At the table of a great lady of the 12th century, one does not serve starter-main-dessert: instead, several 'dishes' are brought per course, placed together on the tablecloth. Pottages (saucy or boiled dishes) and roasts sit side by side, punctuated by 'entremets' that delight the eye and palate. Sweet and savory mingle without boundaries, and each guest picks from shared bowls, dipping their bread as a plate (the trencher).

Ginger, cinnamon, saffron, and grains of paradise — precious goods brought via the trade routes of the Levant, which the Crusades and commerce brought closer to royal kitchens. For acidity, no daily lemon but verjuice, the juice of unripe grapes pressed in the vineyards of Aquitaine, which enlivens sauces and pottages.