Hahaha honestly it’s my favorite thing to do so it’s easy to spend an afternoon researching. My problem is stopping the research to finally sit down to write the post!
I like the older historical cookbooks whose first recipe begins… gather six larks. I’ve found a good home on Substack. So glad you’re here. Being an expat not sure which country to ascribe your being a national treasure though! 😉
Very excited to find this and I just made two small ones— one to share with friends tomorrow and the other for friends on Easter. I had the gâteau for my first time earlier this month and when I asked my French friend about it, she sent the recipe. https://cuisine.journaldesfemmes.fr/recette/340486-gateau-de-savoie
Rather than convert all the math and temp, I did a search and found yours. Love the history. I plan to announce this as a cake originally developed in the 1300s.
Your deep dive into the history made me very happy. The only funny discrepancy I found elsewhere is that there is debate over the name of the chef , either Pierre de Yenne or Jean de Belleville, who created it in the kitchens of Amédée VI, Count of Savoie in Chambéry. In either 1348, 1358, or 1365.
I’m sure there must be records somewhere that give a list of who worked in what great aristocratic house! But what drives me crazy is that so many people writing blogs or articles just put up statements they’ve seen around the internet yet don’t do the research to see what’s true, what’s false, and what the real facts are. I do that and it’s crazy fun!!! I am happy you enjoy it!
I was honestly so surprised to discover this earlier meaning of the word biscuit (it’s the food geek in me) that I wanted to stress how surprising food research is.
Jamie, the historical research text is as gorgeous as the finished product. Thank you so much for being a combo of fierce detective and inspired artiste 💙
Thank you so very much, Larkin 💜 I really love that people are as fascinated by the history of a food as the food itself. The research is the part I love best about preparing a post. It’s also why I take so long to get a post up because I can’t stop researching… it keeps sending me off in different directions !
I'm so enjoying these deep dives, Jamie. This reminds me of Italian torta paradiso or pan di spagna. That crumb looks so light. Also: buon compleanno! xoxo
Thank you! Yes it’s similar to a pan di spagna/génoise and sponge but no liquid added and no baking powder so it’s ever so slightly denser and moister. You should try it!
I don’t know if you know it already, but in Russian “biskvit” (biscuit) is used to describe exactly that kind of dough: yolks and whites beaten with sugar separately, flour added to yolks and whites added last.
I incredulously ask again , where do you possibly find the time to research , write, and illustrate such a well written article and run the hotel?
Hahaha honestly it’s my favorite thing to do so it’s easy to spend an afternoon researching. My problem is stopping the research to finally sit down to write the post!
I like the older historical cookbooks whose first recipe begins… gather six larks. I’ve found a good home on Substack. So glad you’re here. Being an expat not sure which country to ascribe your being a national treasure though! 😉
Lol you’re adorable and I’m really happy you’re here, Marian! 💜
I liked the description of “beaten until wrist-tired”. Loved reading about the history of the Biscuit de Savoie.
I loved that too!! This was a post that surprised me in so many ways. I loved doing it.
happy birthday, Jamie!
Thank you, Jeff!!! 💜
Love your writing, Jamie! And I look forward to following your recipe soon. Bon anniversaire!
Thank you so much, Pierre!!
Fantastic article! This was my first introduction to you, I’m now a subscriber 🎂
Thank you 🙏
Beautifully written. While reading your scrumptious words, scenes from a movie not yet made kept floating across the screen of my laptop.
Happy birthday!
Thank you so very much! This really motivates and inspires me to keep writing!
Happy, happy birthday! 🎂 My mother-in-law lost her mother’s recipe for a light sponge. I saved this one for her and I hope to use it myself.
Very excited to find this and I just made two small ones— one to share with friends tomorrow and the other for friends on Easter. I had the gâteau for my first time earlier this month and when I asked my French friend about it, she sent the recipe. https://cuisine.journaldesfemmes.fr/recette/340486-gateau-de-savoie
Rather than convert all the math and temp, I did a search and found yours. Love the history. I plan to announce this as a cake originally developed in the 1300s.
This really makes me happy!
Your deep dive into the history made me very happy. The only funny discrepancy I found elsewhere is that there is debate over the name of the chef , either Pierre de Yenne or Jean de Belleville, who created it in the kitchens of Amédée VI, Count of Savoie in Chambéry. In either 1348, 1358, or 1365.
Who has these cook journals from back then??? Lol
I’m sure there must be records somewhere that give a list of who worked in what great aristocratic house! But what drives me crazy is that so many people writing blogs or articles just put up statements they’ve seen around the internet yet don’t do the research to see what’s true, what’s false, and what the real facts are. I do that and it’s crazy fun!!! I am happy you enjoy it!
1) This may be your best opening paragraph ever and 2) I am definitely making this. And the chamberpot full of onion soup.
I was honestly so surprised to discover this earlier meaning of the word biscuit (it’s the food geek in me) that I wanted to stress how surprising food research is.
Jamie, the historical research text is as gorgeous as the finished product. Thank you so much for being a combo of fierce detective and inspired artiste 💙
Thank you so very much, Larkin 💜 I really love that people are as fascinated by the history of a food as the food itself. The research is the part I love best about preparing a post. It’s also why I take so long to get a post up because I can’t stop researching… it keeps sending me off in different directions !
Would that be « fécule de pomme de terre? » In case I decide to make it...
Exactly!
Your research is always outstanding. Also, yum.
That means the absolute world to me! Thank you!
I'm so enjoying these deep dives, Jamie. This reminds me of Italian torta paradiso or pan di spagna. That crumb looks so light. Also: buon compleanno! xoxo
Thank you! Yes it’s similar to a pan di spagna/génoise and sponge but no liquid added and no baking powder so it’s ever so slightly denser and moister. You should try it!
I don’t know if you know it already, but in Russian “biskvit” (biscuit) is used to describe exactly that kind of dough: yolks and whites beaten with sugar separately, flour added to yolks and whites added last.
That is truly fascinating. Thank you for telling me this!
Happiest birthday Jamie! XXXOOO
Lovely cake and enjoyed the story... Happy birthday Jamie!