Medieval Dishes to Try at Guédelon Castle (with Recipes)

Near Guédelon Castle in Burgundy, France—a fortress currently being constructed using exclusively medieval techniques—culinary arts serve as a natural extension of this living history experiment. Visitors can dine at several establishments: La Taverne (fast food and grills), La Halle (savory pies and snacks), and La Canopée, which offers more refined dishes inspired by the Middle Ages and ingredients from the local kitchen garden.

Below are the dishes you might find on the menu, along with their recipes.

Main Meat and Fish Dishes

Pork in Honey-Vinegar Marinade (Oxymeli)

This dish embodies the medieval love for the combination of sweet and sour. The honey creates a rich glaze, while the vinegar tenderizes the meat fibers.

• Recipe: Take 800 grams of pork ribs or pork neck. In a separate bowl, mix 100 grams of forest honey, 50 milliliters of apple or wine vinegar, and a pinch of coarse salt. Coat the meat thoroughly with this mixture and leave it in a cool place for three hours. Then, place the pork in an oven or on a spit over coals. Roast for one hour, basting the meat every ten minutes with the remaining marinade until a thick, deep golden crust forms.

Chicken in Dry Cider Sauce

A delicate dish typical of northern Burgundy, where orchards provided an abundant harvest of apples for cider making.

• Recipe: Cut one chicken (approx. 1.2 kg) into portions. In a deep skillet, melt 50 grams of butter and sauté two finely chopped shallots. Place the chicken pieces in the skillet and brown them on each side. Pour in 500 milliliters of dry apple cider. Cover and simmer over low heat for 45 minutes. At the very end of cooking, add 100 milliliters of heavy cream and allow the sauce to thicken slightly without letting it come to a boil.

River Trout with Emerald Sauce (Sauce Verte)

A light fish dish, once prepared with trout caught from the rivers surrounding the castle, served with a refreshing herb sauce.

• Recipe: Clean two fresh trouts and poach them in a small amount of water with a pinch of salt and a spoonful of vinegar for 12 minutes. For the sauce, take a large bunch each of parsley, sage, and mint. Finely chop the herbs and grind them in a mortar with two slices of white bread (crusts removed) previously soaked in 30 milliliters of verjuice (or lemon juice). Gradually pour in 40 milliliters of olive oil until a smooth paste is formed. Arrange the fish on a platter and cover completely with the thick green sauce.

Sides and Hearty Pottages

Spelt Porridge with Hazelnuts

A filling dish that served as the primary energy source for the stonemasons and carpenters of Guédelon.

• Recipe: Soak 200 grams of spelt grains in water overnight. In the morning, drain the water and cover the grains with 500 milliliters of chicken or vegetable broth. Cook over low heat for about 40 minutes until the liquid is fully absorbed. Add 50 grams of coarsely crushed toasted hazelnuts, a knob of butter, and a little honey to the hot porridge. Stir thoroughly and let it rest under a lid for ten minutes before serving.

Split Pea Mash with Smoked Bacon

Simple food characterized by high nutritional value and a rich, smoky aroma.

• Recipe: Pour one liter of water over 250 grams of dry yellow split peas and boil for an hour and a half until completely soft. Meanwhile, dice 150 grams of smoked bacon and fry until crispy along with one chopped leek. Once the peas have turned into a thick mash, stir in the fried bacon and leek, and add one teaspoon of dried marjoram. Simmer for another five minutes to achieve a smooth, creamy texture.

Pastries and Snacks

Herbolat (Medieval Herb Omelet)

This dish resembles a savory egg pie more than a modern omelet, bursting with the flavors of the garden.

• Recipe: Whisk six fresh eggs in a deep bowl. Add 150 grams of a finely chopped herb mix: spinach, nettle, parsley, and wild garlic. Season with salt and a pinch of ground ginger. Melt a large knob of butter in a 20-centimeter frying pan, pour in the egg and herb mixture, and bake in the oven (or cook covered over low heat) for 15 minutes until the omelet is firm and fluffy.

Mushroom “Tourte” (Savory Pie)

A forest-inspired pie made from ingredients gathered in the surrounding Burgundian woodlands.

• Recipe: Prepare 400 grams of unleavened shortcrust pastry using flour, water, and butter. For the filling, sauté 500 grams of wild mushrooms (chanterelles or porcini) with onions and thyme until the moisture evaporates. Divide the dough into two parts: roll one out for the bottom of the tin, spread the mushroom filling over it, and cover with the second layer of dough. Pinch the edges tightly and make a small hole in the center for steam to escape. Bake at 180°C (350°F) for 35 minutes until golden brown.

Pears in Ruby Syrup

A dessert that brings together the flavors of fruit, wine, and spices.

• Recipe: Peel four firm pears, keeping the stems intact. In a saucepan, combine 500 milliliters of dry red wine, 120 grams of honey, one cinnamon stick, and three cloves. Bring the syrup to a boil, then submerge the pears. Simmer over low heat for 25 minutes, turning the fruit occasionally for even coloring. Once cooked, remove the pears, reduce the syrup by half, and pour it over the fruit when serving.

Hypocras (Spiced Wine)

The quintessential medieval drink, once considered medicinal due to its blend of spices.

• Recipe: Add 100 grams of liquid honey to one bottle (750 ml) of red wine. In a mortar, grind 10 grams of cinnamon, 5 grams of dried ginger, 3 cardamom pods, and a pinch of nutmeg. Add the spices to the wine and stir thoroughly. Let the Hypocras infuse in a dark place for 24 hours. Before serving, filter the wine three times through a dense linen cloth until it is perfectly clear.