Napoleon Bonaparte, once the most powerful man in Europe, ended his life in exile on a remote, windswept island in the South Atlantic. After his final defeat at Waterloo in 1815, the British exiled him to Saint Helena, a rocky volcanic outpost thousands of miles from France.
There, he would spend the final six years of his life surrounded by British guards, declining in health, and reliving the memories of his former empire. On his last full day of life, as recorded by his devoted valet Louis-Joseph Marchand, Napoleon was served a simple, rustic breakfast. This final meal was a reflection of his identity: bold, French, and grounded.
Exile on Saint Helena
Saint Helena was never meant to be comfortable. Its purpose was isolation. Napoleon lived at Longwood House, a damp and deteriorating residence chosen for its distance from the sea and proximity to British watchmen. The humid climate, poor ventilation, and harsh winds made his living conditions both physically and psychologically torturous. His health declined steadily, plagued by stomach pain, fatigue, and weight loss. The same man who once charged into battle on horseback was now confined to bed, pacing his garden slowly, or dictating memoirs to his few remaining followers.
For someone who had once dined at Versailles and ruled over Europe’s greatest kitchens, the simplicity of Longwood House meals spoke volumes. Food became less about indulgence and more about comfort. His appetite faded with time, but when it returned briefly near the end, his staff took note. The breakfast he ate before falling fully silent was both modest and telling, echoing the hearty, protein-rich traditions of 19th-century French cuisine.
His Final Morning and Famous Last Words
By early May 1821, Napoleon was nearing death. He had been ill for months, and the signs were unmistakable. On May 5th, as his breathing became labored and his consciousness faded, he reportedly spoke his last words: “France, armée, tête d’armée, Joséphine.” In that moment, his mind turned not to victory or wealth, but to his country, his army, and the woman he had once loved. It was a deeply human end to a life of imperial ambition.
According to Marchand’s account, Napoleon’s final full meal was served the day before he passed. It consisted of a French-style breakfast: bacon, beef liver, lamb kidneys, shirred eggs, grilled tomatoes, and garlic toast, served with a small glass of red wine. The combination was rustic, hearty, and unmistakably traditional, it was a breakfast that may have offered him a final sense of familiarity and grounding.
The Meal Itself
The components of the meal are as humble as they are historical. Shirred eggs, baked gently in cream, offer a rich and velvety texture. Liver and kidneys were common in 19th-century diets, prized for their nutrition and deeply savory flavor. The bacon brought salt and fat, while grilled tomatoes added balance and brightness. The garlic toast sliced rustic added warmth and aroma, rounding out the meal.
Each item would have been prepared simply. Napoleon was not in a condition to enjoy lavish fare. Yet even in simplicity, there was substance. This was a breakfast meant to sustain. It reflected the realities of island life, the limitations of exile, and the roots of French provincial cooking. The wine, modest as it may have been, brought a touch of dignity to the plate.
A Modern Taste of the Emperor’s Table
When I recreated this dish, it became clear that it was designed more for sustenance than celebration. The liver, when cooked just to pink, was surprisingly tender and flavorful. The bacon and toast were comforting. The shirred eggs were, by far, the standout—creamy, rich, and familiar. The kidneys, even after careful trimming and soaking, were still intense in flavor and texture. While I appreciate their historical place on the plate, I probably wouldn’t go back for seconds.
This was a breakfast grounded in history, texture, and identity. It was not meant to impress, but to nourish. It’s easy to romanticize final meals, but what struck me most about this one was its quiet honesty. It told a story—not of glory, but of resignation. A man who once shaped the fate of nations finished his journey with a slice of toast, a bite of liver, and a memory of home.
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Napoleon’s Last Meal: Saint Helena Breakfast Recipe
Napoleon’s Rustic French Breakfast
Ingredients
Proteins:
- 1/4 lb beef liver trimmed and sliced 1/4 inch thick
- 1 kidney lamb or veal, cleaned and sliced 1/2 inch thick
- 2 strips thick-cut bacon
Shirred Eggs:
- 2 large eggs
- 1 tbsp heavy cream
- 1 tsp butter or olive oil
- Salt and pepper
Vegetables & Bread:
- 2 slices rustic bread
- 2 garlic cloves peeled
- 1 vine of ripe baby tomatoes
- Olive oil or butter for toasting
Optional Garnish:
- Fresh chopped parsley
Instructions
- Prepare Kidneys: Clean and trim the kidneys, removing the white core. Soak in salted water with a splash of vinegar for 15 minutes. Rinse and pat dry. Slice into wedges.
- Prepare Liver: Trim membranes and veins. Slice liver thinly and soak in milk or water for 15–30 minutes. Pat dry.
- Cook Bacon: In a skillet over medium heat, cook bacon until crisp. Set aside, reserving fat.
- Sear Kidneys: In reserved fat, sear kidneys 2–3 minutes per side. Remove and keep warm.
- Sear Liver: Sear liver 1–2 minutes per side until just pink inside. Season with salt and pepper.
- Make Garlic Toast: Toast bread in olive oil or butter. While hot, rub with raw garlic cloves.
- Grill Tomatoes: Sear halved tomatoes cut-side down in a skillet until caramelized, 3–4 minutes.
- Shirred Eggs: Preheat oven to 375°F (190°C). Butter two ramekins. Crack 2 eggs into each. Add 1 tbsp cream and a pinch of salt and pepper to each. Bake 10–12 minutes until whites are just set.
- Plate: Arrange proteins, shirred eggs, garlic toast, and grilled tomatoes. Garnish with parsley if desired. Serve with a glass of red wine.
Video
Notes
- Kidney Prep Tip: The white core inside lamb or veal kidneys is edible but has a tough texture and strong flavor. For a milder dish, remove this core with a small paring knife before slicing the kidneys into thin rounds.
- Shirred Egg Success: Use shallow ramekins and bake the eggs in a water bath to ensure gentle, even cooking. Add a splash of cream and a pat of butter on top for a silky, indulgent finish that contrasts well with the earthy meats.
- Toasting Like the French: For authentic garlic toast, lightly rub halved garlic cloves on grilled or pan-toasted rustic bread. Finish with a drizzle of olive oil or butter for a crisp, aromatic foundation that balances the richness of the main proteins.