Oven baked Dorado in caper and mustard sauce.
Onaker, the bishop of Auxerre, was a famous gourmand and this dish was one of his favorites (6th century).
Sea bass stuffed with cheese and horseradish.
This dish was served during the days of “December Liberty”. During this month slaves, shepherds and servants enjoyed some liberties (or partial liberty) and feasted together with their masters (12th century).
Sea trout fillet cooked on alder chips.
Constance, sister of Louis the King of France, was very fastidious regarding her meals, but this spicy fish did satisfy her requests (11th century).
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