At the caliphs' table

From the 8th century, at the palace of the caliph of Baghdad, a remarkable gastronomic boom took place. The cuisine was enriched by Greek, Persian, and Byzantine legacies, giving birth to a refined tradition where spices, sugar, dried fruits, and sweet-and-sour combinations mingle. Arab cookbooks bear witness to a scholarly gastronomy, influenced by ancient dietetics and the intensity of trade exchanges.\n\nThis story will be told to you by food historian Pierre Leclercq and the historical meal will be prepared by chef Alex Van Kalck.\n\n*** MENU ***\n\nLimuniyya\n(Baghdad, 13th century)\n***\nSea bream tagine\n(Al Andalus, 13th century)\n***\nLamb meatball, yogurt sauce – Fried eggplants\n(Baghdad, 13th century – Catalonia, 14th century)\n***\nAlmond paste fritter\n(Al Andalus, 13th century)\n\nReservation:\n\nThe meal-conference (soup-starter-main-dessert, excluding drinks): 50€.\nReservation by email – winebarsablon@hotmail.com – or at 0496 82 01 05 no later than Friday, January 8. You will receive the account number by return email for the payment. The reservation will be effective upon receipt of the bank transfer, to be made no later than Sunday, January 10.\n\nDrinks are paid for on-site in cash or by banking app.