Steaming cauldrons and curing meats in the kitchens of the Ancient Gauls, vestiges of a fine repast including snails, oysters and duck bones found in a local cave, and a Roman banquet are all on hand in a delicious, gourmet and historical exhibition entitled in the Kitchens of Alésia that is unfolding at the MuséoParc Alésia in Burgundy. Alésia was where the chieftains of Gaul including Vercingétorix surrendered to the Romans in 52 B.C.
If you can’t come to France right now we bring this show to you from the countryside of Burgundy, still today a leading gastronomic region of France. On display are remarkable pieces of utensils and tableware of the times that were found in the region offering a glimpse into the table and tableware of the Gauls of Antiquity and the Gallo-Romans. Learn about a Gaulish banquet, a Roman banquet a storeroom and a kitchen.
The cauldron was the central accessory to the cooking of the Gauls and subsequently the Gallo-Romans. The average family of Gauls ate primality grains and legumes and small quantities of meat. This diet was diversified upon the arrival of the Romans into Gaul who brought new products emanating from the four corners of the Empire, like the olive. Although not a single written recipe has made it to the present from the times of the Gauls, diverse sources of information assist in reconstituting a typical menu. You can find delicious, easy to follow recipes for sesame crackers, spiced and sweetened wine and bread flavored with ewe’s milk on the museum’s French version of the website.
The show was conceived and put together by the MuséoParc Alésia, in collaboration with the Development Team of the Site of Alésia, the Council of the Department Côte-d’Or and the Scientific intervention of Fabienne Creuzenet, engineer in archeological studies at the University of Burgundy.