"Taillevent" redirects here. For the restaurant, see Taillevent (restaurant).
Engraving based on the tomb of Guillaume Tirel (see original below) flanked by his two wives, and showing three stew-pots on his shield. Image extracted from the edition of Le Viandier by Baron Jérôme Pichon et Georges Vicaire (Paris, Techener, 1892)Guillaume Tirel's tombstone at the church of fr:Église Saint-Léger de Saint-Germain-en-Laye
Guillaume Tirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer[1]) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the first Valois kings and the Hundred Years' War. His first position was enfant de cuisine (kitchen boy) to Queen Jeanne d'Évreux. From 1326 he was queux, head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his queux in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his queux and in 1361 his serjeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. Guillaume Tirel is generally considered one of the first truly "professional" master chefs. He died in 1395 at around 80 years of age.
He expanded a collection of recipes as Le Viandier, a famous book on cookery and cookery technique, thought to be one of the first professional treatises written in France and upon which the French gastronomic tradition was founded. The book is split into three sections. One outlines the proper way to present a dish, another focuses on using spices in dishes and the third highlights the importance of separating meat and fish from sauces when preparing a dish.[2] It had an inestimable influence on subsequent books on French cuisine and is important to food historians as a detailed source on the medieval cuisine of northern France.[2] During the reign of Philip VI, Taillevent was a major influence in the rise of courtly favor for the strong red wines being produced in the south of France as well as those coming out of Burgundy.[3] Editions of Le Viandier may be found in the Library of Congress[4] and other public collections.
Guillaume Tirel is still influencing cooking around the modern world. 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)[citation needed]. Additionally, there is a hospitality school, the Lycée Hôtelier Guillaume Tirel, which has 4 training restaurants and focuses their practices on the foundations of Guillaume Tirel's work in Le Viander.[5]
Guillaume Tirel's tombstone is preserved at the church of Église Saint-Léger de Saint-Germain-en-Laye [fr]. He was buried in a tombstone created to show him wearing armour and carrying three cooking pots and a shield.[2]
^ abcThe 'Viandier' of Taillevent: An Edition of All Extant Manuscripts ed. by Terence Scully. Toronto: University of Toronto Press. 1989. pp. 113–115.
^Johnson, pg. 127
^"LC Linked Data Service: Authorities and Vocabularies (Library of Congress)". id.loc.gov.
^"Lycee Hotelier Guillaume Tirel". Paris, Official website of the Convention and Visitors Bureau.
GuillaumeTirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in...
include: Christiane Tirel (born 1939), French botanist Élodie Tirel (born 1972), French author of children's literature GuillaumeTirel (ca. 1310 – 1395)...
cooking traditions and practices from France. In the 14th century, GuillaumeTirel, a court chef known as "Taillevent", wrote Le Viandier, one of the...
Mintz Beacon Press (1997) - ISBN 0-8070-4629-9 Viandier attributed to GuillaumeTirel dit Taillevent, medieval manuscript Haute Cuisine: How the French Invented...
credited to GuillaumeTirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The...
colours on the same plate) was especially popular and was described by GuillaumeTirel (also known as Taillevent), one of the primary authors of the later...
guter Spyse. Pichon, Jérôme; Vicaire, Georges (1892). Le Viandier de GuillaumeTirel dit Taillevent. p. 262. Odile Redon, et al., The Medieval Kitchen:...
Viandier ("The Provisioner") was compiled in the late 14th century by GuillaumeTirel, master chef for two French kings; and Le Menagier de Paris ("The Householder...
yolks. An early recipe called nigges ecipe collection Le Viandier by GuillaumeTirel in the 15th century. François Pierre La Varenne, the chef of Marie...
Medieval cuisine Le Viandier – a recipe collection generally credited to GuillaumeTirel, c 1300 Liber de Coquina – (The book of cooking/cookery) is one of...
was also the first appearance of the latterly famous medieval cook, GuillaumeTirel, then only a junior servant. During the first half of his reign Charles...
for lobster, was published before the birth of French court cook GuillaumeTirel, Tirel later expanded and republished this recipe collection, suggesting...
to Emperor Trajan Liu Niangzi, Chinese Imperial chef Sidoine Benoît GuillaumeTirel, also known as Taillevent, first professional French master chef Maestro...
1367) Gil Álvarez Carrillo de Albornoz, Spanish cardinal (d. 1367) GuillaumeTirel (or "Taillevent"), French head chef (d. 1395) Jean de Beaumanoir, Breton...
Medieval cuisine Le Viandier – a recipe collection generally credited to GuillaumeTirel, c 1300 The Forme of Cury – a royal collection of medieval English...
earlier. Food portal Middle Ages portal Early modern European cuisine GuillaumeTirel Guild feasts in medieval England Tudor food and drink Medieval household...
1367) Gil Álvarez Carrillo de Albornoz, Spanish cardinal (d. 1367) GuillaumeTirel (or "Taillevent"), French head chef (d. 1395) Jean de Beaumanoir, Breton...
Later chroniclers added the name of the killer, a nobleman named Walter Tirel, although the description of events was later embroidered with other details...
compelled to surrender Antioch to Leo. He appointed his marshal, Bartholomew Tirel, to accompany the Armenian troops, which were under the command of Hethoum...
Procureur du Bien Public - Julian Guegan Procureur du Bien Public - Trevor Tirel Rates Assessor - Mr Paul Berks Rates Assessor - Mrs Joanna Brown Rates Assessor...
ISBN 978-0-19-925237-4 pg. 460 Procopius, III.3.9; translated by Dewing, pp. 75ff Guillaume, Alfred (1955). The Life of Muhammad, translation of Ibn Ishaq's Sira...
in the devil's name!" — William II of England (2 August 1100), to Walter Tirel, who allegedly shot the king in a hunting accident "Yes, if it be His will...
George Shipway. This novel serves as the first part of the story of Walter Tirel, assassin of William II of England. The tale is then continued in "Wolf...
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