Antoine Beauvilliers facts for kids
Antoine B. Beauvilliers (born 1754 – died 1817) was a famous French restaurateur. He opened one of the very first grand restaurants in Paris. He also wrote an important cookbook called L'Art du Cuisinier. Many people, like Jean Anthelme Brillat-Savarin, thought he was the most important early restaurateur. This is because he had a beautiful dining room, well-trained waiters, a great wine cellar, and excellent food. Beauvilliers was known for being a bit plump, with a happy face and sparkling eyes. He dressed very stylishly and always carried a sword. He was good at making rich customers feel special. He would help them choose from the menu and had an amazing memory for faces.
Beauvilliers' Career
Opening a Grand Restaurant
Antoine Beauvilliers came from a humble background. He worked his way up from a kitchen boy. Eventually, he became the chef for Louis XVIII, who was then the Count of Provence.
Beauvilliers opened his own restaurant in Paris. It was called La Grande Taverne de Londres. This happened sometime between 1782 and 1786. His restaurant was located in the famous Palais-Royal area. It was made for wealthy and important guests. The restaurant had fancy mahogany tables. It also featured sparkling crystal chandeliers. The tablecloths were made of fine linen. Beauvilliers had a very large collection of wines. His waiters were always dressed elegantly.
The menu offered many delicious dishes. Some examples included partridge with cabbage. There were also veal chops grilled in buttered paper. Another popular dish was duck with turnips.
At one point, Beauvilliers was forced to close his restaurant. This was due to political changes in France. He had to live away from his business for a while. When he reopened La Grande Taverne de Londres, things had changed. People's tastes were different. He did not have as much success as before. The restaurant finally closed its doors in 1825.
Writing a Famous Cookbook
In 1814, Antoine Beauvilliers published a two-volume book. It was titled L'art du Cuisinier. This book included many detailed pictures. It quickly became a classic in French gastronomy. Gastronomy is the art of choosing, cooking, and eating good food.
A second edition of his cookbook came out in 1821. It also included an extra section. An English version was published in London in 1824. This English book was called The Art of French Cookery.
