Königsblau

September 1740: the year of Frederick II's accession to the throne. The king entrusts one of his personal chefs, Honoré Langustier, who hails from Alsace, with the delicate task of investigating the death of an adjutant. The clever culinary artist, who has an insatiable penchant for daring thought experiments as well as good food, begins his investigation, with a royal permission letter granting him access to the most secret chambers of the court. Court life, the everyday experiences of citizens and rogues in mid-18th century Prussian Berlin, as well as fine cuisine, music, art, philosophy, natural sciences, and literature come into focus—no area is left unexamined by Langustier in his adventurous inquiries, which he discusses in vivid kitchen conversations with his daughter Marie and Police Prefect Jordan.