Things I never thought I'd need to know.

18th-century French haute cuisine.  Right now in The Hellion Prince, I'm writing a formal dinner scene, and I feel the need to know what kind of extravagant dishes might be served.  The region is roughly analogous to Normandy in France when it comes to climate and what sort of things they produce, but anything from 17th or 18th century England or France could be at least explainable.  If anyone has any ideas for truly baroque dishes, or over-the-top expensive things, that's what I'm really interested in finding descriptions of or recipes for.