The Lady of the Lake at the table

At the Arthurian court, one does not serve a starter, then a main course, then a dessert: instead, a succession of "services" is brought to the table all at once. First come the potages (porridges and spoon dishes), then the fish and meat "mets" heightened with spices, the entremets to impress, and finally the sweet and spiced "issue de table" that closes the meal and aids digestion. Beverages (mead, spiced wine) circulate throughout, and a restorative "couleis" is kept aside for the sick and wounded.

The golden thread of medieval lordly kitchens: three stigmas suffice to dye an entire dish with a fairy-like golden light. As costly as a ransom, it signaled the guest's rank and bathed the dishes in an almost supernatural clarity — perfect for the table of a Lady of the Lake. It is often complemented by verjuice (green grape juice) for the sharp acidity so characteristic of the period.