Buffon at the table

At the table of an 18th-century gentleman like Buffon, the meal does not proceed as starter-main course-dessert but in successive services placed all together on the table: the potage opens the meal, followed by entrées and the rôt (the piece of meat or game), then entremets (sweet or savory accompaniments) and finally the dessert of fruits and sweets. Buffon, frugal, took only two meals: a light breakfast in the morning and a more substantial supper in the evening.

Lord of Montbard, Buffon was deeply attached to his Burgundian land and its wines. Red Burgundy wine, both drunk and cooked, is the common thread of his table: it moistens stews, poaches fruits, and is drunk spiced. Dijon mustard, the other pride of the duchy, seasons meats.