Gastronomie reports that, as of mid October, Taillevent in Paris will have a dish on its menu that is inspired by a dish from the 14th century by the chef of the same name.
The recipe is derived from the 14th century book Viandier. The original dish was called "Char de porcelet"; the revised dish will be called "caillette de porcelet aux épices". An extremely rough translation is piglet with spices. In the 14th century recipe, the spices included saffron, ginger, cinnamon and pepper. The balance among the spices is key to both the original and the modified dish. Vrinat also notes the textural contrast within the dish is significant.
The ingredients in the modified dish include: the piglet, egg yolks, lots of chestnuts, the animal's liver, throat, kidney, etc.
The dish will be 38 euros! :)