Versailles, designed for splendor, not for cooking, was not such an easy place to find good food in the seventeenth and eighteenth century.
The very lucky. The king, though even his meals were brought from kitchens a quarter of a mile off.
The fairly lucky.
Courtiers at all levels were not only housed by the king, but many of them expected to be fed by him. The Grand Chamberlain and the Grand Master of the King’s Household kept open table, feeding thirty-six people for dinner and supper. Distinguished foreigners found themselves invited as well. The queen’s dame d’honneur regularly entertained her mistress and her ladies in waiting. The king’s ministers also kept open table in their wings of the palace.
The not so lucky.
Most courtiers had to make their own catering arrangements, which meant that the palace was full of kitchens and corner réchauffoirs, often in contravention of the royal health and safety regulations.