Guillaume Tirel

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Guillaume Tirel, alias Taillevent (Old French: "slicewind") (1310-1395) was the cook of several French kings, including Philip VI, Charles V and Charles VI from around 1325. He wrote a famous book on cookery named Le Viandier that has been influential on subsequent books on French cuisine and important to food historians as a detailed source on the medieval cuisine of northern France. During the reign of Philip VI, Taillevent was a major influence in the rise of imperial favor for the strong red wines being produced in the south of France as well as those coming out of Burgundy.^[1]

Today, many restaurants named "Taillevent" capitalize on the reputation of Guillaume Tirel. "Guillaume Tirel" was also the name of a catering business in Brussels (1989–1999).

[edit] See also

• Medieval cuisine

[edit] Footnotes

1. ^ Johnson, pg. 127

[edit] References

• Johnson, Hugh, Vintage: The Story of Wine Simon and Schuster 1989
• Viandier of Taillevent: An Edition of All Extant Manuscripts, University of Ottawa Press 1988 ISBN 0-7766-0174-1
• Le Viandier de Guillaume Tirel dit Taillevent, le Baron Jérôme Pichon et Georges Vicaire, Paris 1892 (reprint by Slatkine Reprints, Genève, 1967)
• online version of Le Viandier, translated by James Prescott: http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html