In fine, the truffle is the very diamond of gastronomy.

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?"

The most indispensable qualification of a cook is punctuality. The same must be said of guests.

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose.

Nothing is more pleasant than to see a pretty woman, her napkin well placed under her arms, one of her hands on the table, while the other carries to her mouth, the choice piece so elegantly carved.

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

Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.