Sublime

We were eating gros blancs, or escargots de Bourgogne, one of the best-known among hundreds of varieties that can be found in France. Another is the smaller, less distinguished gray snail, the petit gris,

Very little is allowed to escape the current passion for disclosure, and we cannot be far from the day when restaurants will follow the trend to come clean and provide us with more complete information about their specials of the day. Menu writers, of course, will be obliged to extend and amplify their seductive vocabularies: prime aged steak,

Returning to Paris after a long absence, there is always a temptation to plunge in and taste everything. Call it greed, or the result of deprivation, but food in Paris is so varied, so seductive, and so artfully presented that it seems a shame not to have a dozen of Brittany’s best oysters, some herb-flavored lamb from Sisteron, and two or three

J’aime bien la pensée du philosophe stoïcien Musonius Rufus sur ce sujet : il dit que nous devrions considérer la nourriture comme un aliment pour la force. Prenez un peu de distance : Pourquoi mangeons-nous ? Parce que notre corps en a besoin, c’est une nécessité. Mais vous risquez de laisser votre corps prendre le contrôle si vous en tirez trop

Food is not entertainment, it is nourishment.

He prepared himself a meal: radishes in a saucer with Maldon salt and grassy olive oil; good rye bread, and red wine poured with the pleasure of a man who’s elected to sin.