-
Guillaume Tirel,
known as
Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an
important figure in...
-
Viandier de
Taillevent,
pronounced [lə vjɑ̃dje də tajvɑ̃]) is a
recipe collection generally credited to
Guillaume Tirel,
alias Taillevent. However, the...
-
Taillevent is a
restaurant in Paris,
founded in 1946 by André Vrinat, and now
owned by the
Gardinier family. The
restaurant was
named in a
tribute to Guillaume...
- France. In the 14th century,
Guillaume Tirel, a
court chef
known as "
Taillevent",
wrote Le Viandier, one of the
earliest recipe collections of medieval...
- French,
written in the
early 14th
century by the
French chef
known as
Taillevent, has
ragouts or
stews of
various types in it. The
first written reference...
-
Lombard cuisine,
probably traceable to its
appearance in Le
Viandier de
Taillevent. It
appears in many
European cuisines,
notably Italian,
Balkan and Middle...
-
Argentan croquettes, and
Rouen macaroons.
Normandy is the
native land of
Taillevent, cook of the
kings of
France Charles V and
Charles VI. He
wrote the earliest...
- Viandier,
culinary cookbook written around 1300, the
French chef
Guillaume Taillevent presented a
recipe for tostées dorées
involving eggs and sugar. A 14th-century...
- everything: 575–6 ) and
includes a few
historical recipes (e.g., Fish or Meat Jelly, by
Taillevent in 1375: 584 ), but no
modern recipes as such. Food
science Waxman, Nach...
-
first mentioned in
cookbooks during the
medieval period. Le
Viandier de
Taillevent, a
French recipe collection written around 1300,
suggests that lobster...
