Chefs from around the world enjoy a sumptuous lunch chosen by Egon Ronay.
Full title reads: "London. Burp".
International Gastronomic luncheon at the Kensington Palace Hotel, London.
GV Int, chefs from America, Belgium, Germany, Hungary, Spain and Turkey working in kitchen on menu. SV Budapest chef holding up fish for preparation of Fogash Froid. CU Turkish chef chopping onions very quickly without looking at them, as he talks to someone. LV Chefs at work in kitchen. SV Belgian chef preparing Filet de Boeuf. CU Belgian chef, pan to Filet de Boeuf. CU American chef, preparing Clam Chowder. SV Spanish chef cooking rice in preparation for Paella Valenciana de Poulet. CU Rice, he puts rice on stove. LV Chefs on steps of plane at London Airport.
SV Int. Kitchens showing the Turkish chef putting finishing touches to the hors d'oeuvre. CU Turkish chef. CU Finished hors d'oeuvre set out in dish. SV Hungarian chef showing competed dish of Fogash Froid. CU Belgian chef. CU Belgian chef putting finishing touches to the Filet de Boeuf. SV German chef with finished dishes of Souffle Atelier avec les Petit Fours. CU Souffle. GV Luncheon in progress. SV Woman being served with hors d'oeuvre. SV Duke of Bedford at table eating. SV Actress Muriel Pavlow eating. SV Peter Finch, Film Actor, drinking wine. SV Oil king Mr. Nubar Gulbenkian at table eating. SV Mr Bates, director of Kensington Palace Hotel presenting bottle of whisky and beef-eater statuette to the American chief Alec Pimienta for the Clam Chowder.
Cataloguer's Note: The menu was selected by Egon Ronay