At the Arthurian court, meals were not structured as "starter-main course-dessert." The lordly meal unfolded in several courses (li mes) brought in turn: pottages and broths first, then roasts of venison and game, finally sweet entremets and spiced wines. Lords sat on the dais (the canopy), stale bread served as trenchers (edible plates), and diners shared dishes in pairs from a single bowl. On lean days (Fridays, Lent, penances), meat was replaced by fish and almond milk — a rule that weighs heavily in the quest for the Grail.

The noble table of the 12th century was distinguished by two marks: verjuice (sour juice of unripe grapes or sorrel) which replaced our lemon, and "fine powder," a precious blend of ginger, cinnamon, clove, and grains of paradise. Saffron, more expensive than gold, gilded the dishes of the greatest. These sweet-sour-spiced flavors set the knight apart from the churl who made do with salt and onion.