Intricate decorations, exquisite delicacies, grand attire, elegant dining etiquette, and the service of a butler and servants are all essential components of a noble banquet.
As Heidrun Meckler, author of the book "A History of Banquets," stated, "The grand banquets held by nobles are a great platform to showcase and prove their organizational abilities and culinary talents."
Arrangements for an official noble banquet generally commence several days beforehand: the sous-chef opens the large secret chamber stocked with food supplies, the maids change the curtains and spread the beds, the footmen meticulously clean the silverware with small brushes, and Butler Carson heads to the wine cellar to carefully select the wines for the evening banquet…
Since the Renaissance period in Europe, people have demanded a more refined etiquette at the dining table. The utensils required for dining have to cater not only for practical functionality but also for aesthetic elegance.
