French chef (born 1660; died 1733). He was chef de cuisine to various illustrious personages, including the brother of Louis XIV, the dukes of Chartres, Orléans and Aumont, Cardinal d’Estrées and the Marquis de Louvois. In 1691 he published anonymously Le Cuisinier royal et bourgeois. His name did not appear on the title page until the work was republished in 1712. He also wrote an Instruction nouvelle pour les confitures, les liqueurs et les fruits, published in 1692. These two works were relatively unknown to the general public but were held in great esteem by the professional cooks of the 18th century and certainly had an influence on the development of French cuisine. Massialot’s recipes include chicken with green olives and herbs, ragoût of salmon’s head with white wine, verjuice, capers and mushrooms, and also benoiles (soufflé fritters flavoured with orange-flower water and served very hot, sprinkled with sugar).