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The History

The History of Kitchens and Cooks gives further intimation on Mr Boulanger usual menu, stating confidently that “Boulanger served salted poultry and fresh eggs, all presented without a tablecloth on small marble tables”. Numerous commentators have also referred to the supposed restaurant owner’s eccentric habit of touting for custom outside his establishment, dressed in aristocratic fashion and brandishing a sword

According to Miss Spang, there is not a shred of evidence for any of it. She said: These legends just get passed on by hearsay and then spiral out of control. Her interest in Boulanger dates back to a history of food seminar in Paris in the mid-1990s

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[vu_title title=”Appetizers” subtitle=”” style=”vu_overline” alignment=”center” class=””][vu_menu_item image=”27″ title=”Biscuit & Scone Mixes” description=”Bleached wheat flour, sugar, soy oil, salt, yeast” style=”list” price=”$3.99″ link=”” class=””][vu_menu_item image=”29″ title=”Raw Croissants” description=”Sugar, soy oil, salt, yeast, corn syrup, sodium caseinate” style=”list” price=”$5.99″ link=”” class=””][vu_menu_item image=”30″ title=”Creme and Pound Cake Mixes and Bases” description=”Corn syrup, solids, sodium caseinate, mono and diglycerides.” style=”list” price=”$1.45″ link=”” class=””]
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[vu_title title=”Drinks” subtitle=”” style=”vu_overline” alignment=”center” class=””][vu_menu_item image=”35″ title=”Biscuit & Scone Mixes” description=”Bleached wheat flour, sugar, soy oil, salt, yeast, corn syrup, solids” style=”list” price=”$3.75″ link=”” class=””][vu_menu_item image=”37″ title=”Creme and Pound Cake Mixes and Bases” description=”Corn syrup, solids, sodium caseinate, mono and diglycerides.” style=”list” price=”$1.45″ link=”” class=””][vu_menu_item image=”32″ title=”Biscuit & Scone Mixes” description=”Bleached wheat flour, sugar, soy oil, salt, yeast” style=”list” price=”$3.99″ link=”” class=””]
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