Frivolous Foods The French Upper-class Ate While The Peasants Starved

Summary

Before the French Revolution, the aristocracy reveled in extravagant feasts that starkly contrasted with the struggles of the common people. Lavish dishes like chocolate with orange blossoms, truffles, and oysters were served at Versailles, where chefs competed to create novel and luxurious meals. Marie Antoinette's love for chocolate and exclusive water, along with decadent pastries like meringues and the Baba cake, showcased the aristocratic obsession with indulgence. Meanwhile, the elite's fascination with novelty, including strange dishes like 'chicken in bagpipes,' revealed their detachment from the dire realities faced by the peasants.

Takeaways

• 😀 Marie Antoinette had a personal chocolate chef, making her love for chocolate a symbol of aristocratic excess.
• 😀 French aristocrats in the 18th century enjoyed elaborate meals with expensive ingredients like poached truffles and oysters.
• 😀 The court at Versailles was a place of culinary extravagance, with banquets designed to impress and outdo each other.
• 😀 Many elite cookbooks of the time were vague in their instructions, often written in a manner similar to creative recipes rather than precise culinary guides.
• 😀 Novelty foods, such as 'chicken in bagpipes,' were served at aristocratic feasts, showcasing the shock value of elite dining.
• 😀 Marie Antoinette was known for her strict preference for water sourced from a specific spring, a luxury she maintained even in prison.
• 😀 Champagne became a favorite drink at Versailles, largely popularized by Louis XIV and perfected by Dom Pérignon.
• 😀 Brioche, a rich buttery bread, was a favorite among the elite, becoming a symbol of wealth and indulgence.
• 😀 Dishes like the multi-layered milfoy (Napoleon) and baba cake, soaked in fortified wine, catered to the royal sweet tooth and taste for decadence.
• 😀 The aristocracy’s obsession with unusual and shocking foods, such as bird stomachs with sandy vegetable juice, reflected their detachment from the struggles of the common people.
• 😀 The French royal court's preoccupation with culinary novelty and extravagance contributed to the growing resentment that led to the French Revolution.

Q & A

What made the meals of French aristocrats before the revolution so decadent?

The meals were extravagant because aristocrats could afford expensive ingredients and hire master chefs, creating elaborate and indulgent dishes that the common people could not access.

What role did chocolate play in the life of Marie Antoinette?

Marie Antoinette had a personal chocolate chef and was known for enjoying rich chocolate concoctions, such as chocolate with orange blossoms, which was a symbol of luxury among the aristocracy.

How did Louis XIV's court influence the food culture of the time?

Louis XIV's court at Versailles set the standard for aristocratic dining, where elaborate meals and rituals around food were a display of wealth and status. The palace became a hub of excess with extravagant menus.

Why were truffles considered peasant food until they were embraced by the aristocracy?

Truffles were initially seen as food for the poor because they came from the ground, but once aristocrats tasted their rich flavor, they became a luxury item on menus, such as at the Marquis de Louvois's banquet.

What was the significance of oysters in the pre-revolutionary French aristocracy?

Oysters were highly prized among the aristocracy, with a complex system in place to deliver fresh seafood to Versailles. Their popularity even led to a tragic incident where a chef committed suicide after failing to deliver oysters for a banquet.

How did cookbooks in the 18th century differ from modern cookbooks?

18th-century cookbooks were often vague in their instructions and did not use standardized measurements. They were more about showcasing culinary creativity for the elite rather than providing clear recipes for the masses.

What was the dish 'chicken in bagpipes' and why was it unique?

The dish 'chicken in bagpipes' involved cooking chickens in inflated land bladders, creating a novel and shocking culinary experience for aristocratic guests. It was an example of how food was used to surprise and amuse the elite.

What was Marie Antoinette's attitude towards public dining and what did she prefer?

Marie Antoinette was uncomfortable with the elaborate public dinners at Versailles and preferred to eat in private. However, she occasionally indulged in extravagant meals, like breaded foie gras.

What role did champagne play in the court of Versailles?

Champagne became a favorite drink among the French elite, particularly under Louis XIV. The popularity of champagne continued through the reigns of his successors, and it became associated with celebrations, including New Year's traditions.

Why was Marie Antoinette particular about her water, and what was the source of her preferred water?

Marie Antoinette was very particular about her water due to the risks of contamination. She refused to drink water from any source other than a spring at Ville d'Avray near Versailles, which she found safe for consumption.