Sublime
An inspiration engine for ideas
The flavor of a truffle is the continuation of its scent, complex and earthy, neither mushroom nor meat, but something in between. It tastes, more than anything else I know, of the outdoors, and there is a nicely balanced contrast in the mouth between the crunchy texture of the truffle and the bland smoothness of the eggs. You will find truffles in
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Quand j’avais la vingtaine bien sonnée, j’ai été brièvement séduit par les bars urbains branchés, avant de m’apercevoir que ces bars sont en réalité des ennemis de l’amusement. Alors que le pub existe pour les chopes de bières à l’ancienne, la conversation, les feux de cheminée, la chaleur, le bois et le confort, les bars servent notre ego, notre d
... See moretom Hodgkinson • L'art d'être oisif: ... dans un monde de dingue (LIENS QUI LIBER) (French Edition)
Color: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.
Bill Buford • Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
There is, he told me, a criminal element at work in the snail world. Tromperies, or frauds, have been known to dupe the unsuspecting consumer, and one of the favorites is to disguise the small gray snail as his larger and more expensive cousin. This is achieved by an imaginative system of recycling in which empty shells, once inhabited by escargots
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)

He sees Mark’s bag of fried flowers on the tip-pocked table. Funny thing about those flowers. Who’d voluntarily cook and eat a rose? It’s like planting and watering a breadstick. It’s perverse, and even sort of obscene, eating what’s clearly put on earth to be extra-gastric. Didn’t taste all that hot, either. And there’s still a piece stuck with th
... See moreDavid Foster Wallace • Girl With Curious Hair
the fact that it resembles what it is: a familiar, worn, old-school brasserie of the Parisian model.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Provence is not a land of lush pastures, and a cow, so they say, is as rare as a genial tax inspector. But the goat flourishes in the scrub and the mountains, and goat cheeses are surprisingly versatile.
Peter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
But as is so often the case with men who have made it like this, he was arrogant and self-righteous.