The chef of Losa was a Saracen, and his dishes suited Losa's taste very well.
At least, they were more palatable compared to those Western European chefs who excelled in making so-called "Peacock Pie" and "Flying Bird Pie," which looked interesting but were actually a form of dark cuisine.
The former, after making a meat pie, would reinsert the swan's head, wings, and feathers back into the pie, creating a vivid look.
The latter would seal a live bird inside the pie, cutting it open at mealtime.
The bird would then flap its wings and fly out, leaving a mess inside the pie.
Of course, after the banquet, such pies would likely be distributed to the poor to showcase the nobles' benevolence—similarly, bread plates used by nobles, soaked with broth and unusable afterward, would also be given to the poor.
The Franks of this era often used bread as utensils because it was too hard to eat directly and would choke; being used as plates, it could soak up the broth.
