Records show that her visiting guests were entertained with the following fowl: waxwings, fieldfares, snow bunting, hazel grouse, partridges, black grouse, capercaillies, forest game, fish and molluscs loach, trouts, grayling, salmon fresh and smoked, flounders, salted herring, lampreys in vinegar, oysters, snails, and Genoese pâté, not to mention fresh fruit and chestnuts. French and Italian wines were served, as well as mead and local beers. The dishes were made only according to French recipes. The royal court with all its innovations exerted a broad influence over the rest of aristocratic residences and noble palaces across Poland. French cuisine was in fashion and many families willingly employed French cooks and pâté makers. In the mid-18th century on Polish tables appeared the French champagne. Also, among the most influential in that period were Lithuanian, Jewish, German and Hungarian cuisine, not to mention Armenian, which arrived in Poland before the 17th century along with many settlers especially in the south-eastern part of the Commonwealth. Signature dishes of the Western Asia reached Polish tables thanks to the Armenian trade and cultural exchange with Poland's neighbour - the Ottoman Empire. Rare delicacies were brought to royal court as gifts from sultans and royal envoys. The strongest influences were noted in the cities of Lwów, Kraków, Kamieniec Podolski and Zamość due to many Armenians living there permanently. Also, because of the close contact with the Ottoman Empire, coffee ("kawa") and boza became popular.