From starter to dessert
In the Renaissance, fruits changed from starters to desserts. They were always beautifully presented and often placed on the table as soon as the meal began.
From starter to dessert
In the Renaissance, fruits changed from starters to desserts. They were always beautifully presented and often placed on the table as soon as the meal began.
Back then, a meal was a true spectacle. The tablecloth, for example, was a way to show off your wealth, as were the number of platters of meat placed on the table, and the metal used in the cutlery.
Pies and vegetables
Pies and other patés were a must, although root vegetables also began to grace noble tables during the Renaissance. Until then, these had been consumed by country folk only.
Spices
Spices – rare and expensive – were also a symbol of wealth. Forks were mainly used to pick food from the platter: it was then customary to eat with the fingers, even at the king’s table.
Spices
Spices – rare and expensive – were also a symbol of wealth. Forks were mainly used to pick food from the platter: it was then customary to eat with the fingers, even at the king’s table.
Delicious poultry
Meat held pride of place on Renaissance dinner tables. It wasn’t unusual to be served several meat courses in a row. Favourites included pheasants, geese, and other large birds which were often presented cooked and then positioned in their natural form.
Bread as a plate
In the early Renaissance, food was served on big slices of bread. This practice gradually gave way to plates. Towels were tied around diners’ necks to protect their collars.
Bread as a plate
In the early Renaissance, food was served on big slices of bread. This practice gradually gave way to plates. Towels were tied around diners’ necks to protect their collars.
Dinner is served!
In the early Renaissance dinner was served on great boards set upon a trestle. This meant that the table could be set up anywhere in the chateau. Gradually, this style of dining inherited from the Middle Ages gave way to real, fixed wooden tables.
The sugar craze
Sugar was one of the Renaissance’s great culinary discoveries. Diners were treated to choux pastry, fruit tarts, stewed fruits, and other compotes. Preserves were also catching on, as seen in the Treatise on Jam by the famous doctor and astrologist, Nostradamus.
Auvergne and Brie Cheeses
Auvergne and Brie cheeses were the most popular. Cheese was eaten at the end of the meal, alongside dessert, fruit, and other sweet dishes.
Villandry Chateau is the last of the great Loire Valley chateaux. It was erected in 1536 by Jean Le Breton, François I’s minister of finance. Its typically French style comes in sharp contrast to its contemporaries, like Chambord or Azay-le-Rideau, which show an Italian influence. But Villandry is best known for its gardens. Indeed, the chateau has six, spread across four terraces, with colours that change with the seasons.
Find out more:
- Plan your stay in Loire Valley (External link)
- The Loire Valley is celebrating 500 years since the Renaissance (External link) in 2019
- Visit the Chateau and the Gardens of Villandy (External link)