The King's Feast (Bluerian cuisine)

Referred to derogatorily as 'The Peasant-King's Feast' by the more established kingdoms of the world, this is actually the most common meal in Blueria, which even the Crown eats on a regular basis. The King's Feast is a longtime part of Bluerian cuisine, stemming back to its time as a province of Sanveria. It is often considered very provincial or unsophisticated by visiting dignitaries.
The King's Feast consists of 3 courses. Lobster bisque is the preliminary course; lobster is fairly common in Blueria's waters and is quite affordable, compared to nations farther removed from the sea. Bouillabaisse, a spiced fish stew, comes next; fish is cheap and plentiful, and the vegetables are even more inexpensive. The final course is crème brûlée, custard with a caramelized top; most families add their own twist to the recipe, accounting for personal tastes.
The King's Feast is served with bread and cheese, tea or coffee, and, for those of age, spirits, usually mead or white wine.
While ridiculed by those who deem themselves better, The King's Feast is a national meal that is enjoyed by both peasantry and nobility.

Significance

Cultural Cuisine

Item type

Consumable, Food / Drink

Related ethnicities

• The Bluerian People

Rarity

Common

Raw materials & Components

For the bisque:

• 1 tablespoon of unsalted butter 1 tablespoon of extra-virgin olive oil 6 cloves of garlic 3 carrots, chopped 2 ribs of celery, chopped 2 red onions, chopped 1/2 teaspoon of salt Pepper 1 ounce of brandy 1 cup of white wine 6 cups of vegetable stock 1/3 cup of tomato paste 1/2 teaspoon of fresh peppercorns 3 cooked lobster carcasses, chopped 2 bay leaves 1 handful of fresh parsley 1 sprig of fresh thyme 1 stick of butter 1/2 cup of flour 1 cup of heavy cream 1/2 teaspoon of saffron 2 tablespoons of butter 3 cooked lobsters, meat only

For the bouillabaisse:

• 4 kg of fish and shellfish 1 kg of potatoes 7 cloves of garlic Onions Tomatoes 1 cup of olive oil Bouquet garni of thyme, bay leaf, and parsley Fennel Saffron Salt Cayenne pepper

For the crème brûlée:

• 1 quart of heavy cream 1 cup of sugar 6 large egg yolks Vanilla extract Cinnamon