Cooking

Edelgard

  1. Ferdinand: Even at my most generous, the food here is merely adequate—but at least I get to share it with you.
  2. Edelgard: You'd be lucky to go anywhere and find meals like those that grace the tables of most noble households.
  1. Ferdinand: Heh. This reminds me of our younger, greener days. Perhaps I should challenge you to another speed- eating contest?
  2. Edelgard: Only if you want me to question your sanity. I'm glad we've learned to enjoy a meal in peace.

Hubert

  1. Ferdinand: Let me ask you something, Hubert. Have you ever told Edelgard that you, um...
  2. Hubert: Mealtime is when you put food in your mouth, not your foot.
  1. Ferdinand: Lately I find myself able to get more energy out of each meal. It is as if my body has overcome yet another hurdle!
  2. Hubert: And here I thought you could stand from having a little less energy.

Dorothea

  1. Ferdinand: Gah! My apologies. I will focus on the food, seeing as you were kind enough to treat me.
  2. Dorothea: Well said, Ferdie.
  1. Dorothea: It's easy to enjoy a relaxing meal when it's the three of us. You have my thanks.
  2. Ferdinand: The honor is mine to be hearing such words from your lips!

Lorenz

  1. Lorenz: So, why have you gathered two of Fódlan's most distinguished nobles here? Is there something you wish to ask of us?
  2. Ferdinand: Well then, ask away. I swear on the honor of my house that we will answer both frankly and well.

Likes

No! Did you really... Oh, you did! This is my absolute favorite. Thank you.
  • Grilled Herring
    Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.
  • Saghert and Cream
    A baked confection coated with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.
  • 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 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.
  • Fisherman's Bounty
    Freshly caught fish are cut into chunks and stewed together to make this hearty dish.
  • 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.
  • Daphnel Stew
    Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.
  • 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.
  • 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.







Dislikes

Well, I suppose it is the thought that counts and not the flavor. Or smell. Or texture.
  • Garreg Mach Meat Pie
    A crispy, golden-brown pie packed with tomatoes, cheese, and tender chunks of meat.
  • 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 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.
  • Cabbage and Herring Stew
    Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.

Neutral

Now here is a person who understands me. This is a most welcome treat indeed.
  • Grilled Beast Meat
    A dish that tastes like the wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate.
  • Fish and Bean Soup
    A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.
  • 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.
  • 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.
  • 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.
  • Peach Sorbet
    Magically frozen peach currants are shaved to create this simple sorbet. Typically dusted with bean flour just before serving.
  • Two-Fish Sauté
    Two types of fish are cut into strips and sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.
  • Gronder Meat Skewers
    Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full 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.