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“What had to move - a leaf of the chestnut tree, for instance - moved.”
― Marcel Proust, Swann¡¯s Way

“An editorial in the Los Angeles Times [1923] wistfully asked, 'Will eating chestnuts by crackling log fires become one of the lost arts preserved by a devoted people only in poetry and romance?”
― Susan Freinkel, American Chestnut: The Life, Death, and Rebirth of a Perfect Tree

“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize."
This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it."
"I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.”
― Stacey Ballis, Wedding Girl

“It's a layer of Royale !
It's very similar to Japan's Chawanmushi !"
*Royale is a savory custard of eggs, consomm¨¦ and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.*
"What?!"
Mmmm! The savoriness of consomm¨¦ and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush!
Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish!
There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits...
... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze!
All this without losing an ounce of the dish's heavily powerful impact!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 29 [Shokugeki no Souma 29]

“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with the barest hint of rum, the dark chocolate ganache smooth and silky with just enough bitterness, the apricot bringing that perfect amount of tart brightness, cutting through the rich flavors, and making the whole thing sing in the mouth. It is perfectly balanced and absolutely amazing, and I'm mentally making notes to see if I can replicate it.”
― Stacey Ballis, Wedding Girl

“While we formed mochi cakes, the men pounded another batch of rice. When it was soft, they divided the rice dough until it turned nubby like tweed. They sprinkled the second blob with dried shrimp and banged it until it turned coral. Nori seaweed powder colored the third hunk forest green, while the fourth piece of mochi became yellow and pebbly with cooked corn kernels.
For variation, the grandmother rolled several plain mochi in a tan talc of sweetened toasted soybean powder. She also stuffed several dumplings with crimson azuki bean fudge. Then she smeared a thick gob of azuki paste across a mochi puff, pushed in a candied chestnut, and pinched the dumpling shut.
"For the American!" cried Mr. Omura, swiping his mother's creation. I looked up and he handed it to me. It was tender and warm. All eyes turned to watch the American. "Oishii!" I uttered with a full mouth. And it was delicious. The soft stretchy rice dough had a mild savory chew that mingled with the candy-like sweetness of the bean paste and buttery chestnut.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto