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The Menus-Plaisirs du Roi (French pronunciation: [məny pleziʁ dy ʁwa]) was, in the organisation of the French royal household under the Ancien Régime, the department of the Maison du Roi responsible for the "lesser pleasures of the King", which meant in practice that it was in charge of all the preparations for ceremonies, events and festivities, down to the last detail of design and order.
The film focuses on the Troisgros family's Michelin 3-star restaurant "Le Bois sans feuilles" ('The Woods Without Leaves') and the farms which provide them the food, with more brief segments focusing on two other Troisgros' restaurants, Le Central and La Colline du Colombier.
The Royal Council, an informal group of ministers that advised Louis, was dissolved and replaced by a tighter knit privy council, the "Ministère du Roi". Artois, Berry and Angoulême were purged from the new "ministère", and Talleyrand was appointed as the first Président du Conseil, i.e. Prime Minister of France. [113]
The Palais-Royal (French: [pa.lɛ ʁwa.jal]) is a former French royal palace located on Rue Saint-Honoré in the 1st arrondissement of Paris.The screened entrance court faces the Place du Palais-Royal, opposite the Louvre.
Johann Heinrich Karl Menu, as of 1820 Freiherr Menu von Minutoli (12 May 1772, Geneva – 16 September 1846, Berlin), was a Prussian Generalleutnant, explorer and archaeologist. Life [ edit ]
They formed a constituent part of the maison militaire du roi de France ("military household of the king of France") under the Ancien Régime. The French Guards, who were located in Paris, played a major part in the French Revolution as most of the guardsmen defected to the revolutionary cause and ensured the collapse of absolute monarchy in ...
The "Maison du Roi" (Household of the King) was the name of the military, domestic and religious entourage around the Royal Family in the Kingdom of France.In essence, the Secretary's oversight was purely formal, as the officers of the "Maison du Roi" were under the direct authority of the Grand Maître of France (Chief Steward of France).
The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653). As in other matters of taste and fashion, France ...