French gastronome shares perspectives on food

However, food transcends mere sustenance; it's intrinsically linked to diplomacy. As Nicolas said, "No gastronomy without diplomacy. Gastronomy is the number one diplomatic weapon."

Recognizing the significance of grand historical banquets and the duty of remembrance, Nicolas launched an ambitious project with his friend Jean-Maurice Sacré, a menu collector, to publish books that reveal France's history through its gastronomy and menus. To date, three volumes have been released, namely Legend Menus, De Gaulle At Table, and Versailles: The Gastronomic Revolution.

These meticulously crafted books showcase more than 4,000 menus, featuring rare gems such as a menu served by Louis XIV during his journey from court to Chambord in 1684. They also incorporate precious handwritten documents, engravings and photos spanning French culinary history from the 17th century to the present.

Notably, the collection boasts at least 50 unique menus or images that are unparalleled worldwide. Published by Editions Dilecta, these exclusive volumes are limited to no more than 400 copies per edition.

Culinary history mirrors political history, and Nicolas aims to broaden access to these invaluable resources through his book project, asserting "Historical books frame the attitude of people for the best of the future."

Drawing from these archival materials, Nicolas has curated significant dining events, such as the 125th anniversary celebration of the French Institute Alliance Francaise in New York and the legendary dinner at Paris City Hall for the 40th anniversary of AIG. For him, "What makes a successful dinner is a meaningful dinner."