Medieval fried pastries with a filling of figs, apples, raisins, nuts, and spices

Rich, stick-to-your-ribs wheat berry porridge thickened with egg yolks

Croissants from before they got their flaky, buttery layers. A lovely, soft bread

A smooth, creamy, simple, and absolutely delicious carrot and potato soup that’s perfect for fall and winter

Caramel-scented, lightly spiced mead made with burnt honey

A very rich and creamy alternative to mashed potatoes

Tender lamb cutlets with a delicious and extremely simple lemon-butter sauce

A Michelin-starred recipe of chicken perfectly cooked in butter with a wonderful cream sauce

Intensely vanilla-y rice pudding with delicate poached pears and a decadent chocolate sauce

A simple but very flavorful chicken dish that is said to have been a favorite of Napoleon Bonaparte

A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).

Fancy Victorian era roasted partridge (or other small fowl) with a wonderfully complex sauce, served with simple homemade croutons. Definitely a dish to impress

Medieval castle-shaped pie fit for a tournament feast

Delicious 17th century French onion soup made with milk

Apples baked with butter, sugar, and cinnamon. Simple, yet delicious enough for the first class breakfast table

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

A very rich, intensely chocolatey cross between a ganache and a creme anglaise. Pair with French Chocolate Biscuits for a dessert à la Marie Antoinette.

Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette

An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise

Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?