Medieval dessert - La Cour des Saveurs (2024)

As a culinary historian with a specialization in medieval cuisine, I've spent years delving into the rich tapestry of flavors and culinary traditions from the Middle Ages. My expertise extends beyond mere academic study; I've actively participated in recreating and experiencing medieval recipes, allowing me to gain first-hand knowledge of the nuances and intricacies involved.

Now, let's dive into the captivating world of medieval desserts, a realm where culinary artistry merged with limited resources to create delightful concoctions. In the Middle Ages, desserts played a crucial role in the culinary landscape, signaling the conclusion of a meal with a symphony of both sweet and savory offerings.

1. Sweet Dishes:

   • Pudding: A medieval favorite, often made with dried fruits, as evidenced by the offerings of "Pudding with dried fruits" available in 180 g and 2160 g jars.
   • Tarts, Crustards, and Patties: These pastry-based delights were likely filled with various sweet fillings, showcasing the medieval penchant for intricate pastry work.
   • Wafers and Doughnuts: Ancestral forms of wafers and doughnuts graced the medieval tables, offering a variety of textures and flavors.
   • Marzipan Cakes (Almond Cakes): The mention of "Pâte d’amandes" and "Massepain" in the product listings indicates the popularity of almond-based sweets.
   • Compotes, Creams, and Fruit cooked in Hyppocras: These fruity creations and spiced concoctions showcase the medieval fascination with blending flavors.

2. Salt Dishes:

   • Custards, Tarts, and Cheese Pies: The inclusion of savory custards and cheese pies in the dessert course reflects the medieval blending of sweet and salty flavors.
   • Doughnuts (ancestors to ravioli): A curious mention, suggesting a link between medieval doughnuts and the later development of savory pastas like ravioli.
   • Wheat Foods to accompany Meats and Venisons: The practicality of wheat-based foods to complement the hearty meats and game of medieval feasts.

3. Less Festive Meals:

   • Dry Fruit and Cheese: In less extravagant settings, desserts often comprised simple yet satisfying combinations, such as dry fruits and cheese.

4. Evolution of Dessert Courses:

   • The article notes the separation of sweet and salty dishes into distinct courses in the 15th and 16th centuries, coinciding with the increased importation of sugar.

To further enrich your exploration of medieval desserts, the product listings offer a glimpse into the available delicacies, from "Pain d'épices" (gingerbread) to "Calissons" (marzipan on a paste of flour, sugar, and rose water). Each item bears witness to the culinary ingenuity of the medieval period, inviting you to savor the flavors of a bygone era.