During the reign of Louis XVI
Continue to refine the culinary methods and create menus for celebrations and meals
The conduct of the Palace of Versailles Included breakfast and lunch and dinner ceremonies every night
Which was attended by tens and hundreds of diners
The vast kitchen that expanded and grew parallel to the expansion of the palace employed more than 2000 workers, chefs and cooks

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french gastronomy of louis xvi
chronicle of the haute French cuisine
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CUISINIER FRANCAIS
1651 by Francois de la Varenne
history of food
anthropology of food and science
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