La Chapelle travelled to Spain and Portugal and wrote The Modern Cook while in Chesterfield's employment (a French edition was published in 1735).
Entitled Le Cuisinier moderne, the work was the forerunner of a lavishly illustrated series of cookbooks that might equally well be considered art books.
that the Saxon minister Heinrich, Graf von Bruhl, had a chef d'office who also had the surname La Chapelle, and the two made regular visits to the Meissen factory between 1737 and 1740, during the period when the radically inventive Swan service was in production.
[citation needed] If the two La Chapelles are one and the same, which remains unknown, it would shed light on the close relationship between pastry and sugar sculpture, and silver and porcelain modelling.
Massialot's work needed replacing, La Chapelle claimed, because advances had been made in culinary art over the previous twenty years.