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Cuisines of the Palais des Tuileries: Preparation of desserts during a reception under
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Cuisines of the Palais des Tuileries: Preparation of desserts during a reception under
XEE4404803 Cuisines of the Palais des Tuileries: Preparation of desserts during a reception under the Second Empire. Engraving by Barbant, 1864. by Barbant, Charles (d.1922); Private Collection; (add.info.: Cuisines of the Palais des Tuileries: Preparation of desserts during a reception under the Second Empire. Engraving by Barbant, 1864.); Stefano Bianchetti; French, out of copyright
Media ID 22759800
© Stefano Bianchetti / Bridgeman Images
Apple Apron Cook Crockery Dessert Exotic Fruit Feast Gastronomy Kitchen Pear Pineapple Second Empire Tuileries Collection Lemage
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This print titled "Cuisines of the Palais des Tuileries: Preparation of desserts during a reception under the Second Empire" takes us back in time to witness the grandeur and artistry of French gastronomy. Engraved by Barbant in 1864, this image showcases an exquisite scene from a lavish reception held at the Palais des Tuileries. In this bustling kitchen, we see skilled cooks meticulously crafting delectable desserts fit for royalty. The apron-clad chefs are surrounded by an array of crockery and utensils, as they skillfully arrange exotic fruits such as apples, pineapples, and pears into mouth-watering creations. Their expertise is evident in every detail - from the precise cuts on each fruit to the elegant presentation on ornate platters. The atmosphere is one of controlled chaos as these culinary artists work diligently to create masterpieces that will delight guests attending this extravagant affair. The engraving beautifully captures both the human element involved in preparing these delicacies and the opulence associated with fine dining during France's Second Empire. This remarkable piece not only serves as a testament to French cuisine but also offers a glimpse into history, showcasing how food was used as a symbol of power and refinement. It reminds us that even centuries later, our appreciation for culinary excellence remains unchanged.
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