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Though Marin’s recipe does not emphasize the use of roux, a key component in contemporary béchamel preparation, the essence of the sauce remains. The lack of clear instructions regarding the preparation of the roux may have been a purposeful decision, as cookbook authors often wrote for a skilled audience rather than amateur cooks, safeguarding the culinary secrets that made their dishes superior.

The Stress of Hosting the King

Fast forward a few years from the inception of béchamel to its crucial moment in history — the tragic tale of François Vatel during a lavish event at the Château de Chantilly. As the maître d’hôtel for Prince Louis II de Bourbon, Vatel was tasked with planning a significant visit from King Louis XIV, a responsibility he approached with both pride and trepidation.