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“The caneton took long enough that by the time it showed up, I was hungry again. It was two ducks, actually, tiny and crisp and snuggled tight on a silver tray, swimming in a sauce spiked with brandy and caramel, surrounded by little boats of carved orange peel. It looked exactly like it had in Our World, only better because it was mine.
It was the first thing I'd ever eaten where it smelled so good, I tasted it before it hit my mouth. The skin cracked like spring ice. The flesh was almost too salty, almost too sweet, but instead it was perfect--- so tender, I didn't even want to swallow. I just wanted to hold it in my mouth and let it melt.
I ate both ducks and knew I'd never be the same.
By then I was drunk on butter and salt. But when Jean-Louis brought out a frosted tureen of chocolate mousse, I didn't think of saying no. He slapped it onto my plate like a mason laying down mortar and topped it with a dollop of whipped cream. I licked my plate clean. I didn't think I could stand and was very grateful when, instead of asking me to haul myself out of there, Laurent poured me a little glass of crème de cassis.”
― To Kill a Cook
It was the first thing I'd ever eaten where it smelled so good, I tasted it before it hit my mouth. The skin cracked like spring ice. The flesh was almost too salty, almost too sweet, but instead it was perfect--- so tender, I didn't even want to swallow. I just wanted to hold it in my mouth and let it melt.
I ate both ducks and knew I'd never be the same.
By then I was drunk on butter and salt. But when Jean-Louis brought out a frosted tureen of chocolate mousse, I didn't think of saying no. He slapped it onto my plate like a mason laying down mortar and topped it with a dollop of whipped cream. I licked my plate clean. I didn't think I could stand and was very grateful when, instead of asking me to haul myself out of there, Laurent poured me a little glass of crème de cassis.”
― To Kill a Cook
