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From the Kislak Stacks

The French Origins of the Restaurant: The 1802 Menu of Antoine Beauvilliers, Restaurateur

Lynne Farrington, Senior Curator
Virtual event
Image of a nineteenth-century kitchen, vignette to Beauvilliers
Title-page vignette, Antoine Beauvilliers, L'Art du Cuisinier (Paris: Pilet, 1814)
 
Detail from 1802 menu showing desserts
Desserts, detail from 1802 Beauvilliers menu

Friday, February 11, 2021, noon-1pm

It is generally agreed that the modern restaurant had its beginnings in Paris in the mid to late 18th century. Among these early restaurateurs was Antoine Beauvilliers, who ran a renowned restaurant in the years prior to and following the French Revolution. This talk will explore the early history of restaurants and showcase materials relating to Beauvilliers’ restaurant and its celebrity chef, including a rare surviving 1802 menu, his two-volume 1814 cookbook, and an 1803 sketch of the experience of eating a meal at the restaurant by an Englishman who frequented it both pre- and post- Revolution. 

Register to get the Zoom link.

 

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