Weekend Grand Siècle - Program



Weekend Grand Siècle - Program


Tasting - Taste the recipes of the Grand Siècle

Are you familiar with pâtés en croûte, scrambled eggs with onions or cookie de la Reyne? Created by Vatel and la Varenne, chefs of the Grand siècle, we invite you to taste them, and if you like, to take the recipes home with you.

By le Calice Enchanté

Location: Next to the Soldiers' Chamber

Continuous from 11 a.m.

Theater - Jeanne Gabaret d'Herbauges, The privateer's wife

Particularly in the Grand Siècle, new foodstuffs made their appearance and old ones became "democratized", as they flooded onto the market from the kingdom's major ports, onto the tables of nobles and bourgeois alike, and finally onto those of the common people, in much smaller quantities of course.

Jeanne will tell you all about it, about her husband's adventures on the oceans, about the cargoes taken from the enemies of the King of France, because everything that comes from afar that is good and can be eaten, is on the privateer's wife's stall!

By the Lune d'Ambre company

Location: Queen's Bastion

At 2:30 p.m. and 4:30 p.m.

Duration: 45 min

Workshop - À table(s) !

Young and old are invited to sit at the tables of the king and the peasant. Through a variety of fun activities, they learn about good and bad table manners. From the appearance of the fork to the succession of dishes, the ancestor of the French gastronomic meal is revealed.

By the Vauban monument mediators

Location: Shade screen in the Cour des Cadets courtyard

Continuous from 10:00 am

Archaeozoology workshop - Give me your bone and I'll tell you who you are

The Citadelle was a place where soldiers lived. They ate a lot of bread and soup, but bones found in the area indicate that they also ate meat. Put yourself in the shoes of an apprentice archaeozoologist and observe, measure and compare different bones. Can you find out which animal it is?

By Association Arkéonautes

Location: Shade screen on the Queen's demi-bastion

Continuous from 1:30 p.m.

Workshops - Salt in all its forms

Salt is a ubiquitous part of our daily lives, all over the world. During this animation, you can play games while discovering the salts of the world and better understand the role of salt in our diet.

By the Saline Royale d'Arc-et-Senans

Location: Shade screen in the Cour des Cadets courtyard

Continuous from 10:00 am

Salt doesn't just spice up our dishes. It is also used to preserve food, and as such has been a precious commodity since prehistoric times. In the days of Louis XIV, there was even a specific tax on salt: the gabelle. But it still had to be produced!

Come and discover how it was produced in Franche-Comté during an evaporation workshop.

By Grande Saline de Salins-les-Bains

Location: Shade screen in the Cour des Cadets courtyard

Continuous from 10h00 - Evaporation workshops at 10h30 / 11h30 / 14h / 15h / 16h

Animation - The Vauban canteen

Discover this extraordinary object used by Vauban, the "king's vagabond", to keep his food warm during his travels. Thanks to an augmented reality experience via a hololens helmet, you can manipulate the canteen yourself to understand how it works!

By Capture4cad.

Location: Espace Vauban

2:30 to 5 p.m.

Animation - A lot of work to do

Enter the Citadelle mill and enjoy a tasting of "pain de la citadelle", a recipe made from the cereals once used to bake soldiers' bread: wheat, spelt and rye.

By the Vauban monument mediators

Location: Mill and foundry room (Musée Comtois level 1).

10 a.m. to 12 p.m. and 1 p.m. to 5:30 p.m.

Animation - In the garden of the Grand siècle

Aromatic plants, poisonous plants, roots and other "herbs", let us tell you all about the uses of plants in the 17th and 18th centuries. You're invited to take root in the heart of the Jardin Vauban to learn about the diverse uses of vegetables, the art of healing (or not) with plants and other delicious anecdotes.

By the Vauban monument mediators

Location: Jardin Vauban

10 a.m. to 1 p.m. and 2 p.m. to 5 p.m.

Animation - Sugar sculpture

Inspired by the splendors of the Grand Siècle, a sugar sculptor will be creating unique pieces all weekend long. Come and admire his skills, sure to delight gourmets of all ages.

By "Au pays des sucreries

Venue: Museum educational room (cour des cadets)

From 1 to 5 p.m.

Presentation - Soldiers' diet

Learn more about the diet of the citadel's soldiers during your visit to their barracks.

By the Vauban monument mediators

Continuous from 10:00 am

Location: soldiers' barracks.

Capacity: 18 people maximum simultaneously.

Visit - Food and drink at the citadel

From the cisterns to the mill, via the barracks and the garden, wander around the citadel to find out how the garrison managed its supplies to last three months!

By the Vauban monument mediators

At 11:30 a.m. and 3:30 p.m.

Duration: 45mn

Flavours in pictures" mini-exhibition

Reproductions of still lifes from the Musée des Beaux-Arts et d'Archéologie in Besançon reveal the variety of foods eaten and the tableware used.

Continuous from 10am.

Location: Site Vauban educational room

Conference - The tables of the Grand Siècle, between abundance and scarcity

While the 17th century witnessed the birth of renowned French cuisine, it was also the scene of terrible famines. From the gilded halls of Versailles to the battlefields and countryside, this lecture will explore the eating, drinking and table manners of the twenty million French people under the first Bourbons. These tables of the Grand Siècle show a cyclical diet of ordinary meals and moments of fine dining, dictated by religion, work in the fields and the misfortunes of the times. Above all, they present the spectacle of an exacerbated social hierarchy and the ordering of a fundamentally unequal world.      

By Florent Quellier, Professor of Modern History, Université d'Angers.

Venue: chapel or conference room of the Musée de la Résistance et de la Déportation in case of rain.

At 6:30 p.m. on Saturday, June 22 only - Free admission

Duration: 1h30.


The Governor of the Citadel invites you to his table. His maître queux has corresponded with the king's chef and will present the following dishes:

Queen soup for a lean day

Fish broth with mushrooms and fresh herbs, toasted bread and citrus fruit.

Source: Pierre de Lune, The cook

Filleted octopus with peas and beurre blanc

Roast chicken with caper sauce, peas and butter sauce.

Source: Massialot, Le Cuisinier royal et Bourgeois

Cheese and flower salad

Local cheeses and salad

Hot pastry, light white cream, seasonal fruits and sugared almonds

Ancestor of choux pastry and ancestor of whipped cream with seasonal fruits

By le Calice Enchanté

On reservation - Limited number of places (50 guests)

85 €/person (wine not included).

Location: Cour des Cadets or Chapelle

At 8:30 p.m. on Saturday, June 22 only