Jean Anthelme Brillat-Savarin Quotes
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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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To know how to eat well, one must first know how to wait.
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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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The sense of smell explores; deleterious substances almost always have an unpleasant smell.
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Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
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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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Food is all those substances which, submitted to the action of the stomach, can be assimilated or changed into life by digestion, and can thus repair the losses which the human body suffers through the act of living.
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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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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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Alcohol carries the pleasures of the palate to their highest degree.
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The universe is nothing without the things that live in it, and everything that lives, eats.
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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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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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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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Those from whom nature has withheld taste invented trousers.
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Dis-moi ce que tu manges, je te dirai ce que tu es.
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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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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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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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The fate of a nation depends on the way that they eat.
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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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No man under forty can be dignified with the title of gourmet.
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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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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.