Vincent la Chapelle

Vincent La Chapelle (1690 or 1703 – 1745) was a French master cook to Phillip Dormer Stanhope, fourth Earl of Chesterfield, to William IV, Prince of Orange, then to Madame de Pompadour, the mistress of Louis XV of France.

Biography

La Chapelle had been a traveler to Spain, Portugal, who wrote "The Modern Cook", while in Chesterfield's employment. A French edition was published in 1735. It is one of the great eighteenth century classics and had a strong influence on upper class food in England. To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692.

La Chapelle was the first writer to insist on a veritable rupture with the past and to characterize his cooking as modern. While working in London, La Chapelle published his text first in three English volumes in 1733 and then in four French volumes in 1735. Entitled "Le Cuisinier moderne", the work was the forerunner of a lavishly illustrated series of cookbooks that might equally well be considered art books. [ Philip & Mary Hyman, "Printing the Kitchen" in Food: A Culinary History, p. 398.] In 1742 he published "Le cuisinier moderne, qui apprend à donner toutes sortes de repas, en gras & en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent : divisé en cinq volumes, avec de nouveaux modéles de vaisselle, & des desseins de table dans le grand goût d'aujourd'hui, gravez en taille-douce ... / par le sieur Vincent La Chapelle" in The Hague. The cookbook has some prints of table settings and is easy to read, not very much has changed since. Many recipes are based on typical Dutch or English dishes, like steak and pies. He used many herbs or expensive oysters, some recipes are low fat, considered with his clientèle; some are accompanied with rice, then he called it Indian.

Vincent la Chapelle formed a Free Masons Lodge on November 8, 1734, probably in The Hague or Leeuwarden. When the Prince of Orange had married Anne, Princess Royal and Princess of Orange in London he was returning to the Netherlands with the cook Vincent la Chapelle. It is very possible they knew each other for some years, since Vincent was the cook of the English ambassador.

It has recently been shown that the Saxon minister Heinrich, Graf von Bruhl, had a chef d'office who also had the surname La Chapelle, and the two made regular visits to the Meissen factory between 1737 and 1740 -- during the period when the radically inventive Swan service was in production. If the two La Chapelles are one and the same, which remains unknown, it would shed light on the close relationship between pastry and sugar sculpture, and silver and porcelain modeling.

References

External links

* [http://www.ilab.org/db/book2041_121.html About a magnificent copy of the very rare First French Edition of La Chapelle’s classic of 18th century culinary history]
* [http://www.encyclopedia.com/doc/1G1-160813114.html About a tureen made for Phillip Dormer Stanhope]
* [http://www.historicfood.com/Quinces2Recipe.htm Ratafia of Quinces]
* [http://perso.orange.fr/capso/tartecitron.html Recette de la tarte au citron meringuée]
* [http://www.politis.fr/article1552.html Histoire politique de la gastronomie]