La Bonne Cuisine de Dame Françoise
Dame Françoise's Good Cooking

If you would like to get off the beaten track of incipid fast food and ketchup,

If you would like to discover a world of unaccustomed tastes and savours.

We invite you to journey with us into the past.

Medieval Cooking is rich in taste and uses many spices - cloves, ginger, cinnamon, nutmeg, cardomon, cumin and safron. Certain dishes are sweet/salt through using honey, dried fruit such as raisins, figs, prunes, dates also grilled almands, whole or grated. The sauces were thickened by crumbled toast. Eggs were used a great deal. Obviously no potatoes or tomatoes but still very interesting vegetable mixes are realised. Fish from the sea and rivers, beef, pork, lamb, poultry, rabbit and game were also widely used in Medieval cookery

Our courses run from Monday afternoon until Friday morning 
What we aim to do together

Médiéval A.