Straight to the recipe The picture shows the garden terrace of the Ritz Hotel in Paris, which openend its doors…
Coquinaria has lots of medieval recipes, but how do you eat these dishes? With your hands! Eating with a fork…
Straight to the recipe 'Souppe en civé' Eggs are very prominent in medieval cuisine, they are used as thickening agent in sauces…
Straight to the recipe Take 200 capons ... This is a recipe from the delightful cookbook Du fait de cuysine by Maître…
Een French recipe from the seventeenth century Straight to the recipe A very simple recipe, because I am in…
This is the first 'historical' recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François…
Straight to the recipe The French origins of a Dutch soup 'Queen's Day' (Koninginnedag) was a national holiday in the…
Well alright then, just the one! Straight to the recipe Garden peas were an absolute hype in the seventeenth century. They…
Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces,…
Straight to the recipe Just a puff of hot air Dessert is the triumphant closure of an elaborate dinner. It must…