Eric Lanlard travels to St Petersburg, cooking a chocolate Faberge egg to pay the captain for his passage. At the amazing Winter Palace, he learns about Marie-Antoine Careme's eventful stint trying to cook for Tsar Alexander, why he was suspected of being a spy, and how he ended up inventing the third course, the dessert. Eric also cooks the easiest souffl in the world, and the French classic floating island.
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