| Country | Location, Library | Manuscripts |
|---|---|---|
| Germany | Überlingen, Leopold-Sophien-Bibliothek | 1 |
| Austria | St. Paul in Kärnten, Stiftsbibliothek St. Paul im Lavanttal | 1 |
| Country | Location, Library | Manuscripts |
|---|---|---|
| France | Paris, Bibliothèque nationale de France | 1 |
| United States of America | Cleveland, The Cleveland Museum of Art | 1 |
| Russia | St. Petersburg, National Library of Russia | 1 |
Number of manuscripts: 2
Sion/Sitten, Médiathèque du Valais, S 103
Paper · IV + 122 + IV ff. · 29.2 x 21.1 cm · Savoy (?) · mid 15th century
This manuscript is the only witness of this culinary treatise, written in the year 1420 by Maître Chiquart, chief cook of the first Duke of Savoy, Amadeus VIII (1383-1451). The text was dictated to Jehan de Dudens, a scribe and notary from Annecy. The manuscript also contains descriptions of two banquets organized by the Duke of Savoy, followed by aphorisms, etymological annotations and glosses. The manuscript was part of the library of Bishop Walter Supersaxo (ca. 1402-1482) and his son Georges (ca. 1450-1529).
Sion/Sitten, Médiathèque du Valais, S 108
Parchment · 11 ff. · 194.5 x 13.3 cm · second half of the 13th century
This scroll contains a collection of 133 culinary recipes that served as the source of the famous Viandier of Guillaume Tirel, or Taillevent. It was part of the library of Bishop Walter Supersaxo (ca. 1402-1482) and his son Georges (ca. 1450-1529).