Antonius Beauvilliers

Antonius, vulgo Antoine Beauvilliers (anno 1754 natus; mortuus die 31 Ianuarii 1817) fuit restaurator Lutetiae in urbe auctorque operis de arte coquinaria L'Art du cuisinier. Magister hospitii vel coquus iuxta Ludovicum comitem Provinciae, regem futurum, meruit.

Beauvilliers restaurateur et Taverne anglaise

Initium chartae ferculorum popinae Beauvilliers restaurateur anno 1803, in F. W. Blagdon, Paris as it was and as it is (1803) pp. 444-452

Anno 1782 popinam restaurativam inter primos condidit sub suo nomine Beauvilliers restaurateur. Anno 1788 le plus élégant des restaurateurs ("popinariorum elegantissimus") describitur, sed apud quem omnes res maiore pretio venditabantur: apud eum congregavisse militares laudationibus distinctos, mercatores locupletiores, iuvenes liberales Lutetiam visitantes, lusores dispendiosos mulierculis elegantissimis circumdatos. Sub popina cauponam Taverne Angloise ("taberna Anglica") appellatam constituerat, in triclinia plura divisam, ubi privatim inter amicos cenare cervesiasque et aquas fortes bibere licuit.^[1]

Ioannes Anthelmus Brillat-Savarin eum in La Physiologie du goût laudavit.

Beauvilliers réunit long-temps beaucoup de monde, mais il ne marqua jamais comme cuisinier; il était plein d'attentions pour les personnes qui venaient dîner chez lui, et parcourait sans cesse ses salles pour s'assurer si ses dîneurs étaient contents. Au moindre doute il faisait remplacer un plat par un autre, descendait dans les cuisines, grondait bruyamment l'ouvrier négligent. A la restauration, Beauvilliers fut tourné en ridicule, parce qu'il voulut rempliir ses fonctions en habit à la française, l'épée au côté. Mais, à l'épée et à l'habit près, il serait à désirer que MM. les restaurateurs d'aujourd'hui en fissent autant.^[2]

L'Art du cuisinier

Antonius Beauvilliers, L'Art du cuisinier (1814): titulus

The book is a great landmark in the history of the kitchen. Its receipts are classical, and show precisely the position of the art on the fall of the French Empire. Beauvillers and Carême may be taken as representative men at the head of two opposite schools of cookery.^[3]

We should say that Beauvilliers was more remarkable for judgment, and Carême for invention; that if Beauvilliers exhausted the old world of art, Carême discovered a new one; that Beauvilliers rigidly adhered to the unities, and Carême snatched a grace beyond them; that there was more à plomb in the touch of Beauvilliers, more curious felicity in Carême's; that Beauvilliers was great in an entrée, and Carême sublime in an entremet; that we would bet Beauvilliers against the world for a fricandeau, but should wish Carême to prepare the sauce were we under the necessity of eating up an elephant.^[4]

Scripta

1814 : L'Art du cuisinier Vol. 1 2 apud Gallica; vol. 1 2 apud Internet Archive
- 1824 : The Art of French Cookery by A. B. Beauvilliers. Londinii: Longman Textus apud Internet Archive
1848 : La Cuisine ordinaire (congeries operum Beauvilliers, Carême, Brillat-Savarin, Gastaldy, aliorum) vol. 1 vol. 2 apud Gallica

Bibliographia

Fontes fere coaevi

1788 : [F. M. Mayeur de Saint-Paul], Tableau du nouveau Palais-Royal (Lutetiae: Maradan) vol. 1 pp. 72-74
1793 : [Richard Twiss], A Trip to Paris in July and August 1792 (Londinii: William Lane) pp. 114-115
1803 : "Restaurateurs" in F. W. Blagdon, Paris as it was and as it is, illustrative of the effects of the Revolution (Londinii: C. & R. Baldwin, 1803) vol. 1 pp. 438-460
1803-1808 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (1803) 2a ed.pp. 163-164; vol. 3 (1805) 2a ed. p. 103; vol. 4 (1806) p. 146; vol. 7 (1810) p. 215; vol. 8 (1812) p. 234
1814 : Honoré Blanc, Le guide des dineurs ou statistique des principaux restaurants de Paris pp. 18, 40-51
1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût vol. 1 pp. 277-278, vol. 2 pp. 200-203
1835 : Abraham Hayward, "Gastronomy and Gastronomers" in Quarterly Review vol. 44 (pp. 117-155 apud Google Books) (vide pp. 127-129)
1843 : Ludovicus de Cussy, "La Gastronomie à Paris en été; Fragment" in C. F. A. Fayot, ed., Les Classiques de la table (Lutetiae) pp. 287-288

Eruditio

"Antoine Beauvilliers" in Alice Arndt, ed., Culinary Biographies. Houston: Yes Press, 2006. ISBN 978-0-9718322-1-3 pp. 53-54
"Beauvilliers" in Eneas Sweetland Dallas^(en), Kettner's Book of the Table (Londinii: Dulau, 1877) pp. 58-59
Antoine De Baecque, La France Gastronome: comment le restaurant est entré dans notre histoire (Lutetiae: Payot, 2019. ISBN 978-2228922647) pp. 85-98
David Downie, A Taste of Paris: a history of the Parisian love affair with food (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 159-160 (Paginae selectae apud Google Books)
"The Calling of Cooking: chefs and their publics since the Revolution" in Stephen Mennell, "All Manners of Food" (Oxoniae: Blackwell, 1985) pp. 134-165
Rebecca Spang, The Invention of the Restaurant: Paris and modern gastronomic culture (2a ed. Cantabrigiae Massachusettensium: Harvard University Press, 2020) pp. 140, 172-191, 204

Nexus externi

Vicimedia Communia plura habent quae ad Antonium Beauvilliers spectant.

[Mayeur_(1788)-1] Mayeur (1788)

[2] Cussy (1843)

[3] Dallas (1877)

[4] Hayward (1835) p. 129

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