From Prairial to Pop Culture. Day Twenty-One. Revolutionary dishes

365-revolutionary-french-cuisine
Chefs and politicians have always enjoyed naming new dishes (or renaming old ones) after famous people or events. One need only think of George W. Bush’s enthusiasm for “Freedom Fries,” the traditional connection of George Washington and cherry pie, or the Napoleonic “Chicken Marengo.”
Memories of the French Revolution are linked to some dishes too. Which one among the following list of dishes was not inspired by a revolutionary event or personality?
1. Soupe Jacobine
2. Lobster Thermidor
3. Tête de cochon (pig’s head)

2 thoughts on “From Prairial to Pop Culture. Day Twenty-One. Revolutionary dishes

  1. Not quite… Lobster Thermidor (a dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy or cognac), was created in 1894 by a Parisian restaurant to honor the opening of the play Thermidor by Victorien Sardou. “Thermidor” is the day in July 1794 when Robespierre was executed and the Terror (supposedly) ended.

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