At the Anglo-Norman court of the late 12th century, meals were not served as starter-main-dessert, but as a succession of 'courses' brought to the high table according to the rank of the guests: first the pottage and broths, then roasted meats with their spiced sauces, and finally the 'issue de table' with spiced wine and preserves. On campaign or crusade, this fine order gave way to ship's provisions: biscuit, salted meat, and dried fish. On fast days and during illness, 'white' and sweet dishes were prepared, reputed to be healthy.

Cinnamon, ginger, saffron, long pepper, and cloves: Richard brought back from the Holy Land a taste for Eastern spices, which became the luxury and pride of his table. Saffron, especially, gilded royal dishes and marked the wealth of the crusader lord.