The restaurant's closed when James Bond and Ebbie Heritage arrive at the Newpark Hotel in Kilkenny in John Gardner's No Deals, Mr Bond, but luckily the chef's still around and is able to knock up escalope Holstein, french fries, a green salad and a fruit salad for the hungry couple.
Tag: John Gardner
James Bond’s salad dressing
James Bond is very particular about his salad dressings. In Moonraker, he pops down to the officers' canteen and mixes a dressing of his own concoction to go with the salad he's ordered.
Though a frequent visitor to France, it's not until John Gardner's eleventh 007 novel, Death is Forever that James Bond is given that most archetypal of French dishes: snails in garlic butter.
Zuppe pavese, a Lombardy soup
In John Gardner’s Role of Honour, James Bond enjoys what is described as almost a banquet: a Lombardy soup, salmon mousse, venison cooked with berries, wine, ham and lemon, and, to finish, a soufflé.
The classic Viennese dish of Tafelspitz is, James Bond considers, 'like no other boiled beef on earth'. As described in John Gardner's Nobody Lives For Ever, Bond is in a restaurant in Salzburg and his meal, boiled beef served with a piquant vegetable sauce and accompanied by sautéed potatoes, is a 'gastronomic delight'.
Salmon with lemon sauce (or James Bond in Disneyland)
Disneyland Paris is perhaps the most improbable location that the literary James Bond has ever visited. But in 1993, just a year after the park was opened, John Gardner sent Bond there in his novel Never Send Flowers.
At breakfast with Brokenclaw in the eponymous 1990 novel by John Gardner, James Bond has a choice of bacon, sausage, eggs and kedgeree - everything, Brokenclaw reminds Bond, that you'd expect in an old English country house.
Sole au Champagne
In John Gardner's For Special Services (1982), James Bond enjoys a meal of sole au Champagne at Le Perigord, an elegant French restaurant on East 52nd Street in New York.