Medieval cuisine (historical)

Dame Clotilde organises original tailor-made functions for a medieval evening to remember.

Your private or corporate function can take the form of :

A substantial aperitif
A buffet
A meal
A banquet
...

The following is in old French.

Plateau d'échaudés (appetizers)

Echaudés au Pasté de foie de poulaille à
l'hydromel et miel (liver pâté canapés with mead
and honey)

Oefs à la graine de mostarde (hard boiled eggs
with mustard seed)

Mesle mesle de corne aux comins (cumin
crescents)

Serfs used cumin seeds as a means of payment to pay
off their debts.

Pan à la grenoilles (bread with frogs legs)

Coquelet à l'Hypocras (cockerel with Hippocras)

Dame Clotilde's menu
(from around the 13-th century)

The arrival of Catherine de Médicis
(in the 16-th century)

Greeted with
Le verre d'hydromel et quelques échaudés (glass of mead and a selection of appetizers)

Greeted with
Le verre de sovestro Vernaccia et quelques échaudés (glass of sovestro Vernaccia and a selection of canapés)

First course
Blancmanger aux poissons (fish blancmange)

First course (according to the season)
Melon et figa au prosciutto ou
Cuer d'artichaults aux roignons (melon and fig with prosciutto or heart of artichoke with kidney)

Second course
Coquelet à l'hypocras et ses fruits
d'Orient, sa lenticulas et son épeautre (cockerel with hippocras and Eastern fruits, water lentil and einkorn (an ancient variety of wheat)

Second course
Truite accompagnée de fèves d'haricots (trout served with broad beans)

Third course
Fourme de Montbrison ou d'Ambert (blue cheese)

Third course
Roulés de veel à la florentine (florentine style rolled veal)

Desserte
Cresme bourbonnaise à la fleur d'oranger (bourbon cream with orange flower)

Desserte
Tourte Frangipani (frangipane pie)

Issue et boute-hors
Le verre d'hypocras, pain d'épices et fruits (selon la saison) (glass of hippocras, honey spice cake and seasonal fruits)

Issue et boute-hors
Le verre d'hypocras et fruits
(selon la saison) (glass of hippocras, honey spice cake and seasonal fruits)

Additional information :

Staff will be dressed in costume

Crockery is adapted


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Medieval cuisine (historical)

Dame Clotilde organises original tailor-made functions for a medieval evening to remember.

Your private or corporate function can take the form of :

Plateau d'échaudés (appetizers)

Echaudés au Pasté de foie de poulaille à l'hydromel et miel (liver pâté canapés with mead and honey)

Oefs à la graine de mostarde (hard boiled eggs with mustard seed)

Mesle mesle de corne aux comins (cumin crescents)

Pan à la grenoilles (bread with frogs legs)

Coquelet à l'Hypocras (cockerel with Hippocras)

Dame Clotilde's menu(from around the 13-th century)

The arrival of Catherine de Médicis(in the 16-th century)

Additional information :

Staff will be dressed in costume Crockery is adapted

Staff will be dressed in costume Crockery is adapted

Echaudés au Pasté de foie de poulaille à
l'hydromel et miel (liver pâté canapés with mead
and honey)

Oefs à la graine de mostarde (hard boiled eggs
with mustard seed)

Mesle mesle de corne aux comins (cumin
crescents)

Dame Clotilde's menu
(from around the 13-th century)

The arrival of Catherine de Médicis
(in the 16-th century)

Staff will be dressed in costume

Crockery is adapted

Staff will be dressed in costume

Crockery is adapted