Recreating a 14th-Century Feast Fit for a Czech King

The meal will be “inspired by the important ruler” but modern in design, using contemporary ingredients to capture the spirit of the era, says team manager Tomáš Popp.

From their stand in the Royal Gardens, this group of the nation’s top chefs will serve a medieval menu of roasted fallow-deer loin with carrot purée, venison blood sausage, and lots of crayfish including terrine of crayfish and a grilled pike-perch with crayfish foam. Sea buckthorn ice cream is for dessert.

When asked exactly what Charles IV and his entourage would have dined on at court, Popp says:

“Cuisine of the reign of Charles IV could be called European. Thanks to several years of staying at the French court and frequent visits to Italy, receptions organized by the emperor were reflecting components of both of these cuisines.”

He adds that meat, venison, and fish specialties such as crawfish, comprised a typical 14th-century feast. Bread was the most common side dish.

A characteristic feature of the cuisine of the era was an abundant use of spices as salt and sugar were scarce.

A wine pairing is planned as well. “The emporer was a wine lover and expert who established vineyards in Prague in 1358,” says Popp.

Beer was an equally popular medieval beverage. It was weaker than today and flavoured with raspberry, wormwood, and pimpernel. Water, if served at all, was laced with wine in an effort to combat contamination.