If you drop the lamb, just pick it up. Who's going to know?

"After we'd moved into 81, we had placed an order for a phone, and waited. First a man came by to see if we lived where we said we did. Then two men visited to make a "study" of our situation. Then another man appeared to find out if we really wanted a phone. The process was very French, and made me laugh, especially when I thought of how quickly such a transaction would have taken place in the States."

Enhance Your Quote Experience

Enjoy ad-free browsing, unlimited collections, and advanced search features with Premium.

When American experts began making “helpful” suggestions about how the French could “increase productivity and profits,” the average Frenchman would shrug, as if to say: “These notions of yours are all very fascinating, no doubt, but we have a nice little business here just as it is. Everybody makes a decent living. Nobody has ulcers. I have time to work on my monograph about Balzac, and my foreman enjoys his espaliered pear trees. I think, as a matter of fact, we do not wish to make these changes that you suggest.

Share Your Favorite Quotes

Know a quote that's missing? Help grow our collection.

Partridge was one of my favorite discoveries. During one early-morning exploration of Les Halles, Chef Bugnard stopped at a friend’s stall and, picking up a partridge, said, “Here you see a perdreau.” The generic name for partridge is perdrix, but a young roasting bird is a perdreau. He decided to demonstrate how to make the famous perdreau rôti sur canapé, a roast partridge on a crouton of its own chopped liver. Bending the tip end of the bird’s breastbone, he said, “Feel that. It bends a little at the end.” With some difficulty at first, because of the feathers, I felt the breastbone. It did indeed have about half an inch of flexibility at the tail end. The bird’s legs and feet were also subjected to Chef’s inspection: if there was a claw above the back of the heel, it was mature; youthful perdreaux have but a nubbin where the eventual claw will be, and their legs are not raddled by age. The feathers, too, tell something, since those of the young have a bit of white at the very tips. Picking up a mature partridge, a perdrix, he said, “When you feel a rigid bone from neck to tail, you have maturity.” A perdrix wants braising in cabbage, he said, and perdrix en chartreuse is the classic recipe.

Unlimited Quote Collections

Organize your favorite quotes without limits. Create themed collections for every occasion with Premium.

In France, cooking is a serious art form and a national sport.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. … Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed—eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile … then the cook must simply grit her teeth and bear it with a smile—and learn from her mistakes.

People seem to be awfully gullible. They'll believe anything. ~in The NPR Intreviews, 1996, edited by Robert Siegel

Works in ChatGPT, Claude, or Any AI

Add semantic quote search to your AI assistant via MCP. One command setup.

My sievelike mind didn't want to lock away dates and details; it wanted to float and meander. If I mixed all those facts and these up with a little gelatine and egg white, I wondered, would they stick together better?