James Beard Foundation Presents “French Haute Cuisine: An Elaborate Historical Meal Set in Louis XIV Versailles”

Location: Platform by the James Beard Foundation, 25 11th Ave, New York, NY 10011, USA

Join authors Victoria Flexner and Jay Reifel of Edible History for an elaborate feast set in Louis’ XIV’s Versailles, inspired by their new historical cookbook, A History of The World in Ten Dinners: 2,000 Years, 100 Recipes.

Guests will enjoy a five-course feast of dishes straight from the pages of La Varenne’s seminal 1651 French cookbook, Le Cuisinier François, which ushered in a new era of French cuisine. While Louis XIV reigned from his magnificently opulent palace, Versailles, the culinary identity of France transitioned from its Medieval past to what would become French haute cuisine as we know it today.

While dining on the cuisine once eaten at the court of Versailles, guests will learn about the royals, the aristocrats, and the servants who lived within the palace walls—the dramatic politics and larger-than-life personalities who made this period of French history so fascinating. A live Q&A with the authors will likely follow the meal. Seating is limited!

Menu with Wine Pairing

Hors d’Oeuvre 

Crayfish Pottage with Tarragon, Mushroom Essence, and Toasted Brioche

Godiveau Pie with Spiced Veal Farce Tidbits, Asparagus, Chard, and Sweetbreads

Capon and Oyster with Heirloom Rooster, Poached Oyster, and Bayonne Ham

Sapere Sparkling Blanc NV 

Sapere Sparkling Rosé NV

Dinner 

Frog’s Legs with Green Pea Purée, Sorrel, White Verjus, and Pomegranate

La Follette Los Primeros Chardonnay 2020 

Larded Hare Saddle with Pepper Sauce, Parsnips, Berkshire Pork Lard, Orange, and Nutmeg

Domaine Isle Saint Pierre Rosé 2022 

Mussel-Stuffed Carp with Chanterelles, Capers, and Artichoke Heart in Puff Pastry

Tenuta Foresto Cotes du Rhône 2020 

Frangipane Torte > Hand-Stretched Pastry with Almond, Pistachio, and Currants

Whores’ Farts > Meringue with Orange Blossom Water and Edible Gold

Pocas Junior 20-Year-Old Tawny Port











When: Tue., Nov. 28, 2023 at 7:00 pm - 10:00 pm

Location: Platform by the James Beard Foundation, 25 11th Ave, New York, NY 10011, USA

Join authors Victoria Flexner and Jay Reifel of Edible History for an elaborate feast set in Louis’ XIV’s Versailles, inspired by their new historical cookbook, A History of The World in Ten Dinners: 2,000 Years, 100 Recipes.

Guests will enjoy a five-course feast of dishes straight from the pages of La Varenne’s seminal 1651 French cookbook, Le Cuisinier François, which ushered in a new era of French cuisine. While Louis XIV reigned from his magnificently opulent palace, Versailles, the culinary identity of France transitioned from its Medieval past to what would become French haute cuisine as we know it today.

While dining on the cuisine once eaten at the court of Versailles, guests will learn about the royals, the aristocrats, and the servants who lived within the palace walls—the dramatic politics and larger-than-life personalities who made this period of French history so fascinating. A live Q&A with the authors will likely follow the meal. Seating is limited!

Menu with Wine Pairing

Hors d’Oeuvre 

Crayfish Pottage with Tarragon, Mushroom Essence, and Toasted Brioche

Godiveau Pie with Spiced Veal Farce Tidbits, Asparagus, Chard, and Sweetbreads

Capon and Oyster with Heirloom Rooster, Poached Oyster, and Bayonne Ham

Sapere Sparkling Blanc NV 

Sapere Sparkling Rosé NV

Dinner 

Frog’s Legs with Green Pea Purée, Sorrel, White Verjus, and Pomegranate

La Follette Los Primeros Chardonnay 2020 

Larded Hare Saddle with Pepper Sauce, Parsnips, Berkshire Pork Lard, Orange, and Nutmeg

Domaine Isle Saint Pierre Rosé 2022 

Mussel-Stuffed Carp with Chanterelles, Capers, and Artichoke Heart in Puff Pastry

Tenuta Foresto Cotes du Rhône 2020 

Frangipane Torte > Hand-Stretched Pastry with Almond, Pistachio, and Currants

Whores’ Farts > Meringue with Orange Blossom Water and Edible Gold

Pocas Junior 20-Year-Old Tawny Port

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