Paris Commemorated the Bicentenary of Mahonnaise Sauce in 1956

Bep Al·lès/Ciutadella - In 1956, the Semanario El Iris published a remarkable piece of news that today retains enormous historical and gastronomic value for Menorca. The information, distributed by the EFE news agency and reproduced by the Menorcan weekly newspaper, explained that Paris had organized several commemorative events to mark the bicentenary of the creation of the popular mahonnaise sauce. This event was not only of culinary interest, but also represented an important international recognition of the Menorcan origin of one of the most famous and widely used sauces in the world. 

The article recounted that the French celebrations recalled the moment when the sauce was first served in Menorca to Marshal Louis-François-Armand du Plessis, Duke of Richelieu, during the French presence on the island in the eighteenth century. According to historical tradition, the French military chef discovered in Mahón a sauce made from olive oil and egg yolks, which was later adapted and introduced into France under the name “mahonnaise,” directly derived from Mahón. Over time, the recipe became universal and evolved into an essential element of international gastronomy. 

The commemorative events held in Paris demonstrated the importance that this sauce had achieved within French cuisine. Among the celebrations was a culinary competition involving prestigious Parisian chefs, who attempted to create new versions of the traditional recipe while maintaining its basic ingredients: olive oil and egg yolks. The competition culminated in a banquet held at one of the great hotels of the French capital, attended by prominent political and diplomatic authorities, including the French Secretary of State for Tourism, Mr. Auguste Pinton, representatives of the Spanish embassy such as the ambassador, Count de las Casas Rojas, as well as various personalities from the worlds of diplomacy, culture, commerce, and Parisian society. 

The impact of this commemoration holds extraordinary importance for Menorca. In the mid-twentieth century, when debates about the true origin of mahonnaise still existed, the fact that France officially commemorated the bicentenary of its creation while directly linking it to Mahón constituted a powerful historical confirmation. In a sense, it was an international legitimization of the theory that places Menorca as the true birthplace of mahonnaise sauce. 

The publication of this news in El Iris also reveals the pride with which Menorca experienced this recognition. The weekly newspaper perfectly understood the symbolic value of that Parisian celebration, since mahonnaise represents far more than a simple sauce: it is part of Menorca’s culinary heritage and cultural identity. Few gastronomic creations born on a Mediterranean island have achieved such universal projection. 

Today, almost seventy years after that publication, the news still retains all its significance. The French commemoration of 1956 continues to be a highly meaningful documentary reference in defending the historical connection between Mahón and mahonnaise sauce. It stands as a journalistic testimony that strengthens Menorca’s gastronomic memory and reaffirms the island’s role in the history of international cuisine.