The excavations carried out at Bibracte have provided an opportunity to find numerous containers and sometimes, with them, food remains. Studying them allows us to reconstruct part of the diet of the inhabitants of Bibracte in the first century BC. The ancient texts are also valuable for learning about culinary practices.

Thanks to this information, our restaurant le Chaudron concocts a new menu each year, to continue exploring the Bibracte era by tasting its forgotten flavours.

You will learn that pulses and cereals were frequently consumed, that the Gauls cooked poultry and livestock raised on their farms, that they rarely ate game, that they used aromatic plants and fine herbs, that they knew and used salt, which was essential for preserving food, but only sweetened with honey.

You will enjoy your meal in dishes copied from Celtic ones, with wooden spoon and steel knife (but no fork!).