November 28, 7:00 P.M. Dinner: Feasting at Versailles with Edible History
November 28, 2023 07:00 PM
French Haute Cuisine: An Elaborate Historical Meal Set in Louis XIV Versailles
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.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
Menu
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
About Victoria Flexner:
Victoria Flexner is a food historian and the founder of Edible History. She holds a degree in History from the University of Edinburgh in the United Kingdom and a Masters in Historical Studies from The New School in New York City. Flexner worked at The Metropolitan Museum of Art, The New York Public Library, and The Intrepid Sea, Air and Space Museum before founding Edible History. In 2018, she held a residency at The Museum of Food and Drink, hosting monthly dinners based on a wide range of historic periods, including a feminist dinner party based on Judy Chicago’s The Dinner Party which received write ups in Vogue and The New Yorker. In 2021 Rizzoli acquired A History of The World in Ten Dinners, a sweeping historic cookbook, with history written by Flexner and period recipes adapted for the modern home cook by Edible History executive chef Jay Reifel
About Jay Reifel :
Jay Reifel is Edible History’s executive chef. He has a background in fine dining, classical pastry, and has a deep love of history, especially as it relates to food and culture. In his culinary career, he has worked with food scientists, historians, and translators, eaten everything from pig's brains to live insects, learned from them all, and thinks you should, too.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.