A discreet group of diners gathered at Hotel St. Germain to enjoy the first part of a three part historical poison dining series. Proprietor Claire Heymann welcomed guests with a detailed description of what to expect. They enjoyed an exquisite meal paired perfectly with various wines. It was a tongue-in-cheek look at the use of food and drink used to cloak the delivery of deadly doses of poison through out history.
"Homicide by Diamonds" was the first of a three part historical dining series at Hotel St. Germain.
Amuse bouche: deviled quail egg paired with Roederer Estate Brut Sparkling
The symptoms of Napolean Bonaparte's final illness were consistent with arsenic poisoning. Armchair analysis theorize that he was done in by the arsenic in his imperial green wallpaper. 1821
Soup: Crawfish bisque paired with Coudoulet de Beaucastle Blanc 2008 Côtes du Rhône
The famous "madness" of King George III in England reads like a textbook case of acute lead poisoning, which caused delirium and coma. 1788
Appetizer: Quail stuffed with foie gras and truffles, garnished with fresh peas, sauce Robert paired with Domaine Pichot Vouvray 2008
Mrs. Jane Stanford, co-founder of Stanford University, died from strychnine poisoning. Her case was never solved. 1905
Entrée: Filets de sole Anglaise, bechamel pommes de terre fondantes with duxelle de champignons au gratin paired with Mio Amarone 2004 or Ladoucette Pouilly-Fumé 2006
Texas businessman William Rice died as a result of a mysterious chloroform poisoning. 1900
Dessert: Mille-feuilles, lemon custard and rasberry preserves paired with King Estate Vin Glacé 2007