"The tastes of yesteryear for today’s table”

• Cyve: meats of the Farm prepared à la bourguignonne with bacon, spices, etc.
• Bourbelier: meats of the Farm marinaded in red wine, spices, etc.
• Paste en pots (Potted pâté): meat pâté with chestnuts, eggs and white wine.
• Pot au feu: meat and vegetables to be savoured with an accompaniment of medieval sauces.
• Sauce verte (Green sauce): parsley, cider vinegar, cinnamon, ginger, cloves, salt.
• Sauce cameline (Cameline sauce): almonds, raisins, breadcrumbs, cinnamon, cloves, cider vinegar.
• Sauce aillée rousse (Red garlic sauce): chicken livers, bread, meat stock, red wine, wine vinegar, garlic, ginger, nutmeg, cumin, thyme, bay leaf, coriander, cardamom.

• And the classics: sausages, pâtés, smoked meat, jellied aurochs, etc.

The recipes have been chosen for you from among the great classics of medieval gastronomic literature. Carefully adapted to contemporary tastes, prepared using quality products, they’ll introduce you to the flavours of yesteryear, original and savoury.

Bon appétit.