Where did they dine?
At Lunéville, as at Versailles, meals were central to the ritual surrounding the sovereign and commensality, the sharing of hospitality, formed an integral part of the "politics of prestige". In the abridged formal etiquette of Lunéville only the Duke's mid-day meal took place in public. As was the practice at Versailles, tables would be set up as required in the antechambers of the state apartments - rooms with multiple functions, easily accessible to the courtiers. The Livery Room was used for banquets and grand receptions. At the time of Stanisłas Leszczyński the Trophy Room, with its enormous stove, was set out as a permanent dining room; the King's armchair occupied a conspicuous place, with its crimson velvet upholstery and gold trimming.
Beyond these formal occasions, the ducal couple would dine en famille or with selected guests. Their reign coincided with an emerging taste for intimate meals and for dining in the open air. Dedicated dining areas ensured comfort and privacy. I n the early part of the reign the Duchess Élisabeth-Charlotte, who took an interest in cooking, had her own personal vegetable garden outside her chambers, equipped with a little kitchen and dining room. After 1719 a dedicated dining room was provided in new ducal apartments in the South-East wing. The famous mechanical table volante allowed food to be raised directly from the basement kitchens below, so as to dispense with the need for waiting staff.
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