Lunch-conference "At the bourgeois table"

In the 19th century, food entered the era of great transformations. We follow the rise of the bourgeoisie, the industrialization of food production, and the spread of new ways of eating. Preserves, transport, restaurants, service rules, and etiquette helped make practices once reserved for the elite accessible. Because by producing more, consuming differently, and democratizing customs, the 19th century durably shaped our modern relationship with the table. This story will be told to you by food historian Pierre Leclercq and the historical meal will be prepared by chef Alex Van Kalck. *** MENU *** Potage Jacqueline (asparagus and young carrots) *** Mackerel fillets with anchovy cream *** Stuffed quail *** Rum baba Reservation: The meal-conference (soup-starter-main course-dessert, excluding drinks): €50. Reservation by email – winebarsablon@hotmail.com – or at 0496 82 01 05 no later than Friday, May 7. You will receive the account number by return email for payment. The reservation will be effective upon receipt of the bank transfer, to be made no later than Sunday, May 9. Drinks are to be paid for on-site in cash or via banking app.