The dining routine at the beginning of the nineteenth century consisted of only two meals a day. The first of these, the déjeuner, was resting under silver covers on a small table in the antechamber at 9:30, waiting for the Emperor to give notice of his readiness to eat. The audiences often delayed its serving an hour or more, during which time, in spite of the best efforts of the servants,...
Emperor on trip
The dining routine at the beginning of the nineteenth century consisted of only two meals a day. The first of these, the déjeuner, was resting under silver covers on a small table in the antechamber at 9:30, waiting for the Emperor to give notice of his readiness to eat. The audiences often delayed its serving an hour or more, during which time, in spite of the best efforts of the servants, it often grew cold and stale.
Napoleon’s attitude toward food was simple.
"If you want to eat well," he would tell people, "dine with the Second Consul; if you want to eat a lot, visit the Third Consul; if you want to eat quickly, dine with me."
The table was carried into the salon and the meal served under the auspices of the maître d’hôtel. The menu was simple and allowed the maître d’hôtel little chance to display his artistry.
A soup, a choice of several main courses, two side dishes, rolls, and coffee, were washed down with a bottle of chambertin.<
Napoleon was not a fussy eater, but expressed a preference for plain roast or sautéed chicken, à l'italienne or à la marengo, fried foods and pastries. He was particularly fond of pasta with parmesan cheese. His meat was always well done. He maintained no private cellar, and his wine was almost always chambertin, heavily watered. The service on which the meal was served was entirely of silver, but of a simple and unostentatious design. Gold vermeil was use only on Sundays and state occasions.
Napoleon nearly always ate his déjeuner alone, although a stream of visitors came and went. He ate hastily and rather messily, going swiftly from soup to main course to dessert and back again until he was satisfied, in the end leaving a substantial part of the meal untouched. In seven or eight minutes he was done, and ready to turn his attention to his visitors.
