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A state banquet is an official banquet hosted by the head of state in their official residence for another head of state, or sometimes head of government, and other guests. Usually as part of a state visit or diplomatic conference, it is held to celebrate diplomatic ties between the host and guest countries. Depending on time of the day, it may be referred to as a state dinner or state lunch. The size varies, but the numbers of diners may run into the hundreds.
In the Western world, state banquet protocol traditionally prescribe formal wear (white tie or morning dress) events that comprise military , a four- or five-course meal, musical entertainment, and ballroom dancing. There are normally short and toasts made by the host and principal guest.
A distinct feature of Ancien Régime state banquets, like the most formal style of normal royal meals, was that the number of actual diners sitting down to eat was very small, and often they were all royal, but they were surrounded by a huge crowd of courtiers who just watched, sometimes being addressed by someone at the table. Otherwise the watchers were supposed to remain silent, as at the theatre.Strong, 256 Often the bystanders on the floor of the room were all male, with the ladies of the court watching from galleries above. A single table was favoured, often U-shaped, with the diners generally all sitting on the outside, facing into the "U", the centre of which was used by those waiting upon the table. Highly formalized meals eaten in public by monarchs and their families were a feature of most monarchies, sometimes just a few times a year, but in France mostly more often.Strong, 250, 256 The event had a theatrical aspect, and served as a demonstration of rank and power. This style of dining disappeared in France at the French Revolution, only to reappear under Napoleon, at least as formal as before.Strong, 276–279
The typical modern style of state banquets, with a large number of guests, and only the waiting staff standing, was introduced by the soon-to-be King Louis Philippe I of France. When his son and heir married in May 1830, he invited 500 people to a banquet at the Chateau de Versailles, despite (or because of) the brewing constitutional crisis that led to the July Revolution weeks later, which made him king. The guests at the meal represented several types of important people rather than just courtiers, and this remains usually the case at modern banquets.Strong, 280 Typically, but no longer in the United States, there is a single very large table, often "U" or E-shaped, with the host and most important guests together, and other guests stretching away at right-angles to them.
At the beginning of a state banquet, a foreign head of state is greeted by the president in the North Drawing Room. A tent constructed in the Mughal Garden within the environs of the presidential palace is the outdoor setting for state banquets. During the evening, the gardens are lit up with earthen diyas, string lights, and decorated with flowers and rangoli that become a scene for entertainment. After a performance by Rajasthani singers, Indian percussion instruments like the mridangam, tabla, ghatam and khanjeera, as well as India's diverse classical dances in which Bharatnatyam, Odissi dance and Kathak are carefully choreographed, will all be showcased in front of the guests.
Inside the tent, speeches highlighting bilateral diplomatic relations are delivered by the President of India and the foreign head of state. The guests are then offered a sumptuous meal of Indian delicacies while the Indian Navy Band performs music.
State banquets follow an official arrival ceremony which occurs at the Rashtrapati Bhavan earlier in the day.
A single table is used, and the room features the very traditional display of a "buffet of plate", with large silver-gilt dishes and vessels, never actually used, arranged in tiers on a cloth-covered "buffet" or sideboard.
Organisation of the state dinner usually falls to the Master of the Household. Preparations for state banquets begin months in advance with the final seating plan confirmed both by the King and the Foreign and Commonwealth Office. State banquets are usually held for visiting heads of state and are very elaborate: the meal is over four courses. These are: fish; main course, pudding and dessert (fruit, coffee and petit fours) and the 200-year-old 4,000 piece George IV gilt Grand Dining Service is used. Each place setting has six glasses (for water, red and white wine, dessert wine, champagne and port) and up to a dozen pieces of cutlery. The menu is chosen by the King from a choice of four presented by royal chefs. Alcoholic drinks are provided from the Government Wine Cellar, while the food is prepared by chefs of the Royal Household.
Preparations in the royal kitchens start as late as possible to ensure the food is fresh: every dish is prepared by hand from scratch. Prior to the commencement of the dinner, the table, settings, music and flowers are all inspected, checked and given final approval by the King personally.
Royal protocol is generally very strict but this has been played down over recent years. All speeches that are read are usually checked and confirmed by the Foreign Office, and amended where necessary. Gifts are exchanged by both parties.
State and official dinners are dictated by strict protocol to ensure that no diplomatic gaffes occur. The Chief of Protocol of the United States, who is an official within the United States Department of State, the White House Chief Usher, who is head of the household staff at the White House, as well as the White House Social Secretary all oversee the planning of state and official dinners from beginning to end. The Graphics and Calligraphy Office located in the East Wing of the White House also bears numerous responsibilities. The White House Chief Calligrapher creates place cards with the names of the guests who are assigned seats around the tables in the State Dining Room. The Chief Calligrapher also designs and writes formal invitations that are mailed to the postal addresses of the guests. State dinners require close coordination between the White House Executive Chef and the White House Executive Pastry Chef who plan and prepare a four or five-course meal, as well as the White House Chief Floral Designer who arranges flowers and decorations on the candle-lit tables.
As is customary for all incoming state visits by foreign heads of state, a state dinner follows a State Arrival Ceremony which occurs on the South Lawn earlier in the day. In addition, state dinners held in recent years are also given media coverage by the public affairs TV channel, C-SPAN.
In the late 19th century, the term state dinner became synonymous with a dinner hosted by the president honoring a foreign head of state. The first visiting head of state to attend a state dinner at the White House was David Kalakaua of the Kingdom of Hawaii, who was on a state visit of the United States, hosted by Ulysses S. Grant on 12 December 1874.
The restoration of the White House by the architectural firm McKim, Mead, and White in 1902 created a more proper setting for official entertainment to occur. When the president's office moved to the newly constructed West Wing, the Neoclassical remodeling of the Executive Residence's state rooms gave Theodore Roosevelt a perfect venue reflecting the United States' growing power and influence around the world. While the White House underwent a complete interior reconstruction from 1948 to 1952, Harry S. Truman and Bess Truman lived at Blair House and state dinners were held in local hotels in the nation's capital. Long banquet tables were always used in the State Dining Room prior to the administration of John F. Kennedy. However, these were permanently discarded by Jacqueline Kennedy and replaced with round tables which could seat a far greater number of guests, approximately 120 to 140, in such a tight and confined space. To this day, presidents and first ladies continue to add their own personal touches and flair in entertaining foreign guests of state at the White House, having full access to the vermeil collection of Gilding candelabras and flatware, the President's House crystal pattern, as well as the priceless collection of White House china which dates from the James Monroe administration to the George W. Bush administration, for use at a state dinner.
After the informal reception in the Yellow Oval Room, the president and the foreign head of state, followed by the first lady and the foreign head of state's spouse, descend the Grand Staircase to the Entrance Hall on the state floor where they are met by the United States Marine Band, "The President's Own". Four ruffles and flourishes, immediately followed by Hail to the Chief, serves as the fanfare for the president's arrival. Often, the national anthem of the foreign head of state's country as well as the Star Spangled Banner are performed.
After a receiving line whereby the president introduces the visiting head of state to all of the invited guests, the president and the visiting head of state, their spouse, if there is one, and the first spouse, if there is one, walk down the Cross Hall and proceed to the State Dining Room where a four or five-course meal, typically consisting of an appetizer/soup, fish, meat, salad and dessert, are served to the guests. The menu planned for a state dinner and prepared by the White House Executive Chef and White House Executive Pastry Chef centers around the national cuisine of the visiting foreign head of state, using local ingredients, flavors, and ethnic foods. Before eating the meal, both the president and the visiting foreign head of state give a speech on a lectern, paying tribute to diplomatic relations between the United States and the foreign head of state's country. Members of the "Strolling Strings," violinists from the United States Marine Band "The President's Own," disperse throughout the State Dining Room and perform for the guests seated around the candle-lit tables. After the meal, the guests are seated in the East Room and are formally entertained by a musical ensemble such as a pianist, a singer, an orchestra, or band of national renown. On past occasions, dancing has also been a component at the conclusion of a state dinner.
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