At César's table

From the banks of the great rivers of the Middle East to Roman banquets, Antiquity marks a decisive turning point in the history of food. This third evening explores how producing, trading, and banqueting become the foundations of increasingly complex societies. Organized agriculture, long-distance trade, urban markets, and spectacular banquets now structure daily life as much as political and religious power. Because with the first great civilizations, eating is no longer just a necessity. Food becomes a marker of status and a cultural language in its own right.\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\nMussel soup with straw wine\n***\nQuenelles de Saint-Jacques, quince sauce\n***\nPatina of poultry and fish\n***\nElderflower cream\n\nReservation:\n\nThe meal-conference (soup-starter-main-dessert, excluding drinks): 50€.\n\nReservation by email – winebarsablon@hotmail.com – or at 0496 82 01 05 no later than Friday, November 6. 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, November 8.\n\nDrinks are paid for on-site in cash or by banking app.