The table of yesteryear,
The menu of the moment
The menu of the moment
Welcome, dear foodies
An extraordinary culinary experience, a real journey back in time to the glorious era of the Roman Empire.
By reducing the number of services, I sought to preserve the essence of the gastronomy of the Roman Empire while adapting it to current eating habits. It is neither a banquet nor a feast, but rather a celebration of historical flavors, perfectly integrated into the way we eat today.
By reducing the number of services, I sought to preserve the essence of the gastronomy of the Roman Empire while adapting it to current eating habits. It is neither a banquet nor a feast, but rather a celebration of historical flavors, perfectly integrated into the way we eat today.
At the table of Apicius
Aperitif
Hard-boiled quail eggs, green olives, raw vegetables, small fried fish and seafood, etc.)
Recommended wine: Mulsum
Entrance
Shrimp with date sauce
Recommended wine: Vouvray Demi-Sec or Riesling d’Alsace Grand Cru
Flat
Quail stuffed with olives and served with green sauce
Recommended wine: Gigondas or Châteauneuf-du-Pape
Dessert
Pear patina
Recommended wine: Clairette de Die or Vin de paille
To accompany your meal, you can also prepare your bread ,
according to the recipe of Cato the Elder (160 BC.)
according to the recipe of Cato the Elder (160 BC.)
