The Masters: The best Champions Dinner menus

Bernhard Langer (1986 & 1994)

Although the dinner is a tradition dating back to 1952, the menus didn’t begin to be recorded until the 1980s, and they were believed to just be traditional, similar food each year. Langer was one of the first players to bring their own culture to the dinner, and many subsequent champions have followed suit. He chose Wiener schnitzel, which is breaded veal, and Black Forest cake, two popular meals in Germany. He won his second Green Jacket in 1993, and he must have thought the veal didn’t go down well, as he switched to turkey and dressing for his main.