The secrets of Lhardy consommé: 48 hours of cooking, thousands of liters a year and a ritual of almost two centuries. Emilio Huguenin was inspired by the Parisian Café Hardy to open an establishment in the center of Madrid in 1839.
Since then it has been on the menu at L hardy, the "first restaurant in Spain" that had a menu with fixed prices. "Very few people eat only croquette," says Pascual Fernández, director of the restaurant.