The Gauls wrote very little, no cookbook was found. There can be no doubt, however, that in cities such as Bibracte, Aleto, Vesontio and others, there were specialists to ensure the preparation and service of banquets. Today, only archeology (waste, pollen) can make us know the food used and very exceptionally the finished products. This is the case for this ring-shaped bread that we propose.
"the itineraries of our gastronomy"