mayo/crème de raifort, des panna cotta au golden syrup, des mini crèmes brûlées au thé Earl Grey, des mini bread and butter pudding clémentine et Grand-Marnier, et des financiers aux framboises, finalement le truc le moins british de la bande....SAUF que il y en avait au VRAI menu du mariage, et je ne le savais même pas, je suis TROP FORTE!!!! ;-)

It goes without saying that we were dying to know what else was on the menu.  Emma soon found the official menu which she has kindly translated herself into French for our French-speaking readers.

Et rien que pour vous, les gens, vous trouverez plus bas, après les photos, le menu du mariage (essentiellement sous forme de canapés, environ 10 000.......) que j'ai traduit en ne bavant presque pas...

We've included it after the photos...

Bottom layer - egg mayonnaise sandwiches...

...and roast beef and horseradish sandwiches

Top layer - sweet stuff!  Coincidentally it includes exactly the same
type of raspberry cakes that the Royals had :)

Bread and butter pudding with clementine orange jam
and Grand Marnier

Mini crème brûlée perfumed with
Earl Grey tea

Pannacotta topped with Golden Syrup
and crumble

The newlywed Royals jealously eye up our high tea...maybe!

The Royal Wedding Reception Menu

* Cornish Crab Salad on Lemon Blini
Salade de crabe de Cornouailles sur blini au citron

* Pressed Duck Terrine with Fruit Chutney
Pressé de canard et chutney de fruits

* Roulade of Goats Cheese with Caramelised Walnuts
Roulade de fromage de chèvre et noix caramélisées

* Assortment of Palmiers and Cheese Straws
Assortiment de palmiers et flûtes au fromage (la classe!!!)

* Scottish Smoked Salmon Rose on Beetroot Blini
Saumon fumé d'Ecosse sur blini à la betterave rouge

* Miniature Watercress and Asparagus Tart
Mini tartelette au cresson et asperges

* Poached Asparagus spears with Hollandaise Sauce for Dipping
Pointes d'asperges pochées et sauce hollandaise (pour les y tremper, précise le menu, des fois que se demande quoi faire!)

* Quails Eggs with Celery Salt
Oeufs de caille et sel de céleri

* Scottish Langoustines with Lemon Mayonnaise
Langoustines d'Ecosse et mayonnaise au citron

#Pressed Confit of Pork Belly with Crayfish and Crackling
Pressé de poitine de porc confite avec écrevisses et.....couenne croustillante

* Wild Mushroom and Celeriac Chausson
Chausson aux champignons sauvage et céleri

* Bubble and Squeak with Confit Shoulder of Lamb
Légumes sautés caramélisés et confit d'épaule d'agneau

* Grain Mustard and honey-glazed Chipolatas
Chipolatas (ils font un barbecue ou quoi?!) glacées au miel et moutarde en grain

* Smoked Haddock Fishcake with Pea Guacamole
Palet de haddock fumé et guacamole de petits pois

* Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse
Mini "Yorkshire pudding" (sorte de pâte à crêpe ou à clafouti salée soufflée, délicieux...) avec fillet de boeuf et mousse de raifort

* Gateau Opera

* Blood Orange Pate de Fruit
Pâte de fruit à l'orange sanguine

* Raspberry Financier (us too :-p)
Financiers aux framboises(Yeeeeeeeees!!!!!!!)

* Rhubarb Crème Brulee Tartlet
Tartelette Rhubarbe et crème brûlée

* Passion Fruit Praline
Praline au fruit de la passion

* White Chocolate Ganache Truffle
Truffe au chocolat blanc

* Milk Chocolate Praline with Nuts
Praline au chocolat au lait et noisettes

* Dark Chocolate Ganache Truffle
Truffe au chocolat noir

Bon App' les gens :)


  1. Oh how wonderful - thank you so much for sharing photos of this food. Wish I'd been at your house - instead I was at a pub in Los Angeles eating very bad cottage pie (pretending to be shepherd's pie) so as a Brit I felt a bit left out! By the way, the Earl Grey tea Crème brûlée is fabulous. Did you know that it's originally an English desert? Trinity Cream was it's name. Created in Cambridge and decades later became popular in France under a new name. Interesting!
    Caroline aka Hummingbird Miniatures x

  2. Wonderful photos and menu. I was visiting Toronto for the occasion and watch the BBC coverage with 3 young women who attended St. Andrews with William and Catherine.

    We made Prince William's Groom's cake with McVittie's Rich Tea Biscuits to have with champagne and strawberries. And afterwards we had pancakes with Canadian maple syrup and bacon. Not exactly high tea, but yummy nonetheless.

    Now when are you going to make this menu in miniature? Sign me up!


  3. Okay ... not fair! I finally shed the five extra lbs. I gained just viewing your mini English fry, and now you have to go and pull at the heartstrings with some good old tea time favourites! Roast beef and horseradish ... read here, deep sighhhhhh ... ! Harvey Nichols eat your heart out.

  4. Thanks for your comments :)

    Sophia, that sounds delicious! Not sure we'll ever get round to making a miniature version, but the full-sized one was fun!

    Caroline - interesting comments about the origins of crème brûlée. The first mention of it in a French cookery book dates from the 1600's and the Trinity College site (the link for which my nephew, who went there, sent me!) states that there's no basis in fact that it originates there, and it's only been associated with the college since the late 19th century.

    Whatever the origins - it's still a damn fine dessert!