Cuisine recommended by James Bond
10 cuisine

James Bond Favorite Drinks - 10 Agent 007 Cocktails

Vesper and 9 other cocktails seen in movies and books of the saga and how to make James Bond cocktails.
James Bond
Fictional Character
Vesper and 9 other cocktails seen in movies and books of the saga and how to make James Bond cocktails.
Cuisine from James Bond

Scrambled Eggs With Bacon

Scrambled eggs with bacon is a flavorful, easy brunch recipe that is simple to make and enhances everyday scrambled eggs to a rich breakfast treat.
James Bond
Fictional Character
We learn in From Russia with Love, that Bond’s favorite meal was breakfast. His usual repast consisted of two large cups of coffee, boiled or scrambled eggs, bacon, toast, marmalade, strawberry jam, and honey.
Cuisine from James Bond

Beluga caviar

Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. The fish is found primarily in the Caspian Sea, the world's largest salt-water lake, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar, with market prices, at the beginning of the millennium, ranging from .
James Bond
Fictional Character
After recovering a microchip from 003's body in the pre-title sequence of A View To A Kill, James Bond can relax in the iceberg submarine, enjoying the best Beluga caviar, Stolichnaya Vodka and Kimberly Jones.
Cuisine from James Bond

Vesper (cocktail)

The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The formulations of its ingredients have changed since its original publication in print, and so some modern bartenders have created new versions which attempt to more closely mimic the original taste.
James Bond
Fictional Character
The 'Vesper Martini' is the famous drink ordered by James Bond in both the book and the movie Casino Royale. The recipe for Bond's "Vesper" martini, as described in the 1953 book: 'Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel.