Cooking

Dedue

  1. Ashe: Oh, sorry! It's so good, I forgot to even talk.
  2. Dedue: Silence enhances the flavor of any dish, I always say.
  1. Dedue: A little sugar would balance this dish nicely. Hm, perhaps some spice as well?
  2. Ashe: We could always try it later. The three of us would make an incredible chef trio!

Yuri

  1. Yuri: What are you staring at? Do you like watching me eat?
  2. Ashe: Sorry, I, uh...just didn't expect you to be such a delicate eater.
  1. Ashe: Wow, this is amazing! You're a great cook.
  2. Yuri: I like to think I make a good chef myself, but Ashe is right. It's wonderful.

Likes

Oh, thanks! Did you know this was one of my favorites?
  • 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.
  • Spicy Fish and Turnip Stew
    Spicy stew made with Teutates loach and turnips. This recipe features spices from Dagda.
  • 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.
  • 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.
  • Peach Sorbet
    Magically frozen peach currants are shaved to create this simple sorbet. Typically dusted with bean flour just before serving.







Dislikes

I know you worked hard making this... I'd better finish it!
  • 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.
  • 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.
  • 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.

Neutral

Eating outside like this makes the food taste even better.
  • 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.
  • Small Fish Skewers
    Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.
  • Sautéed Jerky
    Aged jerky that has been sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.
  • 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.
  • Fruit and Herring Tart
    A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.
  • 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.
  • 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.
  • Super-Spicy Fish Meatballs
    A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.
  • Pickled Seafood and Vegetables
    A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.
  • 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.
  • Cabbage and Herring Stew
    Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.
  • Vegetable Stir-Fry
    A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling.
  • Bourgeois Pike
    A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.