Château de Bouges Petit Trianon at the Palace of Versailles. In 1818, the château became the property of Charles-Maurice de Talleyrand-Périgord, the former foreign minister of Napoleon Bonaparte. Talleyrand put it at the disposition of his niece and, according to rumours, his one-time mistress, Dorothée de Courlande (1793-1862), who held successively the titles of Comtesse Edmond de Périgord (1809), Duchesse de Dino (1817), Duchesse de Talleyrand (1838) and finally Duchesse de Sagan (1845). She was also owner from 1828 à 1847 of the Château de Rochecotte at Saint-Patrice.Then chateau was purchased by Tunisian general Mahmoud Benaiad. In 1917, the château was purchased by
Petit four In a French patisserie, assorted small desserts are usually called "mignardises", while hard, buttery biscuits are called petit fours. Petit four A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, "petit four" (), meaning "small oven". In 18th and 19th century France, gas ovens did not exist. Huge brick ovens were used, which took a long time to heat up but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking "à