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21 " I hated tête de veau (boiled cow brain), and who wouldn't, but loved escargots in a creamy garlic, butter, and parsley sauce. The word "cerise" was underlined four times, along with the words "Ma petite-fille Sophie, elle aime n'importe quoi avec les cerises." I still loved them.My visits to Champvert always coincided with cherry season, and Grand-mère Odette always made sure a bowl of plump black cherries sat in front of me. When I wasn't tasting one of her wonderful creations, I'd stuff one cherry after another into my meager mouth and spit the pits into a bowl, reveling in the juicy and sweet explosions hitting my tongue. As she whisked the batter for her clafoutis, stating how important it was to keep the pits in the cherries or the dessert would lose its nutty flavor, she'd tell me about some of her other recipes, the ingredients rolling off her tongue like a new exotic language I wanted to learn every word of. Saffron, nutmeg, coriander, paprika, and kumquat- what were these things, I wondered? "
― Samantha Verant , The Secret French Recipes of Sophie Valroux
22 " I picked one of the black dirt-encrusted beauties up and breathed in its earthy, sensual scent. This gift of gourmet delights, worth its weight in gold, was clearly delivered by the cooking gods."D'Artagnan and Aramis are not only hunting dogs, they're wildly talented truffle trackers,"said Phillipa.Thanks to the Times, I knew dogs had mostly replaced pigs years ago on the quest for truffles because they were easier to train and didn't chow down on the fungus after they found it. "
23 " Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups.O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head.Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans. "
24 " Little girls plot revenge. Smart women sit back and let karma do its job.""I hope karma is a bloodthirsty bitch. "
25 " When we exited the greenhouse, a kaleidoscope of butterflies floated over our heads, whirling in the sky. They were beautiful, their wings a creamy butter speckled with black. The top portion of the wings had stripes, similar to tiger markings, and the hind portion was marked with inlaid sapphire-blue crescents and one golden orange spot. One landed on my shoulder and fluttered its wings."Those are flambé butterflies. It's how your grand-mère came up with the name for the other restaurant," said Phillipa. "I Googled the English name: scarce swallowtails.""I prefer flambé," I said. "
