File:La cuisine de l'Abbaye Royal (46841970542).jpg

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Le bâtiment a été construit entre 1160 et 1170, à l'angle sud-ouest du cloître, dans la continuation du réfectoire.

La cuisine contient huit absidioles, dont cinq sont encore conservées. Elle se fonde sur un carré s'élevant de chaque côté en arc légèrement brisé, complété par un octogone dont chaque angle est constitué d'une colonne engagée. Chaque côté de l'octogone accueille une absidiole, chacune ouverte de trois petites baies et hébergeant une hotte. Grâce à un système de trompes, le carré d'arc brisé soutient la cheminée centrale.

La destination exacte de la cuisine fait débat. Eugène Viollet-le-Duc propose, dans son Dictionnaire raisonné de l’architecture française, une théorie sur l'évacuation de la fumée par les différentes cheminées, partant du principe que chaque absidiole était utilisée comme foyer. L'historien de l'art Michel Melot propose comme hypothèse l'utilisation du bâtiment comme fumoir.
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Source La cuisine de l'Abbaye Royal
Author Falcon® Photography from France, France
Camera location47° 10′ 52.41″ N, 0° 03′ 06.32″ E Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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This image was originally posted to Flickr by Falcon_33 at https://flickr.com/photos/93592003@N04/46841970542. It was reviewed on 19 February 2024 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-sa-2.0.

19 February 2024

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current22:20, 18 February 2024Thumbnail for version as of 22:20, 18 February 20246,000 × 3,726 (8.98 MB)Tm (talk | contribs)Transferred from Flickr via #flickr2commons

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