From the 14th to the 18th of July 2010, Courvoisier will be presenting an edible epic so grand, so magnificent and so vast, that it spans 730 years.
And who better to choose as partners than the ever-inventive experimental food duo Bompas & Parr?
The event, called 'The Complete History of Food', will see Bompas & Parr take over a spectacular five-floor London townhouse and serve up a multi-course meal that charts key revolutionary periods in food history as interpreted by top chefs, mixologists and artists.
Food eras covered include Medieval, Renaissance, Victorian and the contemporary scene with a number of global firsts thrown into the mix. Think flooded dining rooms, giant sugar sculptures and dinner in the belly of a dinosaur.
Four courses will be on offer; each complemented with a serving of Courvoisier (in cocktail or even jelly form), which will be structured by room, and will include an amuse-bouche, entrée, plat principal and dessert.
For instance, Matthew Downes and Joe McCanta of Saf will be concocting an amuse bouche and cocktail pairing, based the medieval concept of the Galen’s four humours - visitors will be diagnosed as phlegmatic, choleric, sanguine or melancholic and served accordingly.
The main course comes from pop-up kings Bistrotheque inspired by the 1853 Iguanodon Dinner and expertise from the Grant Museum of Zoology.
Plus, there will be art installations from Andy and Meerja, Lucy Butler, Footprint Scenery, Lighting and Kinglyface, Jiggery Pokery and sound artist Douglas Murphy.
Tickets for the event are now available from the Bompas and Parr website - we think this sounds like an unbeatable dining experience.