Europeans had sometimes invited him to dinner and given him stuffed aubergines and onion soup and Nuits St Georges and what they said was good coffee.…They had evinced, in their curious French mixed with Malay (both were foreign languages, both occupied the same compartment, they were bound to get mixed), a nostalgia for France which amused him slightly, bored him much, flattered him not at all.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture — a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience.

Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany.

In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite — toujours bon appétit!

As the hook-handed man circled the brig, it was as if the Baudelaires were picking through a chef's salad consisting mostly of dreadful- and perhaps even poisonous- ingredients, trying desperately to find the one noble crouton that might save their sister...

He was intimately acquainted with the police of three countries, and he sat alone in a small restaurant not far from the Boulevard Montparnasse sipping an apéritif moodily, for he disliked Montparnasse and detested solitude. He had left his native Montmartre to dine with a lady and had arrived twenty minutes late. She was not of those usually kept waiting and she had already departed.
'Sacré Floriane', muttered the Chevalier. He looked at a Swedish couple at the next table, at the bald American by the door, and at the hairy Anglo-Saxon novelist in the corner, and thought that they were a strange-looking lot, and exceedingly depressing. (Quelles gueules qu'ils ont, was how he put it.)...