Medieval banquet

Medieval banquet in the castle of Cherveux on the fourth day of October, in the year of grace 1470.

The Lord Cunningham, a Scots captain of the bodyguards of King Louis XI, invites his vassals to celebrate the end of the works in his castle. His wish is to create friendships with them. The banquet will last over a period of a week, broken in by hunting games in the forest of la Chapelle bâton not far from Cherveux. He appeals to La Cour des Saveurs to organize the festivities ... The banquet naturally consists of spiced dishes (some spices are as precious as gold ...). Some spices are also laid on the table as a sign of wealth. Servants hand ewers, basins and napkins for the guests to wash their hands before sitting at table. The table set for the meal is a large board put upon trestles (a custom in conformity with the itinerant life of the courts and the common use of the rooms in the estate ) and covered with a heavy white cloth, woven in hemp or linen. White because it symbolises the divine light, innocence, purity ... It is a large table-cloth, put double on the table on which is set a strip of table linen. The table linen "longuière" is both long and narrow and enables people to wipe their hands and mouths. The guests eat with their fingers, but use only the first three fingers of the right hand only. Only the rich own a knife, a spoon and a goblet. Composez votre banquet médiéval en ligneSoups bowls, meat bords or trenchers are often shared between two guests. Gold or silver plate is a rare luxury, as well as glass. The guests sit on benches (whence " banquets" is derived) The service under the management of the butler is very strict. The pantler, who has set the table-cloth and the table nef prepares the bread trenchers and brings the salt. The cup bearer deals with the wine service and blends the wine with water. The fruiterer serves dry plum and hazelnuts. At banquets, the head table stands apart under a canopy. The ballet servants is led by the butler. At the buffet, next to the Lord some are in charge of responding to the least of his desires. Musicians assure the entertainment and proclaim with a flourish and change of courses. banquet médiéval The banquet consist of five services. To the accompaniment of hypocras and a wine from Mas d'Intras found out at a fair in Ardèche ... The dishes of one course are brought at the same time. But the guests do not taste all the meats only those within reach. The best dishes are near the head table. - The first course is intended as an aperitif with fresh fruits of the season ("which open digestion") and as the sea lies nearby, oysters and cockles will be served -Then will follow : wild boar patés prepared in hypocras, roe-deer and blackcurrant, duckling in sage with a medieval sauce and salads. -then dishes cooked in sauce : stewed venison with chestnuts, duckling broth with fruits, pork and verjuice -Roasts of deer, pheasants and wild boars. A intermission with a side-dish : a swan in bread paste covered with all its feathers and small birds inside, it is quiet effective, the lord and guests are delighted! the Derniers Trouvères and la Carité of Guigamor has been asked! How enchanting it was! -Then the sweets. Our friend le "soleil de Brocéliande" was required! and there were apple pie, tiered tarts, patties, Marzipan cakes, taillis, together with the famous hypocras of course. As we happens to be in Poitou, why not not serve goats' cheeses! -Before leaving the table, a few pastries cooked between two iron by Obloier : "Oublies", waffles. - After which was served the "boute hors" once the table cleared and removed. It consisted of wine and "chamber spices", that is spices or fruit candied in sugar or honey. ginger, coriander, fennel, anise, pinion. Quince paste, candied hazelnuts or pistachios, sugared almonds and jams. To ease one's digestion was a bare necessity well the banquet met with a happy end. it has but to be renewed. Meet us on la Cour des Saveurs