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Feast during a medieval banquet!

 

A trip in the heart of the Middle Ages given rhythm by public entertainers.

 
Banquet of Troubadours in Provins Banquet of Troubadours in Provins
 

Practical info:
 

Each Saturday, midday & evening from 18 March 2017: from 12 a.m. to 3 p.m. and from 8 p. m. to 11 p.m.
Also on Sunday midday, more information on our agenda.

Thank you for arriving at the latest at 11.40 a.m. and 7.40 p.m.

24 & 25 June: Medieval Festival of Provins: banquets on Saturday and Sunday at 12 a.m. and 8 p.m.


31 December: The New Year's Eve banquet: special menu and price, please contact us.

Prices:
adults 40 € - children 20 € (5-12 years old).
Group price on the basis of 30 persons minimum
1 free entrance for the organizer.

Length of meal show: 3 hours.

Adress:
14 rue Saint-Thibault.

To perfect this immersion, we suggest you a renting of costumes for adult and child, at the rate of 5 €, to return in good condition at the end of the meal (option to precise when booking).

 

Buy on line and pay less 

Obligatory booking:

Mobile: 06 70 50 08 58
banquetdestroubadours@gmail.com

www.provins-banquet-medieval.com

 

Possibility to privatize
the vaulted cellar,
with or without banquet,
for your own events.

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The feast...

 

Hear Ye, Welcome in ou medieval tavern!

The banquet of Troubadours welcomes you in a 12th century vaulted cellar, included in the list of historic monuments, to restore you the convivial atmosphere of the medieval banquets of yesteryear.

Banquet of Troubadours in Provins

Between each dish called the “entremets”, the best troubadours of the county will fill you with wonder with a lively show: a medieval storyteller, jugglers, acrobatics, diabolists, burlesque scenes… will come to amaze you.

Banquet of Troubadours in Provins   Banquet of Troubadours in Provins   Banquet of Troubadours in Provins


Discover the gastronomy of the Middle Ages thanks to a real and traditional banquet, around great and festive tables. Your will be transported into a greedy adventure!


Menu in medieval French:

Porée ou "Potaige" de légumes (vegetable soup)
Pastez de viande (meat pastry)
Rôts de viande miélés accompagnés de ses légumes oubliés
(roast meat with honey and forgotten vegetables)
Tranchoir de Brie (Brie from Meaux cheese)
Poire pochée, visitantine et pain d'épices (poached pear and gingerbread)

Hypocras vin rouge et jus de pomme à foison (unlimited medieval and red wine and apple juice)

Possibility of meal without pork, vegetarian, etc. to specify during the reservation.


Created by the "Agence TALION", caterer and organizer of events.