The Campiest, Crumbiest Way to Celebrate the Queen’s Jubilee: Tea and Biscuits, Naturally
EATER
JUNE 2, 2022
The dish was developed by Rosemary Hume of L’Ecole du Petit Cordon Bleu in London along with notable florist Constance Spry , and served to 350 guests, mostly foreign dignitaries, at a luncheon where it was listed on the menu as Poulet Reine Elizabeth. All the heteronormativity of his-and-hers, but make it colonial.
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