APPETIZERS

The menu for the evening reflected this delicate balance. The first course, Potage Regence, a creamy and delicate soup, was paired with Madere sec and Kattus, sparkling wines that hinted at the Austrian penchant for refinement. The Souffles Delicieux, served as a light, sophisticated first course, were complemented by a wine list featuring Chateau Leoville and Kehl.

MAIN MEALS

Following the appetizers, the dinner unfolded with further treats, like the exquisite Blanquettes de Truites à la Gelée, paired with the Forster Langenmorgen 1908, a wine as sophisticated as it was rare. The main course, Rôti de Piece de Boeuf et d’Agneau, a hearty roast of beef and lamb, was complemented by the elegant Pommery Greno sec, a Champagne that epitomized the imperial indulgence of the Habsburg court.

After this rich fare, a Sorbet provided a refreshing pause—a momentary respite before the final dishes. The main course gave way to a series of culinary highlights: Poulardes de Styrie (Steirian poultry), served alongside Asperges en branches (tender asparagus), and Crème aux Ananas en Surprise (a creamy pineapple surprise), all paired with the Tokajer Szamorodner, a Hungarian dessert wine that represented the empire’s extensive wine-growing regions.

DESSERTS

Finally, the evening wound down with Fromage and a selection of varied ice creams—simple but indulgent, followed by the regional Žilavka Ausbruch wine from Mostar, a symbolic nod to the Bosnian and Herzegovian heritage that surrounded them. The inclusion of this local wine, produced by the famous Mostar winery of brothers Risto and Đorđo Jelačić, showcased the Archduke’s subtle respect for the Bosnian region, highlighting a blend of imperial tradition and local pride.

AFTERMATH

In the aftermath, the dinner would be remembered not only for its refined courses, local touches, and the fine wines that accompanied it but also for the fatefulness that seemed to permeate every moment of those few days.