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Gaston-Pierre-Charles de Lévis-Lomagne, duc de Mirepoix (1699–1757), 
His ''chef de cuisine'' established the sautéed three vegetables that served as a basis for his culinary art, as a ''
Gaston-Pierre-Charles de Lévis-Lomagne, duc de Mirepoix (1699–1757), maréchal de France
Marshal of France (french: Maréchal de France, plural ') is a French military distinction, rather than a military rank, that is awarded to generals for exceptional achievements. The title has been awarded since 1185, though briefly abolished (1 ...
(1757) and Ambassador
An ambassador is an official envoy, especially a high-ranking diplomat who represents a state and is usually accredited to another sovereign state or to an international organization as the resident representative of their own government or sov ...
of Louis XV
Louis XV (15 February 1710 – 10 May 1774), known as Louis the Beloved (french: le Bien-Aimé), was King of France from 1 September 1715 until his death in 1774. He succeeded his great-grandfather Louis XIV at the age of five. Until he reache ...
, was a French aristocrat. His family was established in Languedoc
The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France.
Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately ...
as Seigneur
''Seigneur'' is an originally feudal title in France before the Revolution, in New France and British North America until 1854, and in the Channel Islands to this day. A seigneur refers to the person or collective who owned a ''seigneurie'' (or ...
s of Mirepoix
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dark ...
, Ariège since the 11th century.
His ''chef de cuisine'' established the sautéed three vegetables that served as a basis for his culinary art, as a ''mirepoix
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dark ...
'' in honor of his patron.
According to Pierre Larousse
Pierre Athanase Larousse (23 October 18173 January 1875) was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15-volume ''Grand dict ...
(quoted in the ''Oxford Companion to Food''), the unfortunate Duke of Mirepoix was "an incompetent and mediocre individual... who owed his vast fortune to the affection Louis XV
Louis XV (15 February 1710 – 10 May 1774), known as Louis the Beloved (french: le Bien-Aimé), was King of France from 1 September 1715 until his death in 1774. He succeeded his great-grandfather Louis XIV at the age of five. Until he reache ...
felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings".
See also
*House of Lévis
The House of Lévis or Lévis-Mirepoix is a French noble family. The family originally came from the village of Lévis-Saint-Nom in the Chevreuse valley, in the Yvelines département of Île-de-France. There are several notable members of the fa ...
* French Ambassadors to Great Britain
External links
* ''Annuaire de la Pairie et de la noblesse de France et des maisons souveraines de l'Europe'' (1843–54) {{DEFAULTSORT:Levis-Mirepoix, Gaston Pierre De Levis, Duc De 1699 births 1757 deaths Marshals of France Gaston Pierre 18th-century French diplomats Knights of Malta