Eugène Delacroix at the table

At Delacroix's table, one follows the discreet order of romantic Parisian bourgeoisie: a clear soup to open, a meat or poultry dish with vegetables, then a sweet entremets or fruit. Everything is measured, elegant, without ostentation — a meal that his fragile health and his housekeeper Jenny kept light. But this Parisian sobriety is crossed, from 1832, by the dazzling memory of Morocco: spices, honey, and the colors of the tables of Meknès and Tangier bring a whiff of the Orient.