Emperor Alexander II and Empress Maria Alexandrovna coronation banquet

The banquet took place at Grand Marshal of the Coronation Prince Golitsyn’s house on September 4, 1856

The coronation banquet menu:

  • Poulard consommé with chestnut ravioli served with white truffles and veal – 880
  • Sterlet a la Emperor on emerald spinach leaves served with fresh crayfish, black caviar and champagne sauce– 1500
  • Semenovsky ice
  • Roe deer fillet baked in pine nuts served with cranberry jam, savoy cabbage and Badiane sauce– 2500
  • Terrine from GrandCru chocolate with caramel ice-cream served with strawberries and orange blossom sauce– 720