Bastille spirit will storm London on 14 July, as Esquire's favourite culinary innovators Bompas & Parr ally with Napoleon’s cognac of choice, Courvoisier, for The Complete History Of Food.
Jellymongers B&P, who have been responsible for such masterpieces as an inhaleable gin and tonic and the Architectural Punch Bowl, unleash their latest event at a Georgian Townhouse where diners will get to experience banquets from the past, present and even the future in an exhibition - and four-course meal - showcasing the finest flavours ever invented.
Igniting the evening will be an amuse-bouche complimented by tailor-made cocktails, from Saf’s Matthew Downes and Joe McCanta.
Then, Michelin-starred chef Alexis Gauthier provides a starter of contemporary gastronomic creations, whilst Paul Tvaroh from Lounge Bohemia keeps the Courvoisier flowing.
The main course is served in (what else?) a dinosaur, as Bistroteque’s Pablo Fleck and David Warrington put an Iguanadon’s stomach to good use.
And the grand finale, dessert, comes from revolutionary spirits Bompas & Parr in the form of myriad sugar sculptures, sweet treats and, of course, Courvoisier jelly. History lessons don’t have to be boring after all.
The event runs from 14-18 July, and Esquire is offering the chance to win two tickets for this Friday 16 July at 8pm, plus a bottle of Courvoisier.
To enter, simply drop us an email at firstname.lastname@example.org putting History Of Food in the subject line, along with your name and address by midday on wednesday 14 July. To join Bompas & Parr’s mailing list, email email@example.com
Words by Alex Whiteman
Only one entry will be accepted per person. The closing date for receipt of competition entries is midday on July 14th 2010.
The competition is only open to UK residents over the age of 18.
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