A Day at the Court of Burgundy – 2003

First documented feast, with subtleties for each course.

My first documented feast – while the menu has been lost, the recipes served were all from Chiquart, Menagier de Paris, and Taillevent. The focus was on presentation – each course included one or more subtleties, although these photographs were taken in a candle-lit hall.

Pastry castles, used to serve venison, frumenty and other dishes.
“Apple” tree with gilded meatballs.

There were also pastry swans used as bread bowls and many other dishes.

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