Definition: taillevent

The word "meat" is used here in the Latin sense of "vivenda", meaning food in general. This is what makes the work so interesting, initially, for its inventory of^14th-century foodstuffs. Numerous copies of Le Viandier circulated among lords and master chefs before printing made it "popular". The first known edition appears to date from 1490 and is composed in Gothic type; there would be eleven others until 1520. Its influence was felt until the arrival of Florentine chefs with Catherine de Medici and the publication of La Varenne's "Le Cuisinier Français" (1651), which introduced a new concept of culinary art. The essential contribution of Le Viandier lies in the importance given to spicy sauces (saffron, ginger, pepper, cinnamon) in soups and stews, which can be used to prepare meat, poultry and game as well as sea and river fish. The use of verjuice is also characteristic, as are roasted breadcrumb bindings. The main cooking methods are roasting and boiling, and there are numerous stuffed or minced meat dishes (pâtés, pies, flans). Finally, it is worth noting the importance given to Lenten dishes and to cooking for "lean" or "fat" days, according to the prescriptions of the Church. Taillevent's cuisine is often described as a succession of heavy, complicated or overly spicy dishes, but among the recipes in Le Viandier there are simpler preparations, some of which can be made today with almost no changes.