I am having a moulin Rouge themed party? ideas please?

Question

i need some ideas for guys costumes most of the girls already know what there wearing, i am wearing a corset with fishnet stockins and heels with a big feather attached to my shorts and lots of diamonds. ideas for drinks, red carpet, lots of moulin rouge posters any decorations and where to order them from would be helpful please? X nd O

Answer 1

everybody should be naked

Answer 2

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Moulin Rouge Party



This is the PartyOz guide to the perfect Moulin Rouge Party with all the ettiquette, ideas, costumes and party games.

      



Kick up your heels and Can-Can with a Moulin Rouge Party. Here’s some advice and tips for holding a party that your guests will surely love.

Costume Suggestions

Tell guests to dress in a stylish Paris fashion.

Can-Can dancers are a great costume idea for the ladies, while the men can don tails and top hats.

Monocles and handlebar moustaches would be a nice touch.

Decorations

Decorate the house in rich, vibrant colours.

Make your own stage lights by cutting paper plates in half and folding curves in them.

Paint them gold for added effect and line them on the floor along the walls.

Use Christmas lights to set behind the plates, or you could even use torches and make larger stage lights. Avoid using candles, as this wouldn’t be safe.

You can add a theatrical touch to windows and doorways by making curtains of deep red cloth. Tie them back with yellow sashes for a stage curtain feel.

Food Suggestions

Make a bright green punch using green liqueurs to serve as Absinthe.

Serve rich luscious pastries like cakes and croissants. Make cupcakes and decorate them with thick dollops of cream and cherries.

Give sausages a fun touch by making a fake cigar box to serve them in and have a friend walk about serving them like the cigarette girls of old.

http://www.costumzee.com,

Quick and easy - no sewing required

Items you will need: (Hit your return key to start a new line)

Red leotard

Fishnet stockings

Red boa

High heel shoes

Lots of red blush

Eye shadow

Glitter

Lipstick (red)

Instructions:

Put your fishnets and leotard on.

Put the Boa around you.

Put your high heels on.

Take the blush and put it on thick (you may want to use foundation).

Then put the eye shadow on.

You don't want to put a lot of glitter on so it takes up your whole face, but put sort of a lot on.

And the lipstick...you can go crazy as to how much you put on.

http://www.thatsthespirit.com

http://allrecipes.com/Recipes/World-Cuis...

National cuisine

French cuisine has evolved extensively over the centuries. Starting in the Middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.

[edit] History

[edit] Middle Ages



John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, ca 1410.In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off large pieces held between the thumb and two fingers. The sauces of the time were highly seasoned and thick, and heavily flavored mustards were used. Pies were also a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later evolved into the modern dessert, and typically consisted of dragees (in the Middle Ages meaning spiced lumps of hardened sugar or honey), aged cheese and spiced wine, such as hypocras.[1]

The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and fall afforded abundance, while winter meals were more sparse. Livestock was slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers would be brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered to be fish, so during Lent the salted meats of these sea mammals were eaten.[2]

Artificial freshwater ponds, often called stews held carp, pike, tench, bream, eel, and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but relatively rare, and included venison, wild boar, hare, rabbit, and birds. Kitchen gardens provided herbs including some such as tansy, rue, pennyroyal, and hyssop which are rarely used today. Spices were treasured and very expensive at that time — they included pepper, cinnamon, cloves, nutmeg, and mace. Some spices used then, but no longer today in French cuisine are cubebs, long pepper (both from vines similar to black pepper), grains of paradise, and galengale. Sweet-sour flavors were commonly added to dishes by the use of vinegars and verjus combined with sugar (for the affluent) or honey. A very common form of food preparation was to finely cook, pound and strain mixtures into fine pastes and mushes, something believed to be highly beneficial to the ability to make use of nutrients.[3]

Visual display was highly prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum. Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact; the feet and beak being gilded with gold. To deal with the fact that both these birds are tough, stringy, and of a rather unpleasant flavor, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.[4]

The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI, then the Dauphin who was son of John II. The Dauphin became Charles V in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it.[5]



Les Halles market.

[edit] Ancien régime

During the ancien régime Paris was the central hub of culture and economic activity, and as such the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as Les Halles, la Mégisserie, those found along Rue Mouffetard, and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages. In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field.[6]

There were two basic groups of guilds — first, those that supplied the raw materials; butchers, fishmongers, grain merchants, and gardeners. The second group were those that supplied prepared foods; bakers, pastrycooks, saucemakers, poulterers, and caterers. There were also guilds that offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issue with butchers and poulterers, who sold the same raw materials.[7] The guilds also served as a training ground for those within the industry. The degrees of assistant-cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those who worked in the royal kitchens did fall under the guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' guild regulations allowed for this movement.[8]

During the 15th and 16th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner.[9] The dish called cassoulet has its roots in the New World discovery of haricot beans, which are c

Answer 3

you should cough up blood and faint at some point.

Answer 4

Go with the classic tux and tie with matching hats for the guys. Or a white sando shirt, capri slacks, suspenders, and wool gloves with the fingers cut off as a bohemian worker. Just think "Spectacular! Spectacular!"

Answer 5

party city is always good:  http://www.partycity.com/

also try: www.oriental trading company.com

also try: www.shindigz.com

have fun and good luck!!

Answer 6

can can dancer

Answer 7

you should have one of the beverages be "absinthe" (not really, obviously, but the same color...you could add green food coloring to sprite)