Gastronomic tavern
A cooking made in the traditional way with recipes
since
the 5th to the 19th
century !
To be discovered in
rooms decorated
with antiques of gastronomy, in front of an open fire, or under the
parasols of a green terrace.
For the benefit of the npo La
Rawète.
The tavern of the
museums,
animated by volunteers of our association, is open all the year, on
Saturday from 14 to 19:00 and Sunday from 11 to 19:00. Attention please : Last orders for cooking at
18:35. That
allows our volunteers to pass their evening at home.
In
weekdays, reconstitutions of old recipes can be proposed to the groups
like museum's animations.
Extracts of the Menu for the Weekends
| Potaige
de Pommes |
Italy
|
15th
c. |
chickenbouillon
and apples |
| Potage
du jour |
Wallonia
|
|
soup
of the day |
| Porée
de verdurage |
England,
Harleian
|
15th
c.. |
not
mixed soup
with green vegetables |
| Soupe
avè dès unions |
Wallonia,
Gaume |
19th
c. |
soup
with onions and a few tomato |
| Boleûte |
Wallonia |
18th
c. |
Beersoup |
|
| Salåde
come a Lîdje |
Wallonia,
Liège |
14th
c. |
French
beans, potatoes, lardons, vinegar |
| Salåde
di féves |
Wallonia |
18th
c. |
Broad
beans,
potatoes, lardons, cream |
| Salåde
ås crètons |
Wallonia |
19th
c.. |
mixed
salad with lardons |
| Allumelle
à la ténoisie |
England,
Liber cure
cocorum |
14th
c. |
omelette
with tansy |
| Saulge
saulcisse |
England,
Form of Cury |
14th
c. |
omelette
with sage and sausage |
| Omelette
aux fines herbes |
Liège,
Lancelot de
Casteau |
16th
c. |
omelette
with mint, sage, chives... |
| Arboulastre |
France,
Ménagier
de Paris |
14th
c. |
omelette
with herbs and Parmesan cheese |
|
| Pullus
tractogalatus |
De re coquinaria |
5th
c. |
short
tagliatelli with chicken (Roman recipe) |
| Matoufè |
Wallonia |
19th
c.. |
"porridge"
with small lardons |
| Chicons
au gratin |
Brussels |
19th
c. |
roulades
au gratin of ham and witloof, sauce Mornay |
| Potaye |
Wallonia,
Gaume |
19th
c.. |
soup
with vegetables and streaky bacon |
| Crêpes
de Hongrie |
Liège,
Lancelot de
Casteau |
16th
c.. |
"pancakes"
with onions and Parmesan |
| Macrows |
England,
Form of Cury |
14th
c. |
tagliatelli
and Parmesan… |
| Pâtes
à la cassonnade |
Wallonia
|
19th
c. |
noodles
with brown sugar |
| Croque
Al Rawète |
Wallonia |
20th
c. |
toasted
ham and cheese sandwich |
|
| Oeufs
Lombards |
Liège,
Lancelot de
Casteau |
16th
c. |
eggs,
Spanish wine, cane sugar... |
| Vôtes |
Wallonia |
19th
c. |
pancakes |
| Crespes
au chitron / miel |
Middel
Ages |
|
pancakes
with lemon or honey |
| Crêpes
de Hongrie sucrées |
Liège,
Lancelot de
Casteau |
16th
c. |
pancakes
with apple and quince |
| Glaces
diverses |
|
|
|
The majority of these recipes appears in the 1st CD-ROM of the Gourmet
Library, on sale in the Museum and by correspondence. |
FOR GROUPS
For groups
of minimum 15 persons, we also propose meals-animations according to
the recipes of the library :
Animation 1 sitting :
|
| French breakfast |
1
coffee, croissant, butter, jam |
| Health beakfast |
1
coffee, bread, butter, cooked pork meats, cheese, fruit juice |
| Gourmet cold dish |
With
vegetable pie and 5 kinds of meats |
| Gourmet warm dish |
Chicken
like in Liège,
blanquette de veau, or simmered beef |
| Belgian cheeses |
with
bread & butter |
| Beurrée au Remoudou al crinme |
Gourmet
mixing of Remoudou, cream, butter, soft white cheese and herbs on 2
slices of wholemeal bread |
| Soupe à l'ognon gaumaise |
Soup
with onions and a few tomato, with bread and butter |
| Afternoon snack |
1
coffee + apple pie |
| Light meal |
1
coffee + 2 bread rolls, butter, ham and cheese |
Animation
3 or 4 sittings :
|
| Typiquement liégeois |
Curly
endive with lardons, meat balls like in Liège, pie |
| De Huy à Liège par la
Gaume |
Toast like
in Huy, soupe with vegetables and streaky bacon, ice
cream |
| Pays
de Herve et Liège |
Gourmet
mixing of Remoudou, cream, butter, soft white cheese and herbs, Salad
with lardons like in Liège, apple baked in oven |
| Grand Liège |
Herring
as in Liège, Chiken like in the country of
Liège, ice cream |
| Jardin
de Liège |
Soup
of vegetables, Slices of pork like in Liège, Fresh fruit
salad |
Repas
du Moyen Age
|
Pasté de
poullé & saulce verte - Viandier de
Taillevent, France, 14th
c. (poultry paté & sauce with herbs) ou Porée de verdurage
- Harleian, Angleterre, 15th
c. (not mixed soup
with green vegetables with bread)
Beuf en
venoison d'ours sur tranchoir - Wallonie, 14th
c.
(roasted and simmered beef & sauce with spices,
vegetable and mixed salad)
Apple sauce
and gingerbread, Harleian, Angleterre, 15th
c. |
| Croustille |
Potaige de pommes
(fruit) - 15th c.
(soup with apples)
Bonèt
d'Amay (pâté) - 19th
c. (kind of paté)
Conin au
miel et aux épices (rabbit with honey and
spices) ou Orengue de
Pouchin (chicken with orange) - 14th
c.
Pomesmoille
(apple sauce with spices and almonds) - 15th
c. |
We remain at your
disposal for other suggestions according to your
budget or your taste.
These animations for groups are valid from Monday to Friday (the
weekend, on prior agreement).
We offer the meal to the driver of the bus.
A confirmation of the number of reserved meals must reach us minimum 8
days in advance per post at Rue
Gerée 10,4480 Hermalle-sous-Huy or by e-mail to
Attention :
Please, replace [arobase] by @ in
the address which comes in your messaging software! This method
spares us the unwanted messages. Thank you for your
understanding.
|
