By David Downie
In his trademark witty and informative type, David Downie embarks on a quest to find “What is it concerning the background of Paris that has made it a meals lover’s paradise?” lengthy earlier than Marie Antoinette stated, “Let them devour cake!” (actually, it was once brioche), the Romans of Paris wolfed foie gras, and reside oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two half meal that includes hare stew, eel soup, and honeyed wine; over the last nice dinner party at Versailles a 12 months prior to the Revolution the gourmet Louis XVI savored thirty-two major dishes and 16 cakes; but, in 1812, Grimod de los angeles Reynière, the daddy of French gastronomy, regaled site visitors with fifty-two classes, fifteen wines, 3 forms of espresso, and seventeen liqueurs.
Following the contours of historical past and the geography of the town, Downie sweeps readers on an insider’s gourmand jogging journey of Paris and its environs in A flavor of Paris, revealing the destinations of Roman butcher outlets, vintage Belle Epoque bistros serving diners at the present time and Marie Antoinette’s beautiful vegetable backyard that also offers produce, not to the unlucky queen, yet to the mythical Alain Ducasse and his fashionable eating place contained in the palace of Versailles. alongside the way in which, readers study why the wealthy culinary history of France nonetheless makes Paris the last word arbiter on the planet of food.
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