Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarinwas a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay."...
NationalityFrench
ProfessionLawyer
Date of Birth1 April 1755
CountryFrance
country cheer food
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?"
country age departure
The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.
country food loss
The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.
enables
Taste, which enables us to distinguish all that has a flavor from that which is insipid.
night years giving
'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.'
party tea meals
Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment.
men beast culinary
Beasts feed. Man eats. Only the man of intellect knows how to eat.
children father eye
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling eyes!
eggs giving demand
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.
tired wine feel-better
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.
lunch chocolate dinner
If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner.
wine drink knows
The dyspeptic and the drunkard do not know how to eat or drink.
vegetables rose church
In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.
world summing-up whole-world
An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys.