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Dessert without cheese is like a beauty with only one eye
Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin
Age: 70 †
Born: 1755
Born: April 1
Died: 1826
Died: February 2
Chef
Judge
Jurist
Lawyer
Musician
Opinion Journalist
Politician
Writer
Eye
Without
Like
Cheesy
Dessert
Cheese
Beauty
More quotes by Jean Anthelme Brillat-Savarin
Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable
Jean Anthelme Brillat-Savarin
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.
Jean Anthelme Brillat-Savarin
Food is all those substances which, submitted to the action of the stomach, can be assimilated or changed into life by digestion, and can thus repair the losses which the human body suffers through the act of living.
Jean Anthelme Brillat-Savarin
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.
Jean Anthelme Brillat-Savarin
I will only observe, that that ethereal sense - sight, and touch, which is at the other extremity of the scale, have from time acquired a very remarkable additional power.
Jean Anthelme Brillat-Savarin
I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
Jean Anthelme Brillat-Savarin
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.
Jean Anthelme Brillat-Savarin
Meals, in the sense in which we understand this word, began with the second age of the human species.
Jean Anthelme Brillat-Savarin
Those who have been too long at their labor, who have drunk too long at the cup of voluptuousness, who feel they have become temporarily inhumane, who are tormented by their families, who find life sad and love ephemeral......they should all eat chocolate and they will be comforted.
Jean Anthelme Brillat-Savarin
Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
Jean Anthelme Brillat-Savarin
All men, even those we call savages, have been so tormented by the passion for strong drinks, that limited as their capacities were, they were yet able to manufacture them.
Jean Anthelme Brillat-Savarin
La truffe n'est point un aphrodisiaque positif mais elle peut, en certaines occasions, rendre les femmes plus tendres et les hommes plus aimables. The truffle is not a true aphrodisiac but in certain circumstances it can make women more affectionate and men more attentive.
Jean Anthelme Brillat-Savarin
La volaille est pour la cuisine ce qu'est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.
Jean Anthelme Brillat-Savarin
He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.
Jean Anthelme Brillat-Savarin
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.
Jean Anthelme Brillat-Savarin
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.
Jean Anthelme Brillat-Savarin
Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.
Jean Anthelme Brillat-Savarin
Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
Jean Anthelme Brillat-Savarin
Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.
Jean Anthelme Brillat-Savarin
Tell me what you eat, and I will tell you who you are.
Jean Anthelme Brillat-Savarin
