Before the French Revolution, the French nobility indulged in extremely luxurious dining.

At the onset of the French Revolution, the era of lavish feasting for the French nobility also came to an end.

Prior to this, the nobility was renowned for their extravagant lifestyle, most notably reflected in their cuisine.

Fine dining played a crucial role in their societal status.

In the years leading up to the French Revolution, rising food prices and widespread famine sparked discontent among the French commoners towards the nobility.

In October 1789, hungry and unable to afford bread, French women took to the streets of Versailles.

This event starkly reflected the suffering of the lower classes.

However, in contrast, the French nobility immersed themselves in the enjoyment of luxurious cuisine, turning a blind eye and deaf ear to the miserable lives of the commoners outside their walls...

Let's take a look back at the extravagant dining of the French nobility before the French Revolution.

The Palace of Versailles during the reign of Louis XIV was renowned for its opulence and etiquette, closely intertwined with the life of the king himself.

Courtiers at Versailles, like the king, placed great emphasis on refined dining, particularly enjoying culinary competitions.

In 1690, the dish of truffles cooked in water made its first appearance at the Marquis de Louvois' banquet.

Even today, truffles remain an expensive delicacy.

However, before this, nobles scorned truffles as they were considered peasant food.

Champagne was among the popular expensive wines at Versailles.

In the 17th century, Dom Pérignon, a monk, invented champagne, which became fashionable among the upper classes.

Louis XIV particularly adored champagne.

It is said that Louis XVI and Queen Marie Antoinette began the tradition of drinking champagne on New Year's Eve.

Nicolas Stohrer, originally a chef at the Polish court, entered Versailles when the Polish Princess Marie Leszczyńska married King Louis XV.

His baba cake was greatly loved by the French nobility, derived from the Polish baba cake, a pastry soaked in liquor.

A dish named "Bouchée à la Reine" was also named after Queen Marie Antoinette.

Queen Marie Antoinette had a significant influence on French cuisine despite her unhappy life at court.

The "Bouchée à la Reine" was highly esteemed for its uniqueness, a pastry made with chicken and mushrooms.

Queen Marie Antoinette particularly enjoyed hot chocolate flavored with orange blossom.

Her personal chocolatier made her chocolate with orange blossom, much to her delight, although chocolate was beloved by nobles and the wealthy at the time.

Queen Marie Antoinette was also particular about her water, only drinking water from the springs of Aflai.

During the French Revolution, although Marie Antoinette was imprisoned, she was still allowed to enjoy water from the springs of Aflai.

Queen Marie Antoinette had a particular fondness for blancmange.

French nobles in the 18th century were particularly fascinated by oysters.

However, getting seafood like oysters to the table was not easy due to challenging transportation conditions at the time.

Behind the pursuit of various delicacies by the nobility hid a harsh reality.

French nobles also indulged in delicacies such as fried truffle cream cheese balls.

French nobles especially loved buttered eggs on toast, their buttered eggs on toast being more delicious than those of the lower classes.

In the 18th century, French nobles served pumpkin soup in hollowed-out pumpkins lined with puff pastry.

The above depicts the extravagant dining of the French nobility before the French Revolution, truly breathtaking.