Napoleonic Pleasures

Eggs are good for youSecond only to meat when it comes to culinary diversity are eggs. This excellent foodstuff full of nourishment holds benefits for the healthy and sick, rich and poor alike.Fresh eggs soothe soreness of the chest; old ones are liable to upset those of a choleric or nervous temperament. To find out […]

This is a light dough thrown into boiling water which is then cooked for a few minutes in the oven. Children are particularly fond of these little cakes. Nowadays, little triangular cakes, flavoured with anise, are still sold in pâtisseries in the Auvergne region.

Rice, are you done?In the 19th century, in classic French cuisine, rice was used in savoury dishes simply as a supplementary ingredient, useful as a base for soups; its use was primarily in sweet dishes along with eggs. On the other hand, rice as a basic foodstuff, accompanying a sauce, was a reality for most […]

AnglomaniaEngland was certainly the enemy of old, but it remained oh so attractive. High society envied the gentleness of English manners, the good cut of English clothes, the speed and comfort of English cabriolets, and was fascinated by English gothic novels peopled by ghosts and ruined towers. When it came to cooking, the level of […]