French Food Quotes

The French dine to gratify, we to appease appetite," observed John Sanderson. "We demolish dinner, they eat it." The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was "in blending flavors and in arranging compounds in such a manner as to produce ... the lightest and most agreeable food." The charm of a French dinner, like so much in French life, was the "effect. ~ David McCullough

First, I'd stop by the butcher and select a special steak to accompany his favorite dish, gratin dauphinois, a simple yet inexplicably divine mixture of thinly sliced and layered potatoes, garlic, Gruyère cheese, and cream. ~ Sarah Jio

Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt like falling into a time warp- I stood before the stove, melting butter and browning meat and smelling the smells of wine deglazing and shallots softening- but the dishes changed before my eyes, and I heard Julia warbling, "Boeuf Bourguignon is the same as Coq au Vin. You can use lamb, you can use veal, you can use pork.... ~ Julie Powell

With a palate as unrefined as mine I can't taste any difference between this French food and what we had at that sleazy bar I got into trouble for inviting you to. To someone like me, they taste equally good. I know you disdain me for that. But the truth is, I take pride in that very fact, and I disdain you for disdaining me. I wonder if you take my point. Think about it in this regard: Which of us is constrained and which of us is free? Which is happy and which feels his hands are tied? Which is tranquil and which one wavers? As I see it, you're always unsteady on your legs. You can't find your courage. You'll go to any length to avoid what displeases you, and you gallop after whatever you want. And why is that? There is no why; it's because you're free to. You enjoy the luxury of picking and choosing because you have the latitude. ~ Natsume Sōseki

What's that?" said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding.
"Bouillabaisse," said Hermione.
"Bless you," said Ron.
"It's French," said Hermione. ~ J.K. Rowling

Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well. ~ Grant Achatz

I didn't understand for a long time, but what attracted me to MtAoFC [Mastering the Art of French Cooking] was the deeply buried aroma of hope and discovery of fulfillment in it. I thought I was using the Book to learn to cook French food, but really I was learning to sniff out the secret doors of possibility. ~ Julie Powell

They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise.
"I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed.
"What about you?" Rachel asked Melody.
"I'm having what you're having. You never steer me wrong."
"Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia."
They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites. ~ Carla Laureano

I just love France, I love French people, I love the French language, I love French food. I love their mentality. I just feel like it's me. I'm very French. ~ Olga Kurylenko

The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind. ~ Julie Powell

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced. ~ Daniel Boulud

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.
The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful.
This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.
For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction. ~ Brian O'Reilly

I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food. ~ Simon Cowell

I don't like French food. I like everything but French food. ~ Emmanuelle Seigner

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path.
I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible. ~ Joanne Harris

It has been a long time since I've been in France. I miss the food like a phantom limb.'
...
'I shall bring you our best dishes,' he promised.
'And the wine to pair with them, she said.
He feigned exasperation. 'But of course, he said, 'would I blaspheme?' ...
She ate, her eyes half closed. All along, she'd known Lotto was with her, across the table, enjoying her food with her. He would've loved this night. Her dress, the food, the wind. The lust welled in her until it was almost unbearable. If she looked up, she knew she would see only an empty chair. She would not look up. ~ Lauren Groff

We are outside again, walking, when he takes a bite and stops dead. "Wow," he says after a minute. Then, "Wow," again.
I smile. Everyone remembers their first taste of Paris. This will be his. ~ Kristin Hannah

The French and their food. They put each meal on a pedestal. ~ Giada De Laurentiis

Alone and rejected, Mummy Boy wept,
then went to the cabinet
where the snack food was kept. ~ Tim Burton

The soul is often hungrier than the body and no shop can sell it food. ~ Henry Ward Beecher

I appreciate my my sleep In sleep my conversation is witty My home is dusted My office work is up to date The dog is even well behaved And food is on the table on time But then when I'm asleep I don't have you to clutter and confuse My hungry heart ~ Nikki Giovanni

Sustainable- Nutritious Eating/Living has a Higher Purpose. ~ Elizabeth Salamanca-Brosig

[A] man who lives alone...one day hears a knock on his door. When he answers, he sees The Tyrant outside, who asks, 'Will you submit?' The man says nothing. He steps aside. The Tyrant enters his home. The man serves him for years, until The Tyrant becomes sick from food poisoning and dies. The man wraps the body, takes it outside, returns to his home, closes the door behind him, and firmly answers, 'No.' (Loc. 5874) ~ Derrick Jensen

More often than not, the people around me weren't simply deciding to give up. They were living in a culture of dependency that had been passed down from birth. My mother and grandmother gave in to the culture. And they expected me to figure out the best way to live on that same track, to game the system and not even try to escape.

My friend Ben agrees. 'Most of the time, what you see in the housing projects are generations of families,' he says. 'People accustomed to this lifestyle. It becomes comfortable, so they don't move away, and even their children stay and raise kids in the same environment.' In neighborhoods like the ones where Ben and I grew up, there is no perceived incentive to advance. After all, the checks for housing and the food stamps and assistance arrive every month.

This is why the system must be reformed. Welfare should exist only for a certain period of time, unless you're disabled and can't physically work. It should not last for a generation or more. There are millions of jobs open, without enough people to fill them or, rather, without enough people who have the necessary skills and training. This is where the government should come in, providing incentives for real-world training and educating recipients about a life beyond government dependence. ~ Gianno Caldwell

If you want to eat well in England, eat three breakfasts. ~ W. Somerset Maugham

The lion is most handsome when looking for food. ~ Rumi

If you hide the talents, you hide your brand. It's simple. ~ Israelmore Ayivor

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird. ~ Inbee Park

There is an art to grieving. To grieve well the loss of anyone or anything
a parent, a love, a child, an era, a home, a job
is a creative act. It takes attention and patience and courage. But many of us do not know how to grieve. We were never taught, and we don't see examples of full-bodied grieving around us. Our culture favors the fast-food model of mourning
get over it quick and get back to work; affix the bandage of "closure" and move on. ~ Elizabeth Lesser

...After you have done everything to please a man and he's taken his pleasure with you, all you are for him is a whore, and a whore's daughter. ~ Pierre Louis

The more we learn of the true nature of non-human animals, especially those with complex brains and corresponding complex social behavior, the more ethical concerns are raised regarding their use in the service of man
whether this be in entertainment, as "pets," for food, in research laboratories, or any of the other uses to which we subject them. ~ Jane Goodall

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires. ~ Jose Andres

For most writers, reading is also a very intense experience; they don't read so much as compete. The writer measure's himself against every text he encounters, imagining he could do it better or wishing he had thought of it first. The natural writer would almost always rather be reading, writing, or alone, except of course when he needs to come up for air (that is, for subject matter, food, sex, love, attention). He may be a selfish son of a bitch, he may seem to care more about his work than about the people in his life, he may be a social misfit, a freak, or a smooth operator, but every person who does serious time with a keyboard is attempting to translate his version of the world into words so that he might be understood. Indeed, the great paradox of the writer's life is how much time he spends alone trying to connect with other people. ~ Betsy Lerner

Yes, the South-becoming always poorer-and the North-becoming always richer ... Richer, too in the resources of weapons with which the superpowers and blocs can mutually threaten each other. In the light of Christ's words (Mt. 25), this poor South will judge the rich North. And the poor people and poor nations-poor in different ways, not only lacking food, but also deprived of freedom and other human right-will judge those people who take these goods away from them, amassing to themselves the imperialist monopoly and political supremacy at the expense of others. ~ Pope John Paul II

I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that. ~ Alice Waters

Lock reached for the French toast first, but Ric slapped his hand away and placed a carefully prepared plate in front of him. As Lock waited, Ric went to the counter and returned with a small strainer. He tapped the side, covering the French toast with powdered sugar. Somehow the wolf managed not to get any on Lock's bacon or sausage. "There. Isn't that nice?"

"I have to say our relationship is getting stranger and stranger as we get older. ~ Shelly Laurenston

The theatre is one of those muscles - if you don't exercise it, it becomes a strange and truly fearful place. ~ Dawn French

Kids today and for the last 20 years have held the fork and knife in unbelievable ways. They hold the fork with a fist and the knife like a saw and they shovel it in. It doesn't matter to them which way they hold their knife and fork. They eat every which way. I'm amazed they get food into their mouths at all. ~ Letitia Baldrige

This special feeling towards fruit, its glory and abundance, is I would say universal ... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. ~ Jane Grigson

Be sensitive to your mistakes. Put it on the wall for a couple of weeks. It may be that you can learn more from the study of your own work than from others. ~ John French Sloan

Strike was becoming steadily more taciturn, his expression brooding. Robin wondered whether this was because he was hungry - he was a man who needed regular sustenance to maintain an equable mood - or for some darker reason. ~ Robert Galbraith

Orsini and one of his fellow conspirators were guillotined, and an accomplice called Carlo di Rudio was transported to Devil's Island, the notorious French prison camp in French Guiana. He escaped and later fought alongside General Custer at Little Big Horn. True to form, he survived. ~ Stephen Clarke

The gallant captain vacated his cabin for her, and Manna changed her role from cook to chaperone. All most correct. But it was hardly the done thing to cadge a lift on a torpedo boat. Yet she did it twice in a lifetime. ~ Mary Allsebrook

The circle of salt's potential victims grew at an alarming rate. Part of Dahl's research into the evils of salt involved breeding a strain of salt-sensitive rats, in which he induced hypertension by feeding them commercially prepared baby food that contained added sodium. In April 1970, newspapers ran an Associated Press report about Dahl's findings under scary headlines like "Baby Food Salt May Be Harmful, Researcher Says." The report quoted Dahl calling salted baby food "a needless kind of risk. ~ Alan Levinovitz

Do I not know anxiety, though I go about well-dressed, and have food enough? Oh, Bessy, God is just, and our lots are well portioned out by Him, although none but He knows the bitterness of our souls. ~ Elizabeth Gaskell

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar.
The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the ~ Tom Robbins

We must prevent a criminal understanding between the Fascist aggressors and the British and French imperialist clique. ~ Grigor Dimitrov

If your thoughts are as tall as the height of your ceiling, you can't fly above your room. ~ Israelmore Ayivor

That's my favorite food group: donut. I love the donut. ~ Laura Linney

The house always smells like good food," said Piotr. "It's the perfume of love. ~ Orson Scott Card

If you are not in good terms with the one who sent you, you can't have the right direction to the errands he wants to send you for. Be in good talking terms with God; pray without ceasing! ~ Israelmore Ayivor

Hell! His beard grows fast as blazes, like a damp wicket in springtime sun, green, and Rachel's skin is so fine, his bristles can score her red the way a new ball marks a bat, English alum on English unbleached willow, finest quality, special selection, Rachel-grade. Zach, my man, you have cricket on the brain! Thomas has asked him to play on Sunday. Bring Rachel, he said. Thomas 'All Souls' Aubry, gentleman, corinthian at heart, and half French yet more English than a true-born. ~ Emma Richler

[I] learned ... that friends are a good source of food and soul when one has not yet gotten the hang of cooking or living (as opposed to dying) alone. That nothing-not booze, not love, not sex, not work, not moving from state to state-will make the past disappear. Only time and patience heal things. I learned that cutting up your arms in an attempt to make the pain move from inside to outside, from soul to skin, is futile. That death is a cop-out. I tried all of these things. ~ Marya Hornbacher

This could be a whole life," she thought. "You work eight hours a day covering wires to earn money to buy food and to pay for a place to sleep so that you can keep living to come back to cover more wires. Some people are born and kept living just to come to this ... ~ Betty Smith

French existentialism is an unhelpful philosophy in which to couch modern feminism: born from the ravages of the Second World War, it is a cynical, individualistic school of thought that posits the self and personal choice as the measure of life's entire meaning. ~ Naomi Wolf

Like high mountain climbers who set up a base in the valley at the foot of the mountains and another camp and camp number two and camp number three at various heights on the road to the peak, and in every camp they leave food and provisions and equipment to make their last climb easier and to collect on their way back everything that might help them as they descend, so I leave my childhood and my youth and my adult years in various camps with a flag on every camp. I know I shall never return, but to get to the peak with no weight, light, light! ~ Yehuda Amichai

For the righteous, the gospel provides a warning before calamity, a program for the crises, refuge for each disaster ... The Lord has warned us of famines, but the righteous will have listened to the prophets and stored at least one year's supply of survival food ... ~ Ezra Taft Benson

To me, you make a tradeoff. It might be a little bit more expensive. But you're getting a better tasting, higher quality food that's going to be better for your health and better for the environment. ~ John Mackey

There is a better chance of getting an exciting painting from a laboured study with texture than from a fine drawing without it. ~ John French Sloan

The transgression of Adam and Eve was not in learning the difference between good and evil but in treating the knowledge they received as something that was, literally, internal to them-a food that could be seized, devoured, and controlled by the individual. ~ Michael Rips

Her smile was somehow a little too bright, but I watched as she showed me how she had scored the puff pastry and brushed it with oil. She got me to smell the thyme pressed between her fingers and thumb, and told me how good garlic was for keeping away colds. She preached about food and sang and laughed and baked until the light started to come in the windows. Then we sat and ate hot tart without knives and forks. She kissed my cheeks and smelled like garlic. I remember the hot cheese dropping onto Mama's sweater and drying to a rubbery streak against the wool. ~ Hannah Tunnicliffe

Alex smiled at Andy's words and then joined in the sudden biscuit battle that broke out. Thrang yelled madly at them for wasting food, but that only made him a target for everyone else. ~ M.L. Forman

UNICEF has repeatedly called on governments to ensure basic services for children and this includes providing food where the need exists. ~ Carol Bellamy

I was raised to be kind. My parents were underdogs. Immigrant Jews. I spoke with an accent. I didn't speak English even - I spoke French and Yiddish mostly. I was picked on. ~ Saul Rubinek