007 Food: Fillet of milk-fed veal and rice with vegetables and Parmesan cheese

Food: Tender white and green Belgian asparagus with a poached egg on top and creamy tarragon sauce on the side, fillet of milk-fed veal and rice with vegetables and Parmesan cheese and a cold, creamy coffee milk shake.

Bond book appearance: High Time to Kill (1999). Bond eats this kind of dinner at Hotel Metropole’s restaurant L’Alban Chambon in Brussels, Belgium.

Experience of 007 Travelers: Self-made

“A waiter brought them salade d’asperges à l’oeuf sur le plat et créme d’estragon, which was made of tender white and green Belgian asparagus with a poached egg on top and creamy tarragon sauce on the side.”

“The main courses came. She was having filet de boeuf poélé, légumes de saison frits, et sauce choron – sauteed fillet of beef with fried vegetables and choron sauce. He tried the chef’s special, médallion de veau de lait et risotto aux légumes et parmesan – fillet of milk-fed veal and rice with vegetables and Parmesan cheese. The rice was packed in the shape of a hockey puck with potatoes mixed in.

“This is delicious,” she said, taking a dainty bite of beef.

“Monsieur Michou does it again,” Bond said. The veal was light and tender, cooked a perfect medium so that the pink center was juicy and succulent.”

“Dessert was a Belgian specialty, one of Bond’s favorites – véritable “Café Liégeois” – a cold, creamy coffee milk shake that left white mustaches on their upper lips. Gina gently scraped hers clean with her index finger and then licked off the excess cream. Bond found the sight incredibly erotic.”

Raymond Benson: “High Time to Kill” (1999)

See more 007 FOODS here