Always willing to sample the essential flavours of the places he visits, James Bond happily consumes a plate of fried chicken Maryland at New York’s Ma Frazier’s in Live and Let Die.
In Goldfinger, we learn that James Bond has a preference for dining at railway station restaurants. His view of station buffets did not simply reflect Ian Fleming's own experiences.
In John Pearson's 'biography' of James Bond, Bond recalls how, before the war, he and an old school friend, 'Burgler' Brinton, had motored from Geneva to Paris. On the way, they stopped at Mâcon for lunch of poularde 'comme chez soi' and Champagne at the Auberge Bressane.
Dinner at Dr No's is a rather formal affair with a suitably sophisticated menu to match.
In the novel of On Her Majesty's Secret Service , James Bond orders poulet Gloria for dinnerThe next day, at lunch, Bond orders œufs Gloria and a salad. But what is the Glorian style?
James Bond is disappointed with his evening meal at an auberge on the south bank of the Loire. Noticing that the establishment is decorated with faux antiques, he decides that his poularde à la crème is the only genuine antique in the place.
In Thunderball, James Bond orders broiled chicken, disjointed and basted with creamery butter. Bond is disappointed with his lunch, but you can't go far wrong with this recipe.