The traditional fish soup, prepared by a team of six Taiko chefs, featured a unique recipe using 260 kilograms of carp from Czech fish ponds, 130 kilograms of vegetables (mainly carrots, celery, and parsley), 40 kilograms of onions, 90 kilograms of flour, 65 kilograms of butter, 60 liters of cream, brandy, and caramel.