Cordes-Tolosannes. The “Discovery of 18th century cuisine” workshop is complete

400 years ago what did we eat? This is the question that the culinary conference on Sunday May 8 at the Abbaye de Belleperche, at 3 p.m., will answer. A conference led by Sylvie Campech, archaeologist and historian of cuisine, food columnist, lecturer, professor of historical cuisine and writer of cookbooks.

It was from the 1650s that the culinary tastes of the modern era were established. Cooks and cooks are gradually abandoning the traditional cuisine of the Middle Ages and reinventing a “new cuisine”, simpler and more learned. The culinary workshop will immerse you in the gastronomic universe of the Ancien Régime. Participants will discover fashionable vegetables, new kitchen stocks, but also table manners.

Seasonal and local products, but also and already products from elsewhere, from distant countries that are beyond the seas and oceans. A tasting will be offered to immerse your senses in the flavors of the 18th century.

This workshop being full, only those who have already registered will have the chance to participate.

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