The wedding feast has never been neglected, in any setting. It is the occasion to seal the union of the two families by the sharing of food. The excess is then appropriate.
During European antiquity and the Middle Ages, sumptuary laws guaranteed social order by limiting expenditure and conspicuous consumption, especially in the case of marriages. However, it would appear that no one respected these restrictions. In the Greek cities, the jewels of the bride testified to the opulence of her family. The wedding feast, to which no more than thirty guests were invited, was rich in various meats and fish . Each family occupied a separate table . The banquet was closed by sesamous , a cake of toasted sesame seeds and honey reserved for the bride and groom, while the guests shared the plakous flour, Honey and goat cheese . Under the Roman Empire , on the morning of the great day, the bridegrooms offered Jupiter a cake of spelled before being united “by water and fire, by wheat and sacred flour” (Melchior -Bonnet, Salles, 2010).
In the Middle Ages , devoid of religious characteristics, banquets are real spectacles . The nobility takes as much care in the decoration of the room (tapestries, fountains) as in the choice of dishes and entremets , these were then moments of entertainment. Now, in less sumptuous banquets, the entremets already had a culinary meaning: they were wheat and fish jellies. The sources tell us that in 1458, for the marriage between the Duke of Burgundy Charles the Bold and the English Duchess Margaret of York, forty-eight dishes were served, including birds restored to the nearest living.
Shortly before the French Revolution, it is said that the bourgeois stern banquets were boring. In the country , on the contrary, we celebrated! The daily meals were substituted for one day, pies, pates, meats and cakes, which the groom himself served to his guests. In the 19 th century , there was little change in rural areas. Desserts and sweet dishes highlighted the exceptional appearance of the meal and a break with the daily diet, and the French bourgeois discovered the croquembouche of Antonin Carême , forerunner of today’s climbing room .