Bbook.com ‘Overnighting in Versailles’ | By Ken Scrudato View Article here “Living in the culinary shadow of Paris can proove particularly dauting. However, when overnighting in Versailles, we dined like visiting dignitaries, with equal measures of pomp, camp and chic. Indeed, most amuzingly, we made a spontaneous swerve into camp the following evening. Opting for the flamboyant dinner theater at ReminiSens. Done up like a baroque era salon, with staff in appropriate period costumes, we were treated to the improv staging of a lascivious, 18th century rom-com, while we dined on quite good asparagus velouté & guinea fowl. It’s not for everyone – but it was certainly proof that Versailles has its cheeky sense…

Napa Valley Register | by Georgeanne Brennan View Article “Cooking from the King’s Garden” VERSAILLES, France — How would you like Cooking from the King’s Garden, Le Potager du Roi? More than 300 years ago, King Louis XIV commissioned a potager and fruitorchard to supply the kitchens of his grand palace in Versailles. Jean-Baptiste de la Quintinie, who designed the gardens, recommended for the potager more than 100 different vegetables and herbs with specificity, including eight different kinds of cabbage, 17 of lettuce, asparagus, peas, artichokes, two kinds of capers, and both root and leaf chervil. Strawberries, raspberries, melons, and rhubarb were included in the potager plantings. Notably missing from the list are tomatoes,…