Racines Versailles
by Agathe Giraud
Agathe Giraud is a pastry chef, independent researcher, and teacher specializing in 17th and 18th-century desserts from the French royalty. She explores the time period in her cooking classes in Versailles.
From Past to Present
On my first visit to the palace, I wanted to taste Versailles. Questions filled my mind:
What desserts were the king and queen eating? How were they made? How did they taste? And how were they served?
I needed to know. Let’s find out.
Marie Antoinette’s Brioche?An investigation into an 18th-century recipe that eludes me