Lorenz: So, why have you gathered two of Fódlan's most distinguished nobles here? Is there something you wish to ask of us?
Ferdinand: Well then, ask away. I swear on the honor of my house that we will answer both frankly and well.
Claude
Lorenz: Cuisine is the window into a chef's soul. This is an excellent opportunity for me to get to know you better.
Claude: Lorenz, maybe try less talking and more eating. Our friend went to the trouble of making this, so we can't let it go to waste.
Claude: You should try making a meal for everyone, Lorenz. Think of your popularity!
Lorenz: Such meager bids for fame hold no allure. I only cook when I truly wish to reward those beneath me.
Raphael
Raphael: This isn't nearly enough for me. Hey, Lorenz, if you're not gonna finish that, pass it over.
Lorenz: What makes you think I am not going to eat it? I simply enjoy savoring my food, unlike some people.
Raphael: Everything tastes great when you're hungry! If you're not gonna eat that, Lorenz, I'll take it off your hands.
Lorenz: As much as I value your companionship, Raphael, I would rather not share my mealtimes with you.
Hilda
Hilda: The way you pick at your food makes it seem so unappetizing.
Lorenz: How rude! This is how nobles are taught to eat. You could do with some proper table manners yourself.
Hilda: I can tell our friend poured tons of love for me into this.
Lorenz: Love, hm? In that case, I will have to seize the next opportunity to make something even better.
Leonie
Leonie: Why do you take such small bites? You'd enjoy it a lot more if you just dug in.
Lorenz: I do not criticize your table manners, so please leave mine alone.
Leonie: I guess a mercenary has to be able to whip up stuff like this if they wanna survive.
Lorenz: It is the same for nobles. We will never understand how commoners live if we cannot cook for ourselves.
Likes
Ah, a high-quality meal suitable for my refined palate. I am most grateful.
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.
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.
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.
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.
Dislikes
You should make an effort to learn other people's preferences. Otherwise, any attempts at hospitality will fall horribly flat.
Grilled Beast Meat A dish that tastes like the wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate.
Small Fish Skewers Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.
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.
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.
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.
Neutral
Your thoughtfulness is appreciated. This is no time to indulge in luxury, after all.
Grilled Herring Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.
Vegetable Pasta Salad Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.
Sautéed Jerky Aged jerky that has been sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.
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.
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.
Fish Sandwich A simple dish of vinegar-pickled Airmid pike and cabbage served between two slices of bread.
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.
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.
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.
Vegetable Stir-Fry A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling.
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.
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