![]() The first example of these were culinary treatises in the 13th century. Recipes were passed along to other chefs and kitchen staff by word of mouth, then handwritten, and eventually transitioned to printed cookbooks. The myth that spices were used to cover up the smell of spoiled meat is false in the case of the elite in Medieval France they were certainly not served rotten food.īut who were the ones cooking this magnificent feast? The staff included a maître queux (head cook) at the head of the staff, all the way down to the oven-working souffleur. These exotic herbs included cinnamon, nutmeg, and cumin, among many others, and were served along with lavish meats such as swan and peacock. The feasts of the aristocracy during Medieval times in France were things to behold tables laden with meats and breads, all seasoned with the most lavish spices and seasonings money could buy (and only the affluent could get hold of). Let’s explore the food that the people of Medieval France were tucking into and just which mouthwatering meals they were relishing. Resplendent recipes and delicious staple dishes were created that still grace the lips of locals and tourists to this day. These items were perfected in the Medieval period when the rich discovered far away places with intriguing spices, while peasants had to make do with whatever they could cultivate from the land. Known today as the food capital of the world, France is famous for its sublime cheese, delectable bread, delicious pastries, and, of course, divine wine.
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