This Wednesday, a grand procession of horses will accompany King Charles III and his spouse, Camilla, down the iconic Champs-Élysées. However, before the regal event unfolds, rigorous training is essential. In the realm of horse escorts, the key to a splendid procession lies in synchronicity and building trust with the horses.
In the woodlands of Vincennes this Tuesday, 136 riders from the Republican Guard diligently rehearsed for the grand day ahead. “As each horse usually has its designated position within the formation, we must ensure that horses adjacent to one another get along harmoniously, whether they are leading or trailing,” elucidated Laurent Houdin, a lieutenant, platoon commander, and standard-bearer of the Republican Guard.
But the preparations extend beyond the equestrian realm. Culinary finesse is paramount, as the king has expressed his aversion to foie gras, which will be conspicuously absent from the menu. Nevertheless, the royal feast will include succulent lobster, crab, and Bresse poultry. The responsibility of crafting the appetizers has been entrusted to Michelin-starred chef Anne-Sophie Pic, who has been meticulously planning the menu for several weeks. “The choice of the dish to be served allows for a certain degree of freedom, but it undergoes multiple scrutinies, including approval by the Élysée Palace and even Buckingham,” noted the chef.
Serving His Majesty will be a dedicated team of 200 Élysée Palace staff members, ensuring that the royal guest is never kept waiting
