On June 2, 1953, with the British and millions of people around the world focused on Westminster Abbey in London and the coronation of the then 25-year-old Queen Elizabeth II, the team of the famous Le Cordon Bleu culinary school, which he worked feverishly in the small kitchen of the hall where she was supposed to be served a formal meal.

The mission was difficult. Prepare dinner for 350 guests. A relatively simple recipe, since the space didn’t allow for complex preparations, but not particularly simple either, since it was a historic moment. Thus, the “coronation chicken” was born. Boneless chicken, diced, boiled in water and red wine, accompanied by a sauce of the main ingredients, mayonnaise, cream, curry, lemon, tomato. Of course, in the first difficult post-war years, this was considered a luxurious dish.

How chicken came to be associated with the coronation of Elizabeth II is a matter of debate among British historians, with some claiming that a similar dish was served at King George V’s Silver Jubilee celebrations, while others believe it was inspired by Queen Adelaide’s favorite chicken sandwich. breast and cayenne pepper, which chef Rosemary Hume read about in a cookbook by Harriet Ann De Salis in 1886.

Whatever its true origins, “coronation chicken” has not only survived all these years, but remains popular with the British, and can be found in cafes and supermarkets as a sandwich topping. Whether the veggie quiche that they announced Charles and Camilla would be serving at their own enthronement ceremony will not be as popular. It will have spinach, baked beans and tarragon, sour cream, eggs and cheddar cheese. The truth does not sound very appetizing, but these are royal tastes.