Definition: hot-cold

History tells us that in 1759, Marshal Luxembourg, whose table was renowned as one of the best, invited a distinguished guest list to his château in Montmorency one evening. But the dinner was interrupted by the arrival of a letter summoning the Marshal to the King's Council. The Marshal therefore returned to the château very late and asked for only one dish for his meal. He was served a chicken fricassee in a creamy sauce, which he enjoyed with some pleasure. Keeping the memory of this delicious dish in mind, a few days later he asked the head chef to serve it to him again. It was presented to him under the name "refroidi" (cold), a name that did not please the marshal, who demanded that it be listed on the menu under the name "chaud-froid" (hot-cold).