Discover the Gergovia Museum’s new exhibition: ‘Gallic Flavours: Cooking, Drinking, and Eating on the Arverni territory (2nd-1st Century BC)’
Which courses were served at Vercingetorix’s table? How were ingredients sourced? And how were they preserved and processed? Forget the clichéd image of the roasted wild boar banquet when thinking about Gallic meals! The ‘Gallic Flavours’ exhibition challenges our perceptions of one of the most essential aspects of Gallic daily life: food.
Designed with the scientific contribution of Inrap, the Bargoin Museum of Clermont-Ferrand, and the archaeological service of the Puy-de-Dôme Department, the exhibition explores the gastronomy of the past, where the writings of Roman and Greek authors intersect with archaeological discoveries and culinary ethnography.
In the absence of Gallic cookbooks or culinary guides to help us imagine and recreate the tastes, smells, and colours of food at that time, the exhibition adopts an experimental archaeology approach to address this theme.
From the production of ingredients to the preparation of dishes, whether for everyday meals or for exceptional banquets, every stage in the creation of a historical Gallic meal is documented throughout the exhibition.
A deep dive into the Gallic pot, available from 5th April 2025 to 4th January 2026.