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
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
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 PortBuy tickets/get more info now