Benjamin Esham

In his book The Shah, Abbas Milani writes about a lavish gala held in 1971 to celebrate the 2,500th anniversary of the Persian Empire:

Dinner was a six-course, five-hour extravaganza, created by the famed Max Blouet; much of it flown in from Maxim’s of Paris. It included fifty roast peacocks, “quail’s eggs stuffed with golden caviar, crayfish mousse, saddles of lamb.” The only thing Persian on the menu was the caviar. The Shah, allergic to caviar, was served a vegetable instead.

Imagine even knowing whether you’re allergic to caviar.