Maître Chiquart, Cook and Master of Ceremonies at the Court of Amadeus VIII of Savoy

Abstract

Maître Chiquart, chief cook in the service of the House of Savoy at the beginning of the fifteenth century, has been studied in the course of the last few decades, in particular his cookbook known as Du fait de cuisine: a series of menus and recipes for a court feast and therefore a manifestation of the luxury of the kitchen and the table at the court of Duke Amadeus VIII. This article examines the aspects of this cookbook that most exalt the magnificence of that court. It examines, in particular, the creativity of the cook as expressed through elaborate recipes, rich ingredients and sophisticated culinary techniques, all intended to celebrate the duke. In some preparations, even the choice of colours is meant to present the guests of honour with their coats of arms and thus convey political-diplomatic messages.