The dessert in the Middle Ages, it corresponds to the third or fourth course before leaving the table with:

-sweet dishes : pudding, tarts, crustards, patties, wafers, doughnuts, pancakes, marzipan cakes (almond cakes), compotes, creams and fruit cooked in hyppocras.

-salt dishes custards, tarts, cheese pies (marzipan turnovers), doughnuts (ancestors to ravioli) wheat foods to go with the meats, venisons.

The dessert at less festive meals often was dry fruit and cheese (sweet and salt dishes at the end of the meal are separated into distinct courses later in the XVth and XVIth centuries, when sugar is imported in larger quantities.