Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.

All languages had their birth, their apogee and decline.

Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

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.

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.

Alcohol carries the pleasures of the palate to their highest degree.