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Listing articles 1 to 8 of 8 articles with tag ‘Hattonchatel’
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Red-Hot Medieval Roots

I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.

Chicken for Dessert

One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

French castle Expedition

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!

Medieval Hypocras at Hattonchâtel

  • By fx
  • on 04/09/2008
  • in Recipes
  •  comments

Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then. 

The Passion of the Boar

We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!

French Blanc-Manger

  • By fx
  • on 16/10/2008
  • in Recipes
  •  comments

This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

A Jam Fit for a Queen

The most expensive jam in the world is made in Bar-le-Duc from  red currants hand-seeded with a goose quill. Worth every penny!

Verdun Sugar Coated Almonds

During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier. 

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The Passion of the Boar
«Without the fine work of Mr. FX, some of us would die without ever having seen a
senescent castle dog barking at a gutted corpse of wild boar that dangles
head-down from the stone wall, blood dropping among windstrewn flower petals and
dust.»

After Cheese Comes Nothing

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