Claude: Doesn't a meal made by a friend always taste better?
Holst: Agreed. Maybe I'll treat you to something myself next time. I'm quite the skilled cook, if I may say.
Hilda
Holst: Nothing is more joyous than a friend treating me to a meal and getting to enjoy it with my beloved sister.
Hilda: Right, but can we not do this whole "beloved sister" thing in front of other people? It's so embarrassing...
Balthus
Balthus: Free meals always taste the best!
Holst: I would pay to eat this food in a heartbeat—I can almost taste the care put into it by my companions.
Likes
Oh, this is delicious. I feel my strength returning!
Grilled Beast Meat A dish that tastes like the wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate.
Grilled Herring Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.
Sautéed Jerky Aged jerky that has been sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.
Spicy Fish and Turnip Stew Spicy stew made with Teutates loach and turnips. This recipe features spices from Dagda.
Garreg Mach Meat Pie A crispy, golden-brown pie packed with tomatoes, cheese, and tender chunks of meat.
Fisherman's Bounty Freshly caught fish are cut into chunks and stewed together to make this hearty dish.
Cheesy Verona Stew A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled and served with two kinds of melted cheese.
Pickled Rabbit Skewers Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish.
Country-Style Red Turnip Plate A balanced meal featuring red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.
Two-Fish Sauté Two types of fish are cut into strips and sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.
Daphnel Stew Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.
Gronder Meat Skewers Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full flavor.
Sautéed Pheasant and Eggs Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed with spices. Invention of a certain noble.
Gautier Cheese Gratin A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor.
Cabbage and Herring Stew Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.
Bourgeois Pike A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.
Fried Crayfish Breaded and fried Caledonian crayfish. Looks much tastier than it actually is.
Derdriu-Style Fried Pheasant Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat.
Dislikes
I appreciate the effort, but... Well, maybe let's have something different next time.
Small Fish Skewers Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.
Neutral
You can't get much done on an empty stomach, so thanks for this!
Saghert and Cream A baked confection coated with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.
Fish and Bean Soup A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.
Vegetable Pasta Salad Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.
Onion Gratin Soup Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out.
Sweet and Salty Whitefish Sauté Whitefish that has been coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.
Sweet Bun Trio Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar.
Fruit and Herring Tart A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.
Roast Pheasant with Berry Sauce Well-roasted Fódlan pheasant drizzled with a berry reduction sauce.
Fish Sandwich A simple dish of vinegar-pickled Airmid pike and cabbage served between two slices of bread.
Super-Spicy Fish Meatballs A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.
Peach Sorbet Magically frozen peach currants are shaved to create this simple sorbet. Typically dusted with bean flour just before serving.
Pickled Seafood and Vegetables A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.
Vegetable Stir-Fry A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling.
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