The béchamel is one of the basic sauces, from it derives the Mornay, the Nantua and the Soubise. It comes from the name of its inventor, the financier Louis De Béchameil, Marquis of Nointel, Master at the court of Luigi XIV, and that was used in the kitchens of the Palace of Versailles. The Sun-King had a passion for the cookery and encouraged a group of gentlemen, whom he gave the appellation of cordons bleus and the blue band symbol of the order of chivalry, in order to test new recipes for original and refined dishes.