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“Culinary art serves as an escort for European diplomacy”. This aphorism of Marie-Antoine Carême in his book The art of French cuisine in the nineteenth century. Elementary and practical treatise is particularly true in Franco-American diplomatic relations. If French gastronomy is synonymous with gastronomic prestige and has been appreciated throughout the world since the XVIIIth century, it is particularly popular in the United States. French ambassadors who have succeeded one another in Washington since 1893, when France raised its legation to the rank of embassy, understand it well. It is a diplomatic tool. Are not we talking about culinary diplomacy? A good meal can have a peaceful virtue. In times of tensions or crisis between France and the United States, it is not uncommon for the ambassador to organize dinners at the residence of Kalorama to relax the atmosphere, maintain the dialogue or renew it between the two countries.