First published in 1825, La Physiologie du goût, ou méditations sur la gastronomie transcendante is the most famous literary work by the French gastronome Anthelme Brillat-Savarin (1755- 1826), and is rightly considered one of the founding texts of French gastronomy.

To commemorate the bicentenary of the book's publication and the death of its author, the Confrérie des Chevaliers du Tastevin present, under the direction of Jean-Robert Pitte, the exhibition Brillat-Savarin ou la naissance de la Gastronomie, which opens on 4 April.

The exhibition provides a fascinating insight into the life of the celebrated food-lover, from his birth close to the Swiss border in the Ain département, through his student days in Dijon, his career as a French M.P. and high-court judge, all the way through to his literary achievements and his celebrated aphorisms. Two hundred years after his death, the exhibition surveys an enduring gastronomic legacy, stretching far beyond the famous cheese that perpetuates his name!