Some people are stocking up on trail mix, canned ravioli and bottled water to greet the new millennium. French chef Gerard Vie plans a Dec. 31 feast that will be the biggest meal served at the palace of Versailles since Louis XIV hosted a 280-course three-day extravaganza there in 1668.
Vie's meal calls for 88 pounds of truffles, 55 pounds of caviar, 310 pounds of foie gras and 500 magnums of Champagne, among other things, and producing it will require 150 cooks in two specially constructed kitchens. On top of that, the decorations and entertainment (by 100 performers in period costumes) will reproduce the 1668 event.
About 1,600 diners are expected to attend Le Bal du Roy, as the blowout is called. There may still be some openings, so if you've got 2,300 Euros ($2,400) to spare (part of the proceeds go to preserving the palace), call (011)-33-1-43-59-16-48 and make a reservation before somebody else decides to sell off all his canned ravioli and snap up the last seat.
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