"Reflecting the epicurean excess of the Prince Regent’s most extravagant Banquets"
Images from my exhibition for Brighton Festival 2013. Based on the recipes of Marie-Antoine Carême.
Mr. Boar - Roast Boar on a platter of fruit and flowers.
Petits Truits Au Bleu
Thought to have been boiled alive to preserve the blue color of the scales... Careme's recipe is more humane and the bluish tinge is preserved by marinating in vinegar... the fish are presented on a 'Coalport porcelain platter in the Rock and Tree Imari pattern used by the Prince Regent at Brighton Pavilion.....
Marzipan fruit Extrodinaire
on a pedestal inspired by the a Carême’s love of Gothic embellishment and exotic themes. A 200 foot long dining table was embellished with a stream of water that flowed from a fountain at the head. The stream was decorated with flowers and filled with goldfish
The Sugar Pavillion
