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Gabrielle d'Estrées

Château de la Bourdaisière, 1573 – Paris, 10 Apr 1599

6 facts3 sources

Facts and their sources

  • Born1573, Château de la Bourdaisièrenot verified1 source
  • Died10 Apr 1599, Parisnot verified1 source

A life in time

  1. 1573

    Born in Château de la Bourdaisière

  2. 1594–1598

    3 children are born

  3. 10 Apr 1599

    Dies in Paris

Family

See the tree

Children · 3

During her lifetime

She lived through 3 decades. Pick one to hear and see what it was like around Château de la Bourdaisière.

General history, not a record about the family: each item says where it comes from.

The 1570s · Gabrielle is born in Château de la Bourdaisière

In the news1562–1592

Recurring subsistence crises

During the wars, periodic subsistence crises occurred in 1562–1563, 1565–1566, 1573–1574, 1586–1587, and 1590–1592, causing high prices and food shortages.

Getting around

Common travel methods in late 16th century

Travelers typically walked, rode horses or mules, or used rare public carriages operated by universities. Roads were often unmaintained and lacked suspension, making travel in heavy carts uncomfortable and slow.

In the news1572

St. Bartholomew's Day massacre

The St. Bartholomew's Day massacre, a violent event in Paris in 1572, resulted in significant deaths and intensified the religious conflicts.

Daily life

Unreliable street lighting

Nighttime lighting in Paris was unreliable, as official decrees requiring citizens to hang lanterns outside their homes were rarely followed due to a lack of funding and enforcement.

What people wore

Shepherdess attire in Anjou

A shepherdess from Anjou wore a cloth bonnet with a raised crown, a blouse with a fluted collar, a blue bodice, braces, and a woollen skirt.

Music

Rise of amateur home music

While professional musicians were hired for major events, amateur music-making at home became popular among the nobility and bourgeoisie, supported by the growth of music publishing and the use of tablatures.

At the table

Meat was rare for the poor

Meat was rare in the diets of the poor, who consumed very little due to high costs and limited preservation methods caused by salt shortages.