. Castles and chateaux of old Burgundy and the border provinces. s Beaux Arts, but the Salle des Dijon, the City of the Dukes 119 Gardes and the Cuisines des Dues still re-main, as to their general outlines of walls andceilings, as they were when they served thedukes themselves. The present edifice, in spite of being knownas the Ducal Palace, was not inhabited by anyof the nobles of the first race; there is no partwhich dates from so early a period as that ofthe end even oftheir regime. Themost ancient of the elements _,,„,.,_,, . , „ , CUISINES which formerly ^ made up the col- ^DlTONlective
. Castles and chateaux of old Burgundy and the border provinces. s Beaux Arts, but the Salle des Dijon, the City of the Dukes 119 Gardes and the Cuisines des Dues still re-main, as to their general outlines of walls andceilings, as they were when they served thedukes themselves. The present edifice, in spite of being knownas the Ducal Palace, was not inhabited by anyof the nobles of the first race; there is no partwhich dates from so early a period as that ofthe end even oftheir regime. Themost ancient of the elements _,,„,.,_,, . , „ , CUISINES which formerly ^ made up the col- ^DlTONlective block ofbuildings was theSainte Chapelle,which was demol-ished in 1802, andthe res-de-cJiaussee of the Tour de Bar, whichstill exists. The lower part of this tower datesfrom the thirteenth century, the upper portionsfrom the fourteenth. Prom the ducal account books it appears thatthe portions known as the Cuisines — ac-tually housing the Musee Lapidaire to-day —were constructed in 1445, and it is this part ofthe old palace which is the most interesting. 120 Oastles and Chateaux of Old Burgundy because it best illustrates the manner of build-ing hereabouts at that period. The Burgundian court attached great impor-tance to the service at table, and during the fif-teenth century there was not in all of Europea line of princes who were better fed or gotmore satisfaction from the joys of the is historic fact, not mere conjecture! Thedescriptions of the festins which were given bythe Dues de Bourgogne and described in the Memoires dOlivier de la Marche make in-teresting reading to one who knows anythingof, and has any liking for, the chronicles ofgastronomy. For such a bountiful serving at table as washabitual with the dukes, kitchens of the mostample proportions were demanded. It is re-counted that on many occasions certain of themets were cooked in advance, but a prodigioussupply of soups, ragouts and sauces, of fish,volaille, and rotis were of necessity to be pr
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