Napoleon Bonaparte, one of the most renowned military commanders in history, was not only a great strategist but also a lover of fine cuisine. The French emperor had a discerning palate and was known to be particular about the food he ate. Over the years, he developed a fondness for certain dishes that became his favorites. In this article, we will take a culinary journey through Napoleon’s palate and explore his all-time favorite dish.
Napoleon’s love for good food was well-known. He is reputed to have said, “An army marches on its stomach.” And he made sure that his army was well-fed with quality food, whether it was on the battlefield or in the comfort of his palace. He was also an enthusiastic patron of restaurants and often visited them to try out new dishes. His love for good food even led him to establish a school for chefs and waiters to improve the quality of French cuisine.
One of Napoleon’s favorite dishes was Chicken Marengo. The dish was named after the Battle of Marengo, which was fought in 1800. Legend has it that after the battle, Napoleon’s chef, Dunand, had to create a dish with the limited ingredients available. Dunand took some chicken, eggs, tomatoes, and crayfish, and prepared a simple but flavorful dish that won Napoleon’s heart. From then on, Chicken Marengo became one of Napoleon’s favorite dishes, and he often requested it to be served at his table.
Chicken Marengo is a classic French dish that has become synonymous with Napoleon’s name. The dish is a hearty and satisfying meal that combines tender chicken, rich tomato sauce, and aromatic herbs. The dish is typically served with a side of fried eggs, and it is said that Napoleon preferred to have two eggs with his Chicken Marengo.
The recipe for Chicken Marengo has evolved over the years, and there are many variations of the dish. However, the basic ingredients remain the same. The dish is made by sautéing chicken pieces in butter until they are browned. Then, onions and garlic are added to the pan and sautéed until they are softened. Next, a can of crushed tomatoes and a splash of white wine are added to the pan, and the chicken is simmered until it is cooked through.
The dish is then seasoned with a blend of herbs, including thyme, rosemary, and bay leaves, which give the dish its distinctive flavor. Some recipes also call for the addition of mushrooms and olives, which add depth and richness to the dish. Once the chicken is cooked, it is served with a side of fried eggs and a sprinkling of chopped parsley.
Chicken Marengo is a versatile dish that can be served with a variety of sides. Some people prefer to serve it with rice or potatoes, while others serve it with crusty bread or noodles. The dish is hearty enough to be a main course, but it can also be served as a starter or as part of a larger meal.
Napoleon’s fondness for Chicken Marengo was not limited to his own table. He is said to have introduced the dish to his soldiers, and it quickly became a popular meal among the troops. The dish was easy to prepare and could be made with limited ingredients, making it ideal for feeding an army on the move. In fact, the dish was so popular among the soldiers that it was often referred to as “Chicken Marengo a la victoire,” or “Chicken Marengo of victory.”
Today, Chicken Marengo remains a popular dish in France and around the world. It is a testament to Napoleon’s love for good food and his appreciation for the skill and creativity of his chefs. The dish
has become a part of culinary history, and it continues to inspire chefs and home cooks alike to create their own variations of the classic recipe.
Napoleon’s love for good food was not limited to Chicken Marengo. He also had a taste for other dishes, such as Lobster Thermidor, a decadent seafood dish made with lobster, creamy sauce, and cheese. He also enjoyed escargots, or snails, which were a popular delicacy in France during his time. Napoleon was known to have a particular liking for the snails served at the Café de Paris in Paris.
In addition to his love for good food, Napoleon was also interested in the science of cooking. He was known to conduct experiments in his kitchen and to try out new techniques and ingredients. He even employed a chemist, Antoine-Auguste Parmentier, to study the nutritional value of food and to find ways to improve the quality of French cuisine.
Napoleon’s legacy in the world of food extends beyond his favorite dishes. He was also responsible for introducing new foods and culinary techniques to France. During his campaigns in Italy, he discovered a new way of making ice cream, which he brought back to France and popularized. He also introduced the use of the fork, which was a novelty in France at the time.
