I sat in a window seat at Chillon Castle's great banquet hall, visualising the scene 600 years ago — dukes, duchesses and guests in their finery, tables laden with food and huge logs blazing in massive open fireplaces.
Feasts at the medieval castle on the shore of Switzerland's sparkling Lake Geneva were legendary events held over several days. The quantity of food prepared was astonishing. According to an account written in 1420, for every day of the banquet, 10 or so cooks prepared 100 piglets, 60 fat pigs, 200 kid goats, 200 lambs, 2000 head of poultry and 6000 eggs. Added to this was game killed while hunting — deer, hares, partridges, pheasants, and other wild birds. For non-meat-eaters, there was a variety of fish including dolphins, salmon, trout and carp.
Chillon, built on a rocky outcrop surrounded by water, is the absolute epitome of a fairy tale castle with a moat, drawbridge, turrets, ramparts with arrow slits, vaults, courtyards, spiral stone staircases, chambers and great halls.
I lost track of time as I explored the entire castle, starting in the basement which resembled a Gothic cathedral with its magnificent stone arches.
The earliest official mention of Chillon was in 1150 when the Counts of Savoy controlled the region. The Bernese took over the castle in 1536 when they conquered the Vaud region, and for the next 260 years, Chillon served as a fortress, arsenal and prison.