Danish Queen's banquet emphasised on products that were not flown in from afar
Danish Queen's banquet emphasised on products that were not flown in from afar
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Key ingredients for a royal banquet hosted yesterday by Queen Margrethe II placed the emphasis on locally-sourced products rather than exotic materials flown in from afar.
The menu kicked off with pureed scallops in green sauce, followed by turkey loaf with an emulsion of peas, braised potatoes in tarragon sauce.
The dessertu00a0 a date cake with caramel sauce carried a little carbon guilt, as did the wine, La Cigaralle de Prince, grown on a vineyard owned by Prince Consort Henrik.
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