Medieval banquet

We can arrange your buffet , reception, banquet, wedding , anniversary. Thank you contact us directly for a quote contact@la-cour-des-saveurs.com . Diners wash their hands before settling at a table always filled with a white tablecloth. The table is set for lunch with a board and trestles , this usage is adapted to the itinerant life courses an...

We can arrange your buffet , reception, banquet, wedding , anniversary. Thank you contact us directly for a quote contact@la-cour-des-saveurs.com . Diners wash their hands before settling at a table always filled with a white tablecloth. The table is set for lunch with a board and trestles , this usage is adapted to the itinerant life courses and the lack of differentiation of the parts in the house. The " longière " long and narrow , bordering table, can wipe hands and mouth. Diners eat with their fingers, but with the first three fingers of the right hand only. The servants have their ewers , basins and towels. Only the richest have their knife, spoon and their tankard . The bowl to eat soups and board or abacus for meat are often shared between two diners. Gold plate or silver is a rare luxury , as well as glass. The service is highly regulated under the direction of Butler . The baker , who installed the water and arranged the nave table , prepares bread trenchers and brings salt. The butler service ensures that the wine cup of water . The fruit is dried plums and hazelnuts . At feasts ceremonial head table is isolated on a dais . Ballet servants is led by the butler . Buffet near the Lord shall ensure officers mouth, ready to respond to his every whim. Musicians accompany the meal and sound service changes .

Mealtimes : the Middle Ages , we eat twice a day . Our current lunch is called "dinner" . It takes between 10 and 11 o'clock in the morning , while dinner is as appropriate between 16 and 19 hours. Among the peasants , lunch (our breakfast) can be taken at dawn , delaying dinner time . Schedules are then determined by the pace of work in the fields .

the kitchen the center of the country house is home . Installed in the main room , open to the floor , it serves both as a source of heat and light , and instead of preparing meals. In stately or princely houses , the kitchen is separated from the room where you eat and located either underneath or, more frequently in buildings isolated from the rest of the house . The kitchen equipment : in the basic equipment of the kitchen, found the pot , pots and pots of earth and iron skillet , showing three types of cooking : boiling, slow cooking at the stifled and frying. Grills and spindles appear only in urban areas or in the castles .

( The end of the fifteenth century was a time when good food is an integral part of life , celebration and enjoyment of life. The kitchen offers blends of fragrances, colors and the most unexpected flavors and more elaborate . the Middle Ages is a time when we cook with spices brought from the East.

Health : " Archaeological excavations have uncovered the St. Mary's Spital in London, a hospital opened in 1197 Excavations have uncovered some surprising facts about the health of people at that time , it is surprising that the . . most teeth were in good condition. archaeologists have also discovered that the skeletons were of normal size . findings show that the power at that time did not contain massive amounts of simple carbohydrates as we eat today . "

recommendations on the use of salt : "I disois any excesses Conduit lhomme right to decez Thus too frequent use Salt night in the eyes of the face , and eating too much salt , Tel galand sest long I galé . . say more than the seed salt subtracts the abundance Thus, My Ladies of Paris . doresnavant Take care there , and each of you care , to benefit from this word , of putting too much salt in the pot "

A Medieval banquet in a castle

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