King Charles has been accused of delivering a "slap in the face" to Royal Family staff by a former royal chef.
The King invited renowned French chef Raymond Blanc to assist with preparations for Tuesday's state banquet honouring President Emmanuel Macron.
A Buckingham Palace spokesman described the collaboration as an example of "L'Entente Cordiale in the Kitchens".
The 75-year-old chef, who operates Le Manoir aux Quat'Saisons in Oxfordshire and serves as a King's Foundation ambassador, was initially announced as helping to "create the first course and dessert" for the prestigious event.
King Charles has been accused of delivering a "slap in the face" to Royal Family staff by a former royal chef.
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However, Blanc later revealed he was also asked to work on the main course, though he chose to delegate this responsibility to the Royal Household's head chef, Mark Flanagan.
The decision has sparked fierce criticism from Darren McGrady, who served as personal chef to the late Queen Elizabeth, Princess Diana, Prince William and Prince Harry.
McGrady declared the move a "huge slap in the face to the palace royal chefs".
"I get that Raymond Blanc is one of the best chefs in the world, and I get that he is a King's Foundation ambassador, and I get that 'the collaboration is in the spirit of Entente Cordiale' but it's a huge slap in the face to the palace royal chefs," McGrady told the Mail.
The King invited renowned French chef Raymond Blanc to assist with preparations for Tuesday's state banquet honouring President Emmanuel Macron.
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He added: "For sure, Macron will not be bringing in British chefs for a King Charles state visit to France."
Blanc defended the collaboration, emphasising his decision to include the Royal Household's head chef in the preparations.
"I wanted to include Mark," Blanc said. "He's a royal chef who's cooked for the King for many years, plus he's a great friend, it's all part of respect."
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Blanc defended the collaboration, emphasising his decision to include the Royal Household's head chef in the preparations.
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The French chef explained he could have overseen the entire menu but chose to share responsibilities.
He said: "I could have done everything if I'd insisted, but Mark did a beautiful course of Rhug Estate chicken with British produce, with a beautiful tarragon sauce, a French way. It was a splendid occasion."
Responding to McGrady's criticism, Blanc said: "We all have an opinion and I've got a different one. I like to bring people together."