| |
 |
 |
| |
This delicate and airy concoction is known around the world, and its reputation among fine gourmets everywhere is firmly established.
Who among us doesn't have a least one special memory of this rich and flavorful mouth-pleasing treat, so simple yet so refined!
 The complete history of "crème Chantilly" is uncertain, and its original secrets have remained just that: secret. But we can still trace its origins to a reasonable degree by returning to the princely tables of 18th Chantilly.
Chantilly whipped cream first made itself known during the Age of Enlightenment. It was first served in the village called the Hameau and its dairy that adjoined the Prince of Condé's Chantilly domain, which was well known throughout Europe.
The dairy was an exceptional place, adjacent to the dairy farm itself, and was in what is now Vineuil on the road to Senlis. One entered by a spacious courtyard circled by chestnut trees. The main building was a fairly magical place, all in marble, and was filled with basins for churning butter and porcelain jars filled with fresh cream.
The "Famous Cream" was served during the banquets that took place in the grand Hameau reception hall, to which were invited the most privileged of Chantilly's many guests.
Numerous written accounts of these banquets exist even now.
In 1754, the Duke of Croy marveled over this "exquisite sweetened cream". A few years later, in 1784, the Baroness of Oberlinch wrote enthusiastically about "a cream so fine, so appetizing, and so skillfully prepared".
But we really know very little about the origins and secrets of making this delicious concoction that was discovered in the Chantilly Hameau dairy. The only recorded advice for its preparation, the only secret revealed to those 18th century guests, was that the quality of Chantilly whipped cream "depends on the freshness of the cream, and once it is finished with the whip, the whip forms curled peaks and the waves of cream hold their shape".
In 1799, the dairy and adjacent château were destroyed.
In the 19th century, the Duke of Aumale rebuilt the Hameau, which is now situated in the château park.
Since that time, "crème Chantilly" has remained something of a mystery, but it has long since spread far beyond the confines and banquet halls of Chantilly. |
|
|
|
|
| |
 |
|
| |
 |
|
| |
|
|
| |
|
|
| |
|
|
| |
 |
|
| |
Our Head Chef welcomes you to Vatel's ancient and princely kitchens in the château where you will discover all the secrets you need to prepare perfect crème Chantilly.
You will become a master of this special whipped cream, in the Chantilly tradition. |
|
| |
|
|
| |
Click to
enlarge |
|
Limited to a maximum of 20 persons
Time: 1 hour
Afternoons only
All guests will be outfitted for the occasion in chef aprons and hats.
After learning how genuine crème Chantilly is prepared by hand at the château, each guest will try whipping up this delicacy and filling puff pastries with the resulting concoction. |
Everyone will then share in the puff pastries, which will be accompanied by a regional specialty: "nectar of rhubarb".
Each guest will leave the chateau with the secrets of genuine crème Chantilly firmly in hand and a diploma signed by the head chef.
Price: 22 € |
|
| |
|
|
| |
Our kitchen staff will show you how to whip up genuine crème Chantilly in the dining room.
Bowls of fresh crème Chantilly will be served at all of the tables.
Up to 50 persons: 55 €
51 to 70 persons: 80 €
More than 70 persons: 90 €
And all of our desserts are accompanied by our own crème Chantilly |
|
| |
|
|
|
France Patrimoine -