Jean Anthelme Brillat-Savarin Quotes
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All languages had their birth, their apogee and decline.
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The universe is nothing without the things that live in it, and everything that lives, eats.
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Dis-moi ce que tu manges, je te dirai ce que tu es.
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When I need a word and do not find it in French, I select it from other tongues, and the reader has either to understand or translate me. Such is my fate.
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Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct themselves like travelers due to reach their destination together.
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Those who have been too long at their labor, who have drunk too long at the cup of voluptuousness, who feel they have become temporarily inhumane, who are tormented by their families, who find life sad and love ephemeral......they should all eat chocolate and they will be comforted.
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The sense of smell, like a faithful counsellor, foretells its character.
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In the state of society in which we now find ourselves, it is difficult to imagine a nation which lived solely on bread and vegetables.
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Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.
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I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
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He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.
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L'alcool est le monarque des liquides, et porte au dernier degre l'exaltation palatale. Alcohol is the prince of liquids, and carries the palate to its highest pitch of exaltation.
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Those from whom nature has withheld taste invented trousers.
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The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
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'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'
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Place a substantial meal before a tired man and he will eat with effort and be little better for it at first. Give him a glass of wine or brandy, and immediately he feels better: you see him come to life again before you.
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No man under forty can be dignified with the title of gourmet.
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When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine. Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.
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Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.
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I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to furnish our larders and our banquets.
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La truffe n'est point un aphrodisiaque positif; mais elle peut, en certaines occasions, rendre les femmes plus tendres et les hommes plus aimables. The truffle is not a true aphrodisiac; but in certain circumstances it can make women more affectionate and men more attentive.
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La de couverte d'un mets nouveau fait plus pour le bonheur du genre humain que la de couverte d'une e toile. The discoveryof a newdish doesmore for thehappiness of mankind than the discovery of a star.
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A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?"
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At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.