The Old Talbott Tavern in Bardstown, Kentucky is believed to be the oldest continuously operating tavern in the country. It was constructed in 1779. Visitors to the tavern may lunch in the room, which served as General George Rogers Clark's headquarters during the American Revolution. Other famous guests were Henry Clay, Andrew Jackson, William Henry Harrison and Aaron Burr. Young Abraham Lincoln and his family stayed in the upstairs front room during a trial for ownership of the family farm which they lost and moved to Indiana. Lodging is still available in that room and some other rooms. Diners will enjoy the early 1800s Colonial Room in which Queen Marie of Romania had tea in 1926, and the upstairs room, where according to tradition, murals painted by companions of exiled King Louis Phillippe were defaced by Jesse James, who fired his pistols at the picture. One of the Tavern's famous dishes is Chicken Phillippe, named after King Louis Phillippe of France. Old Talbott Tavern Chicken Phillippe For each serving: 2 boned chicken breast halves Flour for dredging, seasoned with salt and pepper Lard for frying Worcestershire sauce Poultry seasoning bay leaf 2 to 3 teaspoons red wine vinegar 1 tablespoon brandy 1 to 2 tablespoons Burgundy wine Dredge chicken breast halves in seasoned flour; in skillet. braise chicken in lard until flour is browned. Place in oven-proof pan, sprinkle with Worcestershire sauce and poultry seasonings, and top with bay leaf and wine vinegar. Cover and bake at 350 degrees 15 minutes, uncover, remove from oven, and flame with brandy. Replace in oven when flame is out and cook additional 5 minutes. Just before serving ladle Burgundy on top. Serve on wild rice. This is a delicious dish. I have had it and others several times at the Old Talbott Tavern. It certainly was a dish fit for a King. From: "Dining In Historic Kentucky", by Marty Godbey, page 118.