Talking about Napoleon Bonaparte at the dinner table is almost as challenging as discussing his military campaigns - except his dining habits were much less glamorous. Let’s be real, the man was not a foodie. Meals with Napoleon were lightning fast; 15 minutes tops, and he often skipped them altogether if he was too busy conquering Europe. When he did sit down to eat, it was chaos. He’d show up late, scarfe everything down at warp speed, even eating with his hands and soaking his bread right on the plate like the rebel he was. Fancy table manners? Not his vibe.
His menu preferences weren’t much more exciting. Potato soup, beans, onions were the kind of fare Napoleon was into. Even his last meal was a humble, no-frills affair. Some historians think his famously spartan diet was due to his gastritis, which had him sticking to small, light meals. Oh, and his chefs? They didn’t last long - 11 of them came and went in just a decade, probably because cooking for a guy who doesn’t care about food is a tough gig.
But here’s the kicker: despite his lack of culinary enthusiasm, Napoleon’s name is tied to one of history’s most fascinating battlefield recipes: Chicken Marengo.
The legend goes that during the Battle of Marengo (1800), Napoleon spent the day strategising and skipping meals, leaving him famished by the time victory was in sight. His cook, Dunand, was in a panic. With the local villagers having fled (and taken their food with them), Dunand sent his helpers (usually young boys) to scrounge what they could. In the end, the chef had to make do with a random assortment of ingredients: a scrawny chicken, a few river shrimp, eggs, garlic, tomatoes, and a splash of cognac.
He whipped it all together, fried some eggs on top, boiled the shrimp, and voilà: Napoleon’s hunger was defeated. The general devoured it and declared it delicious (but in French - obviously).
The Chef’s Big Mistake:
The story doesn’t end there. Later, Dunand tried to refine the dish, replacing the shrimp with mushrooms and swapping the cognac for white wine, thinking it made more sense flavour-wise. Napoleon was having none of it. He sent the dish back, furious about the missing shrimp, and declared that this alteration might bring him bad luck! True or not, this quirky tale has helped Chicken Marengo become a beloved classic in Piedmontese cuisine.
Care to try it these holidays?
Channelling my inner battlefield chef, I gave recreating this legendary dish a shot, shrimp and all! I also tried it with the mushrooms and white wine and can honestly say I preferred it but hey - what would I know? Napoleon thought women with opinions were a problem. Then again, I’ve never lost an empire, so there!
Here’s how you can make Chicken Marengo fit for a (former) emperor.
Ingredients:
Chicken (cut into pieces)
Shrimp
All-purpose flour
Mushrooms
Tomatoes (chopped)
White wine
Fresh parsley (chopped)
Lemon juice
Bread (sliced)
Eggs
Olive oil
Salt
Pepper
Method:
Step 1. Dredge your chicken pieces in flour, shaking off any excess.
Step 2. Heat olive oil in a large pan and brown your chicken pieces on all sides.
Step 3. Add your mushrooms, season with salt and pepper, and sauté until the chicken begins to turn golden.
Step 4. Stir in your chopped tomatoes and let them soften.
Step 5. Separately, cook your shrimp in white wine (or cognac if you really must) until tender, then add them to the pan with the chicken.
Step 6. Sprinkle with parsley and drizzle with lemon juice.
Step 7. Let everything simmer until your chicken is fully cooked through and your flavours are well combined.
Step 8. Heat olive oil and fry your bread slices until crispy.
Step 9. In the same pan, fry your eggs sunny-side up.
To serve, place your fried bread in the centre of the plate and top it with your fried eggs. Arrange the chicken, shrimp, and sauce around the bread for a dramatic and delicious presentation.
Enjoy your Chicken Marengo - Napoleon-approved (shrimp mandatory)!
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