DINING DURING THE REIGN OF LOUIS XIV:
A Taste for Luxury

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ENTRÉE

• SALAD OF MIXED GREENS WITH MUSTARD VINAIGRETTE

POTAGE

• PEAS AND ASPARAGUS SOUP

• CHICKEN BISQUE

PLATS PRINCIPAL

• MONKFISH IN WINE AND BUTTER SAUCE

• BOAR SAUSAGES

PLATS D’ACCOMPAGNEMENT

• BRAISED CUCUMBERS

• SPINACH WITH RAISINS AND AROMATIC SPICES

ENTREMETS

• FRICASSEED ARTICHOKES

DESSERT

• PEAR COMPOTE WITH CHANTILLY CREAM

• PINEAPPLE SPONGE CAKES

• CANDIED ORANGE PEELS