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Posted on 06/13/2026 11:49:46 AM PDT by MinorityRepublican
Trump, who is trying to make progress on finalizing an Iran war deal in the coming days, is expected to have a busy schedule of one-on-one meetings with foreign leaders on the sidelines of the summit in the French lakeside town of Evian-les-Bains, according to senior administration officials who briefed reporters on the condition of anonymity under ground rules set by the White House.
The Republican president is expected to discuss with U.S. allies plans to remove mines from the Strait of Hormuz as confidence grows for a deal, one official said.
Britain and France, both G7 members, have expressed interest in assisting with demining the critical waterway once the conflict is paused.
Trump also plans individual meetings on the sidelines of the summit, which opens Monday, with the leaders of Egypt, Qatar and United Arab Emirates to discuss efforts to wind down the Iran war.
Macron’s office said the French president will host Trump for a dinner Wednesday to mark the occasion of the 250th anniversary of the independence of the United States, at the Palace of Versailles, “a historic symbol of Franco-American friendship.”
The palace was the residence of French kings from the time of Louis XIV to Louis XVI. It regularly hosts heads of state and foreign dignitaries.
(Excerpt) Read more at washingtonpost.com ...
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The Palace was also used as a dump by the French revolutionaries for many a year. When I visited back in the 1990s some parts were restored but other parts looked shabby and run down. I assume Trump and Macron will be in one of the nicer spots.
Evian-les-Bains seems to be at a distance from Gay Paarrie.
Don’t eat the snails.
Wicked Macron knows that holding court at the palace appeals to President Trumps ego, and will try to entice President Trump into supporting the evil goals and desires of his anti-Christ masters at the WEF.
Macron, Starmer, Carney, Merz, Sanchez and others are there to safeguard their agenda 2030 plans and timelines and wait out the USA until they can bring it back into the fold.
You’d think at a fancy restaurant like this, at these prices, you would be able to keep the snails off the food! There’re so many snails in there, you can’t even see the food!
All the gaudy gold and mirrors will give Donald decorating ideas for his new ball room
;^)
I’ve never been able to eat one.
The Palace of Versailles is a breathtaking symbol of absolute monarchy, French artistry, and European history, with its opulence, gardens, and political significance through the centuries.
Past Versailles dinner menus—known as the “Royal Feast” (Festin Royal)—are a theatrical, multi-course experience that reimagines the 18th-century “services” of Louis XIV’s court into modern French haute cuisine.
The menu changes continuously based on seasonal ingredients, but a typical dinner follows this multi-step structure:
The Soup & Starters (Oille)
Meals commence with lightened reinterpretations of historical royal starters:
Vegetable Oille: A refined, lighter take on the traditional rich meat soup.
Foie Gras: Golden duck foie gras served with chanterelle mushrooms and fir tree buds.
Seasonal Vegetables: Stuffed summer baby vegetables or chilled vegetable medleys.
The Fish Course (Relevé)A dedicated seafood wave featuring locally-sourced catches:Plaice or Cod: Served à la meunière with new potatoes and citrus fruits.Sole or Turbot: Prepared with crayfish, champagne sauces, or multi-colored cauliflower.
The Roast & Savory Pies (Rôt)Rich meats mimic the grandeur of the sovereign’s principal table settings:Roast Suckling Lamb: Slow-cooked lamb shoulder or roast lamb accompanied by artichokes and tagetes.
Gourmet Game Pies: Hot guinea fowl pie or sweetbread pie.Seared Beef Fillet: Often served alongside traditional Pommes Anna.
The Sweet Finale (Fruits & Pastries)The meal concludes with artistic confections using custom chocolates and seasonal fruit profiles:
The Louis XIV: A signature layered dark chocolate and praline dessert lacquered with real gold leaf.
Fontainebleau: Light dairy dessert paired with wild strawberries and tansy sorbet.
Louis XV’s Elixir: A contemporary dessert blending rhubarb and green tea flavors.
I also toured the place in the 1990’s and it all looked pretty good to me.
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