Du Fait de Cuisine
The late medieval cookbook Du fait de cuisine (“On cookery”) was written in 1420 in part to compete with the court of Burgundy by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.
The book contained banquet, supper, and curative recipes prepared for the duke, including a dish composed of “a castle made of molded meat paste, adorned with five firebreathing roasted animals, innumerable smaller molded figures, and a fountain spraying rosewater and mulled wine.”
This website relies on the author’s understanding of the original manuscripts, as well as references the following:
Amiczo Chiquart. Du fait de cuisine par Maistre Chiquart, 1420 (Ms. S 103 de la Bibliothèque Supersaxo, à la Bibliothèque Cantonale du Valais, à Sion). Translated by Terrence Scully, ACMRS, 1985.
