The Dîner des trois empereurs or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867. It consisted of 16 courses with eight wines served over eight hours. Overview The Three Emperors Dinner was prepared by chef Adolphe Dugléré at the request of King William I of Prussia who frequented the cafe during the Exposition Universelle. He requested a meal to be remembered and at which no expense was to be spared for himself and his guests, Tsar Alexander II of Russia, plus his son the tsarevitch (who later became Tsar Alexander III), and Prince Otto von Bismarck. The name "Three Emperors Dinner" is something of a misnomer and apparently was applied retrospectively, as only Alexander II bore the title of Emperor at the time. Wilhelm I would not be proclaimed Kaiser (emperor) until 1871, whereas Alexander III would only ascend the Imperial Russian throne in 1881 after his father's assassination. The cellar master, Claudius Burdel, was instructed to accompany the dishes with the greatest wines in the world, including a Roederer champagne in a special lead glass bottle, so Tsar Alexander could admire the bubbles and golden colour. The banquet consisted of 16 courses with eight wines served over eight hours. The cost of the meal was 400 francs per person (over €9,000 in prices). The high price of the wines served contributed to the high price of the meal. At 1 o'clock in the morning, Tsar Alexander is reported to have complained that the meal had not contained foie gras. Burdel explained that it was not the custom in French cuisine to eat foie gras in June. The tsar was satisfied with the answer. Each emperor was sent a terrine of foie gras as a gift the following October. The table used for the banquet and a copy of the menu is on display at La Tour d'Argent restaurant in Paris. Menu The menu included the following, among the 16 courses: Potage impératrice consists of a chicken stock thickened with tapioca and finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added. Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a chiffonade of sorrel and sprigs of chervil. Soufflé à la reine is a chicken soufflé with truffles Sauce vénitienne is a sauce