The Foods That Marie Antoinette Enjoyed As The French Revolution Erupted Around Her.
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.
provides are a font of inspiration.
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?