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?"

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.

Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable

You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?

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

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.

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.

Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.