Queen Elizabeth II, who died on September 8, 2022, was the longest-reigning monarch., causing people to wonder how he reached such an old age, even after more than a year has passed since his death. According to the testimonies of his employees, he, apart from his genetics, I had a healthy diet.
Although the Queen prepared to indulge in a few treats, such as a glass of gin and dubonnet, or a slice of chocolate cake, the reality was that He had a chef who prepared a balanced menu for him weekly.. Darren McGrady, a former royal chef, revealed at times to the magazine Hello! What was His Majesty’s routine when it came to food?.
He gave detailed information about it I sent him a red leather menu book every week. This was written in French and contained a variety of recipes for Elizabeth II to choose from. “We prepare the menu three days in advance so we can get the food in,” said Darren.
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The choice depends on whether the guests will be at Buckingham Palace or Windsor Castle. I also avoided starchy foods like pasta and potatoes.: “The cooks would pick the menu and she’d put a line over what she didn’t want. Sometimes she’d put a line over everything and put something different, like if she was dining with Prince Andrew, his favorite was crème brûlée. Sandringham with oranges “.
What was Queen Elizabeth II’s lunch and dinner?
He liked to start his day with Earl Gray tea. (no milk or sugar) and cookies with their corgis, according to House & Garden. Lunch followed, in which Predominance of cereals, yogurt, as well as toast and jam. In addition, Geren stated that he was usually served Dover sole.
“Smoked kippers, in a variety of simple variations, have been a favorite of the Queen ever since: for breakfast, as a savory dish or for a late-night dinner. The Queen also loves smoked haddock as a breakfast dish,” it said.
Queen Isabel II EFE
for dinner, Raja usually consisted of meat or a mixture of fish and vegetables. “For the main course he loved game, Gaelic steak, steak with whiskey sauce and mushrooms, especially if we made it with venison,” Darren revealed.
“For a first course he loved the Gleneagles pate, which consisted of smoked salmon, trout and mackerel. He loved using ingredients from the farm, so if we had Balmoral salmon from the River Dee he would have it, one of his favourites. “, he concluded.
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