It all started...
It all started with the discovery of a time vortex in the basement of one of our restaurants…
From this vortex emerged the ancestors of the Barons of Boutary, to retell their experience of the defining stages of the history of French gastronomy.
They now regularly come to visit us to introduce the dishes and eating habits of their eras to our most curious customers.
Listed as Intangible Cultural Heritage of Humanity in
2010, the gastronomic meal of the French
is coveted by the whole world.
This heritage has, however, a sometimes hidden history that our ancestors wanted to illustrate through the thematic menus, here are just a few examples…
AT EVERY SESSION OF «TEMPUS GUSTI»:
ONE THEME, THREE PERIODS AND THREE LOCATIONS
(OR SERIES OF PLACES)
EXPLAINED BY THE BARON OF BOUTARY
SURGI ALL RIGHT WITH THE PAST
ON THE MENU…
Indicative menus for illustration purposes
MENU A
OCTOBER-DECEMBER 2026
FRANCE-ITALY
A thousand years of gastronomic ties
A journey through time illustrating how (and what will become of) Italy has permanently influenced our precious French heritage.
100 – THE ROMAN GAUL
Ovum in nidulo
Apicius’ egg with leek and long pepper
Isicium opened and closed by Claudii
Little cabbage stuffed with game meat and spices,
glazed sauce with honey, mushrooms from Claude the Emperor and truffles from CarthageLong pepper,
Persian Sylphium and exceptional Garum,
Served with a Mulsum worthy of the orgies of Nero
1550 – THE FIFTH CENTURY
As at the coronation dinner
by Catherine de Médicis,
Sots-l’y-laisse is a duck dish with camellia sauce made with spices, verjus and honey and Italian vegetables.
Muffins with marrow and cotignac
Crumbly fondant wafers, toasted with hazelnuts
Chicken wings and pork rinds in verjus and artichokes
Served with Chinon Rabelaisian wines
1725 – 2025 LE BABA – FROM PARIS TO NAPLES
Three Babas – Through the Centuries and Across Borders
Baba of Monsieur Stohrer, classic Baba,
Italian style pasta
Marsala – Rhum – Limoncello
CAFE & MIGNARDISE «like a tiramisu»
MENU B
SEPTEMBER 2026
Travelers and Pioneers
The exotic revolutions
A journey through time illustrating how the great explorations and changes of the world have permanently influenced our precious heritage.
1200 – THE TIME OF THE CRUSADES
Root puree with spices and honey soup
Old carrot soup, tuberous chervil and leeks flavored with long pepper, cinnamon, cloves and other spices,
«Grilled »soup" with honey, acidified salad
Served with the hypocras favorite of kings and knights
1670 – THE GREAT CENTURY
Fried duck breast,
& Braised veal tongue in a sweet sauce,
& Salmon tart with crayfish stew
Presented in French with «Canadian truffles» roasted,
Served with the wine recommended by Fagon, the doctor at the Dauphine
1900 – THE BEAUTIFUL ERA
Stifled by absinthe
Escoffier's Belle-Hélène pear revisited
CAFE & MIGNARDISE exotic
Moments of History
A DINNER THAT TELLS THE STORY OF FRENCH GASTRONOMY… A LITTLE DIFFERENTLY
