King Arthur at the table

At the court of a king of Arthurian legend, starter, main course and dessert are not separated as they are today. The feast unfolds in several "mets" (services) brought together on the trestle table: first the pottages and broths, then the large roasted meats and frumenty, finally the "issue de table" sweet and spicy dishes (fruits in wine, dragées, mead). The trencher bread serves as a plate, the white cloth signifies rank, and the hanap of wine circulates according to each person's place around the Round Table.

British seigneurial cuisine of the Middle Ages is recognized by two luxuries: saffron, which gilds frumenty and sauces with a royal gold much prized at a king's table, and honey, the sugar of the Celts before cane, which perfumes both meats and the sacred drink of banquets.