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.

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

Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle of all sorts of gourmands of every category, whilst their faces beam with delight and they themselves dance with pleasure.

To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.

The limits of pleasure are as yet neither known nor fixed, and that we have no idea what degree of bodily bliss we are capable of attaining.

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.

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.