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A Recipe for Success

Published on , by Sarah Hugounenq
Auction on 24 October 2018 - 13:45 (CEST) - Salle 5-6 - Hôtel Drouot - 75009

2018 is decidedly the year of gastronomy in all Europe's royal residences. While tickling the taste buds, the programme also nourishes considerable political ambitions.

Jean-Baptiste Oudry (1686-1755), "Nature morte au buste de l'Amérique" (Still life... A Recipe for Success
Jean-Baptiste Oudry (1686-1755), "Nature morte au buste de l'Amérique" (Still life with bust of America), 1722, oil on canvas, 178.3 x 142.5 cm.
© RMN-GP (Château de Versailles)/Gérard Blot
Partridge soup with cabbage, veal's ear croquette, émincé of fattened chicken with cucumber, baby rabbit à la Genevoise, loin of mutton with iced water… As impressive as it is mouth-watering, this menu for the meal wolfed down by Louis XV on 21 June 1751 has been unearthed from the Château de Versailles archives for an unprecedented project shedding light on heritage through the prism of gastronomy. A thematic audioguide will provide fresh material for a tour of the Grands Appartements – and the Petits Appartements, too, with human mediation. The visit will be multidisciplinary, mingling artistic, culinary, social and political considerations, and will cover the iconography of various species (like tomatoes, which were used for decoration before being eaten), as well as the expertise of the royal porcelain factories. The strict etiquette in vogue at the sovereign's table, where 500 officers of the king's household had to parade before him, reminds us that his meals were nothing less than a further instrument…
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Wednesday 24 October 2018 - 13:45 (CEST) - Live
Salle 5-6 - Hôtel Drouot - 75009 Paris
Beaussant Lefèvre & Associés