The table is covered with a white tablecloth whose weaving patterns has given it an embossed aspect.

The main dish, a roasted lamb is in the middle of the table, in a large rested plate.

The food is not set onto plates but on « tailloirs », large slices of bread that absorb the sauce.

Other small breads, shaped as separate balls, are at the guests' disposal. They share a few glasses and knives but eat with their fingers ;
the spoon was only used in the central plate and the fork did not exist yet.

Small boxes, containing salt and spices, and a carafe, complete the implements of this table.

The carafes, for water or for wine, and different kinds of pitchers and jugs were used in every house.