Delicate roasted lobster tail with silky beurre blanc sauce

Smoked salmon shaped into beautiful roses with rich crème fraîche and caviar

An early 19th century recipe for mayonnaise, made with tarragon vinegar and gelatin

Flaky puff pastry rings filled with sweet preserves

An early version of boeuf bourguignon: A wonderful red wine sauce served with stewed beef

Delicious, creamy pumpkin-forward soup with subtle notes of clove, onion, and pepper. Perfect for autumn!

Delicious brew of barley, licorice, figs, and sugar that tastes like the milk leftover after you’ve eaten a bowl of bran cereal

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