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The hôtel had become known to historians under the name of a later owner, as the hôtel de
Poulpry; a still later owner, the comte de La Béraudière, sold the panels two at a time, until the last two figured in his sale of 18 March 1885 (Jean Cailleaux, "Decorations by Antoine Watteau for the hôtel de
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Following a reorganisation of the
Brittany kingdom's Chamber of Accounts of 1669, a commission (1680) was set up and led by Béchameil de Nointel, as an intendant where he wrote a report to attest what he saw. This document, which mentions the frauds of the Chamber's deposits, shows the favors given
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Béchameil and his wife, Marie
Colbert (d. April 3, 1686) had two children, Marie Louise Béchameil de Nointel (1661 – April 2, 1740) and Louis Béchameil de Nointel (1649 – December 31, 1718).
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plus de vingt ans avant qu’il fût au monde et, voyez, pourtant je n’ai jamais eu le bonheur de pouvoir donner mon nom à la plus petite sauce! »
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panels with figures for the hôtel de
Nointel, Paris, doubtless, from the nature of the allegories, for a small dining chamber.
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more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."
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to the
Brittany Chamber in 1681. In 1698, Béchameil published another document focusing on the fiscal system.
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203:« Est-il heureux, ce petit Béchameil ! J’avais fait servir des émincés de blancs de volaille à la
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The seigneurie had been raised to a marquisate in 1654, in favour of
Edouard Olier. (Cailleaux 1961.i.)
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188:. The sauce was dedicated to Béchameil to flatter him, at which the Duke of Escars commented:
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261:"La Chambre des comptes de Bretagne à l'époque moderne: Quelques perspectives générales"
130:, for which he delivered the opening address and served as director. He was a patron of
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Béchameil was an art lover who was directed by the King to found the academy at
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192:"That fellow Béchameil has all the luck! I was serving breast of chicken
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to the crown and tries to end such abuses, led to a new law proposed by
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on the French
Provincial Academies in the Seventeenth Century"
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172:) acquired its name from him for he perfected an older
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Mary
Elizabeth Storer, "Information Furnished by the
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No. 696 (March 1961), "Supplement", pp. i-v, p. i).
85:Son of Jean-Baptiste Béchameil, Louis was a rich
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329:, Octopus Publishing Group -Hamlyn. p. 93.
107:of Tours. In 1697, Béchameil bought the
49:of all important aspects of the article.
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89:and superintendent to the house of the
16:French financier and patron of the arts
45:Please consider expanding the lead to
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231:La Bretagne à la fin du XVII° siècle
327:The Concise Larousse Gastronomique
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299:.2 (June 1935:444-468), p. 466.
37:may be too short to adequately
47:provide an accessible overview
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184:(1615–1678), the cook of the
182:François Pierre de la Varenne
111:of Nointel and later became
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325:Montagne, Prosper. (2003)
134:, who painted a series of
354:Businesspeople from Rouen
229:& Jean Meyer. (1976)
73:(1630–1703) was a French
77:and patron of the arts.
311:The Burlington Magazine
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233:, Klincksieck. p. 7.
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265:Université Rennes 2
180:originally made by
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67:Louis de Béchameil
384:French financiers
379:Fermiers généraux
374:French marquesses
186:marquis d'Uxelles
115:'s head steward.
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32:This article's
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227:Bérenger, Jean
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170:sauce béchamel
166:béchamel sauce
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41:the key points
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55:December 2022
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273:. Retrieved
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34:lead section
364:1703 deaths
359:1630 births
162:white sauce
103:and of the
348:Categories
309:Nointel",
275:2006-10-04
214:References
194:à la crème
176:made from
105:généralité
87:tax farmer
136:arabesque
113:Louis XIV
109:marquisat
96:intendant
93:; he was
75:financier
39:summarize
155:broccoli
101:Brittany
164:called
132:Watteau
71:Nointel
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128:Angers
205:crème
178:cream
174:sauce
168:(Fr.
331:ISBN
294:PMLA
235:ISBN
160:The
81:Life
314:103
99:of
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