To know how to eat well, one must first know how to wait.

An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys.

Turkey is undoubtedly one of the best gifts that the New World has made to the Old.

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.

I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.

Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.

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.