of Tables
1 Chapter 7Table 7.1. Food practices in space and time (source: Olivier Etcheverria)
List of Illustrations
1 Chapter 2Figure 2.1. Menu from the restaurant VéryFigure 2.2. Map of restaurants and cafés at the Palais-Royal at the end of the 1...Figure 2.3. Map of restaurants and cafés at the Palais-Royal today (source: fiel...Figure 2.4. Le Grand Véfour (source: Olivier Etcheverria)Figure 2.5. Inside the Bouillon Racine, located at 3, rue Racine (source: Olivie...Figure 2.6. Restaurant Allard, located at 41, rue Saint-André-des-Arts (source: ...
2 Chapter 3Figure 3.1. Map of 3-star Michelin restaurants from 1933 to 1939 (source: accord...
3 Chapter 4Figure 4.1. Map of the location of 3-star Michelin restaurants in Paris in 2019 ...Figure 4.2. Mr. T kebab from the restaurant Mr. T, 38, rue de Saintonge (source:...Figure 4.3. Roast leg of lamb, cut up and served in the slicing car (source: Oli...Figure 4.4. Inside Espace Gourmand Capucin signé Bras (source: Olivier Etcheverr...Figure 4.5. Outside Espace Gourmand Capucin signé Bras (source: Olivier Etchever...Figure 4.6. a) Megève meadowsweet faisselle in a thin shell; b) strawberry and o...Figure 4.7. Map of the location of the Passage des Panoramas restaurants in Pari...Figure 4.8. Caffè Stern , 47, Passage des Panoramas (source: Olivier Etcheverria...Figure 4.9. At Bisou Crêperie , the “Freak crêpe”: Nutella, caramel, Breton shor...Figure 4.10. In Racines , the vitello tonnato (source: Olivier Etcheverria). For...Figure 4.11. Location of Japanese restaurants on rue Sainte-Anne in Paris in 201...Figure 4.12. La Taverne de Zhao, 49, rue des Vinaigriers in Paris (source: Olivi...Figure 4.13. Map of the location of Portuguese restaurants in Versailles in 2019...
4 Chapter 5Figure 5.1. Location map of restaurants selected by the Michelin Guide in Chartr...Figure 5.2. Location map of restaurants selected by the Michelin Guide in Reims ...
5 Chapter 6Figure 6.1. Onion gratin from Bois Giroult with young purslane shoots, Sarawak b...Figure 6.2. Plant-cut purple tartar with cream of horseradish and beetroot (sour...Figure 6.3. Honey-lacquered gardeners’ brioche pie, Kalamata black olive emulsio...Figure 6.4. Tagliolini de maïs torréfié, les épis égraines liés au beurre, tartu...Figure 6.5. Green lentils from Le Puy and caviar, with a delicate eel jelly (sou...Figure 6.6. Creamy malted barley, frosted beer and hops (source: Olivier Etcheve...
6 Chapter 7Figure 7.1. Modern aioli, vegetables from our local market gardeners, Mediterran...Figure 7.2. Cosa croccante (source: Olivier Etcheverria)Figure 7.3. Balade dans le bois de la Chaize at the restaurant La Marine in Noir...Figure 7.4. Smoked ice cream at the restaurant La Marine in Noirmoutier (source:...Figure 7.5. La borgne contemporaine (2nd plate) at Cheval-Blanc Saint-Tropez (so...
7 Chapter 8Figure 8.1. Dining room at the Maison Prévôt restaurant in Cavaillon in which di...Figure 8.2. Lobster and melon casserole at Maison Prévôt restaurant in Cavaillon...Figure 8.3. Château La Coste’s wine cellar designed by Jean Nouvel (source: Oliv...Figure 8.4. Francis Mallmann restaurant: terrace with a view of the kitchen and ...Figure 8.5. a) Warm smoked chocolate pie; b) Ice cream with wood from our mounta...Figure 8.6. Cardon épineux de Plainpalais: at the Flocons de Sel restaurant in M...
8 Chapter 9Figure 9.1. Restaurant Le Pavillon Bleu in Cambo-les-Bains (source: Olivier Etch...
9 Chapter 10Figure 10.1. Map of the location of restaurants and food shops on rue du Nil in ...Figure 10.2. Fish & chips (beer battered hake, mushy peas, tartar sauce) at FTG ...Figure 10.3. Rue du Nil, seen from the Terroirs d’Avenir bakery (source: Olivier...Figure 10.4. Pizza Chèvre de Monsieur Fabre (charcoal dough, goat’s cheese, crea...
10 Chapter 11Figure 11.1. Postcard depicting the Lou Mazuc restaurant (source: Olivier Etchev...Figure 11.2. Map of the hotel-restaurant Bras at the puech du Suquet (source: Mi...Figure 11.3. View of the hotel-restaurant Bras at Puech du Suquet (source: Miche...Figure 11.4. The gargouillou of young vegetables (source: [BRA 02]). For a color...Figure 11.5. Lamb from shepherd Jean-Bernard Maïtia seasoned to the taste of the...Figure 11.6. Jean-Bernard Maïtia’s suckling lamb braised with meadow milk (sourc...Figure 11.7. a) Rotten Carrus hen egg with melanosporum truffle served in a mush...
11 Chapter 12Figure 12.1. The main dining room at the restaurant Le Train Bleu (source: Olivi...Figure 12.2. “Orange painting” in the restaurant Le Train Bleu (source: Olivier ...Figure 12.3. Foyot veal chop, sour jus, girolle mushrooms, cabbage and chestnuts...Figure 12.4. A Norwegian omelette being flambéed (source: Olivier Etcheverria). ...Figure 12.5. External view of the restaurant Au Rocher de Cancale, rue Montorgue...Figure 12.6. External view of the restaurant L’Escargot Montorgueil, rue Montorg...Figure 12.7. “Histoire de Paris” sign concerning Le Rocher de Cancale (source: O...Figure 12.8. “Histoire de Paris” sign concerning Le second Rocher de Cancale (so...Figure 12.9. “Histoire de Paris” sign concerning rue Montorgueil (source: Olivie...Figure 12.10. Duck menu no. 952,851 (source: Olivier Etcheverria)Figure 12.11. Front of the Café Anglais (source: André Terrail – La Tour d’Argen...Figure 12.12. View of the Grand Seize (source: André Terrail – La Tour d’Argent)Figure 12.13. Auberge de l’Ill Salmon soufflé (source: Olivier Etcheverria); A p...Figure 12.14. “Paul Haeberlin” frog moussseline (source: Olivier Etcheverria). P...Figure 12.15. Haeberlin peach (source: Olivier Etcheverria); whole peach poached...Figure 12.16. Fine shortbread tart with bitter cocoa, Bourbon vanilla ice cream ...Figure 12.17. “Le lait dans tous ses états”, cookie, mousse, frosted cookie, jel...Figure 12.18. a) “Fish following the arrival of fennel. From my aunt, I broke a ...Figure 12.19. Octopus pie at Brasserie Lutétia in Paris (source: Olivier Etcheve...Figure 12.20. Frogs’ legs with garlic puree and parsley juice, a famous recipe b...Figure 12.21. Desert rote with pure chocolate ice cream and candied orange couli...
12 Chapter 13Figure 13.1. Colbert whiting and tartar sauce at La Poule au Pot brasserie (sour...Figure 13.2. Front of the brasserie Au Pied de Cochon (source: Olivier Etcheverr...Figure 13.3. Handle in the shape of a pig’s foot at the entrance door to the Au ...Figure 13.4. Roasted cod, ham and pasta shells with crispy belly (source: Olivie...Figure 13.5. “Piggy” meringues from the Au Pied de Cochon brasserie (source: Oli...Figure 13.6. Entrance to the Bouillon Chartier in Montmartre (source: Olivier Et...Figure 13.7. Haddock brandade at the Bouillon Racine (source: Olivier Etcheverri...Figure 13.8. Bouillon Julien (source: Olivier Etcheverria)Figure 13.9. Front of Bouillon Julien (source: Olivier Etcheverria)Figure 13.10. Beef broth, vermicelli at Bouillon Pigalle (source: Olivier Etchev...Figure 13.11. Cod brandade at Bouillon Pigalle (source: Olivier Etcheverria). Fo...Figure I3.1. Proportion of 2- and 3-star restaurants according to the 1990 Miche...
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