Given that Supersizers is fast becoming one of the highlights of my viewing week, I did feel somewhat bereft when last Monday’s edition got bumped from the schedules on account of a certain Wimbledon match featuring Andy Murray (great game, but even so….). All of which means that we are still yet to see Giles and Sue getting to grips with 50s eating, but this week, in keeping with the schedule, our intrepid duo donned corsets and periwigs and headed back to the days of the French Revolution for some serious gorging.

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Despite all the lavish food on offer throughout this series, I can honestly say it has yet to actually make me peckish – and the same could be said of this week’s, since the gargantuan, diet-unfriendly feasts that Giles and Sue were called upon to enjoy – or endure – perhaps – just looked stodgy and unappetising. Well, most of them did. Since the first part of the show saw them enjoying the luxurious lifestyles of Louis XVI and Marie-Antoinette in the Palace Of Versailles, there was an awful lot of feasting going on.

And this kicked off with whole chickens for breakfast, a lavish banquet for lunch which the massed ranks would sit and watch them eat, and even more food for dinner (and left outside the royal bedchamber just in case they got peckish overnight), washed down with gallons of champagne and red wine. And a mystifyingly large number of boiled eggs for some reason. Breakfast on the first morning alone notched up a whopping 5000 calories with its dishes of lamb chops, gammon steaks et al, and the lunchtime banquet, rounded off with a plateload of gooey pastries, doesn’t even bear thinking about.

Although the show informed us that most of the full-scale pigging out was done by Louis since Marie Antoinette hated eating in public and was mindful of her figure (or it could possibly have been to do with the fact that she was unable to digest more than a thimble full of frogs leg soup while wearing her corset – surely the 18th Century equivalent of the gastric band). All of which meant Giles had carte blanche to gnaw on giant cuts of meat while Sue just looked on with a bowl of broth and a water biscuit for company.

As Supersizers go this was one of the more interesting, delivering a history lesson of epic proportions and encompassing French revolutionaries, post-revolutionary aristocrats and even the world’s first restaurant critic, who would round off his weekly dinner parties by making his guests drink 17 cups of coffee (which doesn’t even bear thinking about…..). One such feast he prepared for his guests was reproduced here, and centred largely around black looking food, culminating in a pig’s bladder stuffed with 48 boiled eggs. And if that doesn’t put you off your dinner then nothing will.

Next week it’s the 1920s….