Skip to main content

Nourishing the Congress by Lucia C. Stanton, (April 1988), E332.2 .A5 1988A

Identifier: id3971

Scope and Contents

As president, Jefferson took pains to entertain and feed the members of the convening Congress often and well, providing both an agreeable and less formal table (round rather than rectangular to facilitate conversation and avoid ranking guests, and invitations from Th. Jefferson rather than the President were just a few of his innovations) and the finest cuisine prepared by his French chef, Honoré Julien. Among the other French agents that added to the elegance of Jefferson’s White House were fine French wines and the maître d’hôtel, Etienne Lemaire. The menu included a variety of meats and curiosities such as macaroni, ice cream, and the "mammoth cheese" (1235lbs). Includes comments by William Plumer, Manasseh Cutler, and Mrs. Smith, as well as mention of dumbwaiters and the revolving serving door.


  • E332.2 .A5 1988A


From the Collection: 74 Items

Language of Materials

From the Collection: English

Repository Details

Part of the Thomas Jefferson Foundation Archives Repository

Jefferson Library, Thomas Jefferson Foundation
Post Office Box 316
Charlottesville VA 22902
(434) 984-7543