Palais-Royal coffee
Coffee prepared the old way, infused, perfumed, and sweetened with sugar — the drink of salons and revolutionary clubs, drunk piping hot while debating the nation's affairs.
Coffee prepared the old way, infused, perfumed, and sweetened with sugar — the drink of salons and revolutionary clubs, drunk piping hot while debating the nation's affairs.
Come, let us take coffee! It is here, under the galleries of the Palais-Royal, that one breathes the spirit of the times. Pour boiling water over the powder, let it steep, sweeten a little — and tongues loosen, ideas rise like steam from the cup. Believe me, more than one declaration was written with the pen in one hand and the cup in the other. Coffee awakens sleepy minds; and God knows how many need awakening.
- •Ground coffee — two spoonfuls (infusion)
- •Water — one cup per person (extraction)
- •Sugar — as desired (sweetness)
- •Chicory (in times of shortage) — a pinch, optional (to stretch and soften bitterness)
Palais-Royal coffee
Coffee prepared the old way, infused, perfumed, and sweetened with sugar — the drink of salons and revolutionary clubs, drunk piping hot while debating the nation's affairs.
Why this dish? The Palais-Royal and its cafés were the beating heart of the Revolution and among Olympe's haunts. There, over a cup, one read the gazettes, harangued the crowd, and remade the world: coffee was her political fighting drink.
Come, let us take coffee! It is here, under the galleries of the Palais-Royal, that one breathes the spirit of the times. Pour boiling water over the powder, let it steep, sweeten a little — and tongues loosen, ideas rise like steam from the cup. Believe me, more than one declaration was written with the pen in one hand and the cup in the other. Coffee awakens sleepy minds; and God knows how many need awakening.
Ingredients (period version)
- Ground coffee — two spoonfuls (infusion)
- Water — one cup per person (extraction)
- Sugar — as desired (sweetness)
- Chicory (in times of shortage) — a pinch, optional (to stretch and soften bitterness)
Ingredients
- Ground coffee — 2 tbsp for 2 cups (infusion)
- Water — 300 ml (extraction)
- Sugar — as desired (sweetness)
- Roasted chicory — 1 pinch (optional) (roundness, historical nod)
Method
- Heat the water just before boiling (it should not boil vigorously).
- Pour the water over the ground coffee in a pot or French press, optionally add a pinch of chicory.
- Let steep for 4 minutes, then filter or press the plunger.
- Serve piping hot in small cups, sweeten to taste.
- Savor while reading the gazette, in the spirit of the Palais-Royal cafés.
How it was made : Coffee became the drink of Parisian sociability in the 18th century: hundreds of establishments existed, and the Café de Foy at the Palais-Royal was the scene of founding moments of the Revolution. It was prepared by decoction or infusion; chicory was used to stretch it when beans were scarce or expensive.
The contemporary twist : Serve it 'à la révolutionnaire' in a small glass, with a sugar cube to melt on the tongue and a sheet of old gazette as a coaster.
Sources : Histoire des cafés parisiens au XVIIIe siècle (sources historiques générales)
Olympe de Gouges · Charactorium
