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Inflection points often have a way of showing us something about the context of events that surround the inflection. The French Revolution and Queen Marie Antoinette’s culinary tastes all have an entwined saga that bears remembering.

Madame Marie Antoinette, the last Queen of France before the French Revolution, was known for her love of food and her extravagant tastes. Born in Vienna, Austria, she brought with her a love of sweet pastries and confections, which she shared with the French court at Versailles.

During her reign, French cuisine was undergoing a transformation, as chefs began to experiment with new ingredients and techniques.

The French Revolution, which began in 1789, would ultimately bring an end to the opulent lifestyle of the monarchy and the aristocracy, but during the years leading up to the revolution, French cuisine was at its peak.

The Sweet Queen

Antoinette, known for her love of sweets, was also particularly fond of the famous French dessert, the macaron.

The origin of the French cookie is somewhat of a mystery. Some say it was first created in the 8th century in Italy and was brought to France by Catherine de Medici when she married King Henry II of France in the 16th century.

Others claim that it was created in the court of King Louis XIV in the 17th century by two French chefs, Pierre Desfontaines and Claude Gerbet.

This delicate cookie, made from ground almonds, sugar, and egg whites, was said to have been a favorite of the Queen.

She also had a sweet tooth for chocolates, and her confectioners were constantly creating new chocolate confections to please her palate.

Marie Antoinette also had a fondness for ice cream, which was a relatively new invention at the time.

She would often request that her chefs create new flavors of ice cream for her to enjoy, and they would oblige with flavors such as strawberry, vanilla, and chocolate.

The Lady Would Tip the Bottle.

Marie Antoinette’s love of food wasn’t limited to sweets alone. She was also a lover of fine wines and champagnes, and she would often entertain guests at Versailles with lavish banquets featuring the finest French cuisine.

The culinary trends of the time were heavily influenced by the luxury and excess of the French court, and many French chefs began to create new dishes that were intended to impress and dazzle their patrons.

One such dish was the famous “Turban of Sole” which was a dish of Sole fish cooked in a rich cream sauce and served in a turban-shaped pastry crust. The dish was said to have been a favorite of Marie-Antoinette and was often served at her banquets.

Another popular dish of the time was the “Suprême de Volaille à la Reine,” which was a dish of chicken in a creamy sauce that was said to have been a favorite of Marie-Antoinette.

The Opulence of French Food Pre-Revolution Cannot Be Overstated.

The excess and luxury of the French court were not lost on the people of France, who were beginning to grow discontented with the monarchy and the aristocracy at large.

The French Revolution, which began in 1789, would ultimately bring an end to the opulent lifestyle of the monarchy and the aristocracy. Like a roller coaster climbing its initial peak, leading up to the revolution, French cuisine was at its climax as well.

Undeniably, Madame Marie Antoinette was a true gourmet, who loved sweets and fine foods, and her taste for luxury and excess was reflected in the culinary trends of the time.

Her love of food and her extravagant tastes were a reflection of the opulence of the French court but ultimately contributed to the discontent of the French people and the fall of the monarchy.

Who can fault a woman, let alone an entire people for following their appetites?

It is said that the famous French Impressionist artist, Claude Monet, loved Crêpes aux Fruits Rouges.

Monet’s Romance

Claude Monet and his wife, Camille Doncieux, had a complex and tumultuous relationship. They met in 1865 when Monet was an aspiring artist and Camille was a model, later marrying in 1870.

He would often ask Camille to make Crêpes aux Fruits Rouges for him while he painted.

It is said that he found the vibrant colors of the red fruits in the dish to be a great inspiration for his art.

Monet was particularly fond of the flavors and colors of fruits.

He would paint still-lifes of fruits, such as apples, pears, and peaches, capturing their brilliant colors and textures.

According to legend, Monet was once visiting a local market and was struck by the beauty of a basket of ripe red cherries.

He was so taken by their color that he immediately purchased the entire basket and brought them back to his studio.

He then proceeded to paint a series of cherry still lifes, experimenting with different lighting and compositions to capture the cherries’ rich red hue.

It’s also said that Monet was particularly fond of apricot. He would often paint apricots in different stages of ripeness, from green to orange to red, to capture the different shades of color.

Food to Inspire Art?

Some historical accounts have alleged that Monet would often set up a still life of a plate of Crêpes aux Fruits Rouges in his studio, and would use it as a subject for a series of paintings.

He would experiment with different lighting and compositions to capture the vibrant colors of the fruits and the delicate texture of the crepe.

Monet would take great joy in sharing his love for Crêpes aux Fruits Rouges with his friends and fellow artists.

He would invite such dignitaries to his home and treat them to delicious breakfasts of crepes and fruits.

He used such hosting opportunities to discuss art and exchange ideas.

It is worth noting that Monet was famous for his passion for food, which he not only enjoyed but also used as a source of inspiration for his art.

The Crêpes aux Fruits Rouges, with such vibrant color and delicate texture, was a perfect subject for him to express his artistic vision.

A fine French culinary treat that came about totally by accident.

Crêpes Suzette is a classic French dessert that was created by accident in 1895.

A 14-year-old assistant waiter, Henri Charpentier, was preparing a dessert for the Prince of Wales (later King Edward VII) at the Café de Paris in Monte Carlo.

He accidentally set the crepes on fire while preparing them with Grand Marnier.

The prince loved the new dish and asked the young chef to name it after the young woman he was dining with, Suzette.

The dish became famous and is still enjoyed by all walks of French society today.

Before you start warming the stove, let’s make sure you have all the necessary cooking equipment on hand that will make cooking this traditional French dessert a breeze.

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or crepe pan
• Spatula
• Ladle (for pouring the batter)
• Saucepan
• Long match or kitchen torch (for flambéing)
• Tongs (to handle the crepes)
• Plate (to serve the crepes)
• Crepe spreader, or “Rateau” (optional).

A crepe pan is a good option for making crepes because it is usually smaller and flatter than a regular skillet, which allows for an even spread of the batter and better control of the thickness of the crepes. But a non-stick skillet can also work.

The crepe spreader is not necessary but it can help to spread the batter evenly in the pan and make the process a bit easier.

A saucepan will be needed to make the orange butter sauce, the long match or a kitchen torch to flambé the crepes, tongs to handle the crepes, and a plate to serve your finished dish.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup orange juice
• 1/4 cup Grand Marnier (orange-flavored liqueur)
• 1/4 cup unsalted butter
• 2 tablespoons sugar
• Orange zest, for garnish
• Powdered sugar, for dusting

Instructions:

1. In a mixing bowl, whisk together the flour, eggs, milk, water, sugar, vanilla extract, and salt.
2. Stir in the 2 tablespoons of melted butter.
3. Heat a non-stick skillet over medium heat.
4. Pour 1/4 cup of the batter into the skillet and tilt the pan to spread the batter evenly.
5. Cook the crepe for about 2 minutes on each side, or until golden brown.
6. Repeat the process with the remaining batter.
7. In a separate saucepan, mix together the orange juice, Grand Marnier, 1/4 cup of butter, and 2 tablespoons of sugar.
8. Heat the mixture over low heat until the butter has melted and the sugar has dissolved.
9. Place a crepe on a plate, and spoon some of the orange sauce over it. Fold the crepe in half, then in half again to form a triangle.
10. Repeat the process with the remaining crepes and orange sauce.
11. Carefully flambé the crepes by pouring a small amount of Grand Marnier over them and lighting it with a match. Be careful as the alcohol can flame up quickly, so make sure you use a long match or a kitchen torch.
12. Once the flame dies out, sprinkle orange zest over the crepes and dust with powdered sugar.
13. Serve and enjoy!

Crêpes Suzette is a classic French dessert.

While a bit elaborate, this recipe results in a delicate and delicious combination of flavors and textures.

Please note that flambéing can be dangerous and should be done with caution. Be sure to follow the instructions carefully and always use a long match or a kitchen torch.

Also, please be outgoing and share your Crêpe-making experiences in the comments along with pictures or videos that detail your process!

Known for his love of food, Churchill took a particular liking to shirred eggs.

According to his personal chef, Churchill would often request them for breakfast during his time in office, and on weekends at Chartwell, his country home.

Churchill had a particular way of eating his shirred eggs; he would break the yolk, and then would add a small amount of salt and pepper, then he would add a small amount of cream and then stir the mixture together before eating it. He believed that the creamy texture and rich flavor of shirred eggs was the perfect way to start the day.

In addition to his love of shirred eggs, Churchill was also known for his hearty appetite and enjoyed a wide variety of foods, including game meats, oysters, and cigars. He was known to have a fondness for champagne and brandy, and was often seen sipping on a glass during meals and meetings.

Despite his love of food and drink, Churchill was also known for his disciplined work ethic and was able to maintain a relatively healthy weight throughout his life.

“A cook who cannot make a good tomato sauce is not a cook.”

Auguste Escoffier, who is considered one of the fathers of modern French cuisine.
He loved the sauce so much that he would always keep a jar of it in his kitchen.

A simple tomato sauce that is made with tomatoes, onion, garlic, and herbs. It’s usually served with pasta, meat, or fish dishes.

Sauce tomate, or tomato sauce, is a staple of French cuisine and has been used in a variety of dishes for centuries.
Our story begins with an unlikely hero. This fabled protagonist has been around so much in modern times that we may have taken for granted that this hero has always been around.
The tomato, a fruit native to South America, was not introduced to Europe until the 16th century. It was initially met with suspicion and was used primarily as a decorative plant. However, by the 18th century, tomatoes had become a common ingredient in French cooking, particularly in the form of a thick, rich sauce.

Tomato sauce is considered a classic French sauce, and it is often used as a base for other sauces and dishes. It is a staple of Provençal cooking and is often used in dishes such as ratatouille, bouillabaisse, and daube. The dish is also used as a base for French pizza.

Before you begin :

When making French Tomato sauce, you will need :

• a large saucepan or Dutch oven to cook the sauce
• a cutting board and knife to chop the onion and garlic
• a can opener to open the can of tomatoes
• a fork or potato masher to crush the tomatoes
• a ladle to scoop the sauce
• a spatula to stir the sauce while it cooks,
• measuring spoons for the sugar, salt and pepper,
• some jars or airtight containers with lids to store any leftover sauce. Additionally, you can use a food mill to puree the sauce or an immersion blender to blend it for a smooth consistency.

Serving Size: This recipe makes about 4 servings

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (28 oz) of whole peeled tomatoes
• 1 tsp sugar
• Salt and pepper, to taste
• 1 tsp fresh thyme leaves (optional)
• 1 tsp fresh basil leaves (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Crush the tomatoes with your hands or a fork and add them to the pan. Stir in the sugar, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
3. Stir in the thyme and basil, if using. Taste and adjust the seasoning as needed.
4. Serve over pasta, with meat or fish, or use as a base for other dishes such as lasagna or pizza.

Plating Suggestions:

• You can plate the sauce over cooked pasta, add some grated Parmesan cheese and some fresh basil leaves for garnish.
• Serve it with a grilled meat or fish and a side of vegetables.

Note: You can also add some red wine or white wine for a richer taste.

The Béarnaise sauce, a beloved French classic, has a rich history steeped in tradition and culture. It is said that the sauce was first created in the late 18th century by a chef named Jules Gouffé, who was working at the prestigious Le Pavillon Henri IV in the town of Saint-Germain-en-Laye, just outside of Paris. According to legend, Gouffé was tasked with creating a new sauce to serve with grilled steak, and after much experimentation, he hit upon the perfect combination of flavors: a rich, buttery sauce infused with the bright, tangy notes of tarragon, shallots, and white wine.

The sauce quickly became a favorite among the elite of French society, who flocked to Le Pavillon Henri IV to sample Gouffé’s culinary creations. The sauce was so popular, in fact, that it was soon being served at some of the most fashionable restaurants and cafes in Paris, cementing its place in French culinary history.

But the story of Béarnaise sauce doesn’t end there. As it gained in popularity, it was also adopted by French immigrants who brought it to America, where it become a staple in many fine dining restaurants.

Today, Béarnaise sauce is considered one of the “mother sauces” of French cuisine and continues to be a staple on menus around the world. It is often served with steak but also with other meats and fish, and is a popular ingredient in many French dishes.

The recipe for Béarnaise sauce is quite simple, yet it takes a skilled hand to create the perfect balance of flavors. The traditional recipe calls for butter, shallots, tarragon, white wine, and a touch of lemon juice to be emulsified together, creating a thick and rich sauce that is both buttery and tangy.

A simple yet elegant flavor.

While the history of Béarnaise sauce may not be as dramatic as some, it is a testament to the enduring appeal of good food, and the way in which a simple recipe can become a beloved staple of a nation’s cuisine. And for that reason, it will remain a classic sauce of French cuisine for many years to come.

Hollandaise sauce is a true testament to the artistry and finesse of French cuisine.

It is a delicate, yet rich and creamy sauce that is made by slowly whisking together butter, egg yolks, and lemon juice over a double boiler.

It is considered one of the “mother sauces” of French cuisine and is the foundation for many other classic French sauces such as Sauce Béarnaise and Sauce Mousseline.

The origins of Hollandaise sauce can be traced back to the courts of medieval France, where it was served as a luxurious accompaniment to meats and fish. However, it was not until the late 18th and early 19th centuries that it truly came into its own as a culinary masterpiece.

It is a true culinary marvel that requires a skilled hand and patience to create. The key to a perfect Hollandaise is to emulsify the egg yolks and butter at just the right temperature, to create a velvety smooth sauce that is both rich and tangy.

The delicate balance of flavors is truly a work of art, and it is a sauce that continues to be a favorite among chefs and diners alike.