René had been in early life remarkable for his simple tastes and abstemiousness in food and drink, and Queen Isabelle was equally careful in personal matters. Their lives were passed in strenuous times when self-denial required great sacrifices of individual indulgences. Isabelle was a soldier’s wife, Jehanne the consort of a statesman when life’s battle had given way to the ease of peace. Both were attractive women, few their superiors, but Isabelle’s hand was upon the hilt of the sword and the snaffle of the charger. Jehanne’s held the mirror of fashion and the goblet of pleasure. After René and Jehanne had arranged their domestic settlement in Provence, at once their Court became noted for its magnificent hospitality. René employed the first master-cook of the day, Maestro Guillaume Real, as his Master of the Household. People nicknamed him “_Courçon_,” as marshal of the courses of a banquet, rather than “_Soupçon_,” the secret of each! The royal repasts were arranged as spectacles; at the cross high table were placed the hosts and guests of honour, and at tables down the hall other guests were accommodated. The walls were hung with silver and crystal sconces full of torches or tapers, and the trophies of war and the chase belonging to the house were there displayed. The covers and the service were as rich and costly as could be. Gold, enamels, crystals, rare faience, and other art treasures, were used with lavish taste. Each course was proclaimed heraldically by blasts of horns and _motets_ from the music gallery. The high table was served by knights and men of rank, who bore the splendid bowls and dishes upon napery of cloth of gold. The richer viands were enclosed in golden caskets, and the keys offered to the guests, who in turn unlocked them and took or refused their contents. Some of the confections have not their parallel to-day. One table, for example, was made to represent a stag-hunt, another a village revel, one a castle with a moat of rare vintage, another an abbey church with bells pealing and hidden children singing. Small animals and birds, and actually growing trees and flowers, were used. The roast and the dessert were the _pièces de résistance_; each was carried up the hall in gay procession with much ceremonious bowing, and guarded by archers of the guard in gorgeous liveries. At the sight of any very splendid and appealing course the whole lordly company were wont to burst out into song--a well-known and lengthy _chanson_; it was called “_Le Sauve-garde de ma Vie_.”