Thank you so much for the link! We can finally see (and screenshot) Jonny in his Tropical Mess Jacket, albeit at a distance.
Lt. Colonel Johnny Thompson of the Scots Guards and Handsome Men In Kilts **Appreciation Thread
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Thank you so much for the link! We can finally see (and screenshot) Jonny in his Tropical Mess Jacket, albeit at a distance.
He had the Blackcock feathers when he left the plane, but not when he arrived at the Arc de Triomphe.
Why?? I have no idea!!!
My guess would be that as he was travelling in a car, rather than the usual van used in the UK, he took them off as they were too high for the roof. However, I will ask Mr RomeGirl later on if he knows.
Isn't is lovely the way Jonny is caring for the Queen, guiding her, speaking with her, escorting her to the car, carrying her flowers and making sure she is safe.
The way he’s watching her, I’m guessing he’s prepared to prevent her from falling in case she trips on the cobblestones. The way she walks these days makes me a bit uneasy as she sometimes doesn’t look too steady on her feet. She’s 75 years old and I think suffers from arthritis.
I noticed that one time while he was waiting for her from a few steps away, the crowd tried to gather between Jonny and the Queen. Jonny rapidly lunged through them and was by her side in an instant.
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My goodness what a perfect picture! Our gracious Queen with our Jonny watching over her with such a beautiful expression on his face.
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Streaming now but the Guests of honour will not arrive for a bit I am guessing.
Edited - just saw La Rhumba had already added the link!
Edited - just saw La Rhumba had already added the link!
Hoping for a glimpse of Jonny in his beautiful "Mess Dress".
Hoping someone catches a nice photo of it too!
From the Telegraph
The dish will be seasoned with a dash of chartreuse mint gel and a cold white butter sauce, also flavoured with sake and almond.
The “sail” will itself be topped with melon brunoise and a lobster medallion.
Three-course menu for Palace of Versailles banquet
Starter
Potted crab and blue lobster with a fresh almond “sail” that consists of an almond and sake panna cotta topped with a creamy crab cake and a lobster salpicon.The dish will be seasoned with a dash of chartreuse mint gel and a cold white butter sauce, also flavoured with sake and almond.
The “sail” will itself be topped with melon brunoise and a lobster medallion.
Main course
Poached Bresse chicken, marinated in champagne with roasted corn extraction and porcini gratinDessert
A compote of cooked and raw raspberries, a lychee and rose sorbet, and a raspberry sorbet, all on a very thin disc of macaroon and drizzled with a raspberry coulis.Cheese
Comté matured for 30 months, chèvre and Stichelton, accompanied by a mirabelle plum jelly.Yes!!!! I have never seen the entire uniform in focus so am hoping for that on this visit.