Haunch of venison, roast pheasant and Russian-style trout: dining with the Duke of Aumale in Chantilly

For the arrival of the Duke of Chartres, in this year 1893, the menu whets the appetite. As a starter, Saint Germain soup. Then come the Béarnaise prime rib, partridge chartreuse, roast chicken, fried salsify and orange ice cream for dessert. “After the meal, coffee and liqueurs will be enjoyed in the painting galleries, so that the guests can observe the collection of works of art. You could even smoke there at the time, smiles Mathieu Deldicque, director of the Condé museum and chief curator. That would be heresy these days. »