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“Earlier that morning, Escoffier ad brought up a large bucket of white rose petals, white violets and vanilla orchids that he'd been thinking of creating a dish with. The pâtissier had crystalized some of the flowers, and left him a plate of meringue shells, a handful of vanilla beans and fresh cream. He wanted to create a new dish for Sarah, a sweet, something surprising, something to engage her. She'd been playing Joan of Arc, the virgin saint, a seventeen-year-old girl. It was a role she made famous, difficult at any age, but for a woman in her mid-forties, it was nearly impossible.
Escoffier tossed a handful of white rose petals into Rosa's bathwater.
The white skin. The white roses. 'The essence of Saint Joan is in shades of white, like shades of innocence.'
'Spun sugar,' he thought. 'Vanilla cream, of course.”
― N.M. Kelby, White Truffles in Winter

“Escoffier knew if he could win Sara's heart it would be with a dish made of truffles and pureed foie gras, the one she often doted over. The subtle aroma of truffle, according to the great Brillat-Savarin, was an aphrodisiac. And so, "Let the food speak where words cannot," Escoffier said, making the sign of the cross, and cooking as if his life depended on it, because on some level it did.
When the chef finally knocked on the studio door, his small hands shook under the weight of the silver tray and its domed cover.
Escoffier had changed into clean clothes and now looked more like a banker than a chef. But he was, most certainly, a chef. Beneath the dome, caramelized sweetbreads, covered with truffles, lay on a bed of golden noodles that were napped in a sauce made from the foie gras of ducks fed on wild raspberries, the 'framboise,' of the countryside.
It was a dish of profound simplicity, and yet luxury.”
― N.M. Kelby, White Truffles in Winter

“The studio was filled with candles. Some Escoffier had brought earlier for their luncheon- they were made from beeswax and filled the air with a sweet caramel scent. The rest were Sarah's. There were exotics such as blood orange oil, frankincense and myrrh. The flowers he had picked- roses, peonies and a spray of lilies- opened into full blossom under the heat of so many flames and joined the heady mix.
Like dozens of tiny flickering stars, the candles and their scents made the dark night seem even darker, made the cream of her skin seem incandescent.”
― N.M. Kelby, White Truffles in Winter

“Carlos leek altijd over zijn toeren, alsof hij net een stuk of vijf benzedrinetabletten had geslikt. Je kon zijn aandacht niet langer dan één minuut op hetzelfde gericht houden. Van een mening over een stuk van Tennessee Williams sprong hij over op de decorontwerpen van een of andere Fransman, een opname van Sarah Bernhardt die hij op de Universidad had gehoord, een stuk dat een student had geschreven en waarvoor hij overwoog de regering om subsidie te vragen, zodat het kon worden gespeeld. Meeslepend, dat wel, maar niet erg bevredigend. En kon uit al die opwinding kunst voortkomen? Was kunst niet â€� bijna altijd â€� emotie die in alle rust tot bespiegeling wordt verheven? Ook voor een zuiderling? Theodore moest lachen om zijn eigen vurige ernst.”
― Patricia Highsmith, A Game for the Living

“In reality, the only true model of a successful woman was the Divine Sarah.”
― Rabih Alameddine, I, The Divine: A Novel in First Chapters

“Escoffier set the table. He'd found a Japanese kimono, an obvious prop from some theater production, to use as a tablecloth. Paris had secretly fallen in love with all things oriental. It was red silk brocade, covered with a flock of white flying cranes, and made from a single bolt of fabric. The neckline and cuffs were thickly stained with stage makeup but the kimono itself was quite beautiful. It ran the length of the thin table. The arms overhung one end.
Outside the building he'd seen a garden with a sign that read "Please do not pick." But it was, after all, for a beautiful woman. Who would deny him? And so Escoffier cut a bouquet of white flowers: roses, peonies and a spray of lilies, with rosemary stalks to provide the greenery. He placed them in a tall water glass and then opened the basket of food he'd brought. He laid out the china plates so that they rested between the cranes, and then the silver knives, forks and spoons, and a single crystal glass for her champagne. Even though it was early afternoon, he'd brought two dozen candles.
The food had to be served 'à la française'; there were no waiters to bring course after course. So he kept it simple. Tartlets filled with sweet oysters from Arcachon and Persian caviar, chicken roasted with truffles, a warm baguette, 'pâté de foie gras,' and small sweet strawberries served on a bed of sugared rose petals and candied violets.”
― N.M. Kelby, White Truffles in Winter