04/11/2025
Did you know?
In the 18th century, the menu wasn’t meant for guests, but for the « officier de bouche, » the royal master of gastronomy in charge of orchestrating feasts.
Each menu was a strategic blueprint, listing dishes, ingredients, quantities, and the order of service. But it wasn’t just about organization... it was also about safety. At a time when poisoning was a real fear for sovereigns, menus allowed the kitchen staff to track every step, know which cook was preparing which dish, and verify every ingredient.
Curious to learn more ? Even more fascinating anecdotes await on our page !
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