Freeze on images of historic gastronomic events under the Empire, featuring the major players from the Napoleonic era and their eating habits.
With the focus on famous chefs, restaurants and culinary specialities, find out not only about the inventions and events that had a major effect on cooking (methods of conserving food, the Continental Blockade, the use of sugar beet …) but also discover the stories and anecdotes from the kitchens, sculleries and tables (whether elegant or set up in the soldier’s bivouac). The good reputation of French cuisine is well known, but what about English gastronomy?
The re-enactments of June 2012 will be the occasion to participate in a bivouac meal as it would have been at the time of the Napoleonic campaigns. The meal taken by the Duke of Wellington at his Headquarters will also be replicated.
There will be regular guided visits and tasting sessions, with a special tour for children and school parties. Conferences on the subject are also planned.
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