X-Nico

Gabriel Tschumi

In retirement, Tschumi went to live in Wimbledon where he wrote his memoirs, entitled Royal Chef: Recollections of a Life in Royal Households from Queen Victoria to Queen Mary, which was published in 1954.

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Tschumi remained with the Duke of Portland until the Duke’s death in 1943, and thereafter helped the new Duke and Duchess, and the Dowager Duchess, for 5 or 6 months of each year.

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He thereafter worked for the Duke of Portland at Welbeck Abbey, as Chef from 1 July 1933.

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Edward VII's 1902 coronation banquet included sole poached in Chablis garnished with oysters and prawns, a quail and a third of "a very plump" roasting chicken (per person), asparagus with Hollandaise, roast beef, snipe cutlets, a soufflé Parmesan, and a strawberry dessert that took three days to assemble.

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