Peter Mayle > Quotes

“Why not make a daily pleasure out a daily necessity.”
― Peter Mayle

“Best advice I've ever received: Finish.”
― Peter Mayle

“It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.”
― Peter Mayle, A Year in Provence

“A connoisseur of woe needs fresh worries from time to time, or he will become complacent.”
― Peter Mayle, A Year in Provence

“Sunglasses must be kept on until an acquaintance is identified at one of the tables, but one must not appear to be looking for company. Instead, the impression should be that one is heading into the cafe to make a phone call to one's titled Italian admirer, when--quelle surprise!--one sees a friend. The sunglasses can then be removed and the hair tossed while one is persuaded to sit down.”
― Peter Mayle, A Year in Provence

“Apart from the peace and emptiness of the landscape, there is a special smell about winter in Provence which is accentuated by the wind and the clean, dry air. Walking in the hills, I was often able to smell a house before I could see it, because of the scent of woodsmoke coming from an invisible chimney. It is one of the most primitive smells in life, and consequently extinct in most cities, where fire regulations and interior decorators have combined to turn fireplaces into blocked-up holes or self-consciously lit "architectural features." The fireplace in Provence is still used - to cook on, to sit around, to warm the toes, and to please the eye - and fires are laid in the early morning and fed throughout the day with scrub oak from the Luberon or beech from the foothills of Mont Ventoux. Coming home with the dogs as dusk fell, I always stopped to look from the top of the valley at the long zigzag of smoke ribbons drifting up from the farms that are scattered along the Bonnieux road. It was a sight that made me think of warm kitchens and well-seasoned stews, and it never failed to make me ravenous.”
― Peter Mayle, A Year in Provence

“Depending on the inflection, ah bon can express shock, disbelief, indifference, irritation, or joy - a remarkable achievment for two short words.”
― Peter Mayle, Toujours Provence

“Next to the defeated politician, the writer is the most vocal and inventive griper on earth. He sees hardship and unfairness wherever he looks. His agent doesn’t love him (enough). The blank sheet of paper is an enemy. The publisher is a cheapskate. The critic is a philistine. The public doesn’t understand him. His wife doesn’t understand him. The bartender doesn’t understand him.

These are only some of the common complaints of working writers, but I have yet to hear any of them bring up the most fundamental gripe of all: the lifelong, horrifying expense involved in getting out the words.

This may come as a surprise to many of you who assume that a writer’s equipment is limited to paper and pencils and a bottle of whiskey, and maybe one tweed sports coat for interviews. It goes far beyond that.

The problem from which all other problems spring is that writing takes up the time that could otherwise be spent earning a living. The most humble toiler on Wall Street makes more in a month than ninety percent of writers make in a year. A beggar on the street, seeing a writer shuffling toward him, will dig deep into his rags to see if he can spare a dime. . . .”
― Peter Mayle, Acquired Tastes

“The French, it seems to me, strike a happy balance between intimacy and reserve. Some of this must be helped by the language, which lends itself to graceful expression even when dealing with fairly basic subjects.... And there's that famously elegant subtitle from a classic Western.
COWBOY: "Gimme a shot of red-eye."
SUBTITLE: "Un Dubonnet, s'il vous plait."
No wonder French was the language of diplomacy for all those years.”
― Peter Mayle, Encore Provence: New Adventures in the South of France

“The day when a Frenchman switches from the formality of vous to the familiarity of tu is a day to be taken seriously. It is an unmistakable signal that he has decided - after weeks or months or sometimes years - that he likes you. It would be chulish and unfriendly of you not to return the compliment. And so, just when you are at last feeling comfortable with vous and all the plurals that go with it, you are thrust headlong in to the singular world of tu.”
― Peter Mayle, Toujours Provence

“The English murder their meat twice: once when they shoot it, again when they cook it. 'Drôle, n'est-ce pas'?”
― Peter Mayle, A Good Year

“The effect of the weather on the inhabitants of Provence is immediate and obvious. They expect every day to be sunny, and their disposition suffers when it isn't. Rain they take as a personal affront, shaking their heads and commiserating with each other in the cafes, looking with profound suspicion at the sky as though a plague of locusts is about to descend, and picking their way with distaste through the puddles on the pavement. If anything worse than a rainy day should come along, such as this sub-zero snap, the result is startling: most the population disappears... But what did everyone else do? The earth was frozen, the vines were clipped and dormant, it was too cold to hunt. Had they all gone on holiday?...It was a puzzle, until we realized how many of the local people had their birthdays in September or October, and then a possible but unverifiable answer suggested itself: they were busy indoors making babies. There is a season for everything in Provence, and the first two months of the year must be devoted to procreation. We have never dared to ask.”
― Peter Mayle

“I like to have my morning newspaper ironed before I read it. I like to have my shoes boned before they are polished. I like to sit in the back of the car and be driven. I like beds to be made, dishes to be washed, grass to be cut, drinks to be served, telephones to be answered, and common tasks to be dealt with invisibly and efficiently so that I can devote my time to major decisions like the choice of wines for dinner and who to vote for in the next election for the mayor of my village.

That is life as it should be lived, and all it takes is money and servants.”
― Peter Mayle

“We had to be up early in the morning. We had a goat race to go to... We asked the old man confident in the knowledge that he, like every Frenchman, would be an expert. "The goats who make the most droppings before the race are likely to do well. An empty goat is faster than a full goat. C'est logique.”
― Peter Mayle, A Year in Provence

“Beh oui. Better sticky than burned.”
― Peter Mayle, A Year in Provence

“Rain they take as a personal affront, shaking their heads and commiserating with each other in the cafés, looking with profound suspicion at the sky as though a plague of locusts is about to descend, and picking their way with distaste through the puddles on the pavement.”
― Peter Mayle, A Year in Provence

“Look at those vines,' he said. 'Nature is wearing her prettiest clothes.'
The effect of this unexpectedly poetic observation was slight spoiled when Massot cleared his throat nosily and spat, but he was right;”
― Peter Mayle, A Year in Provence

“And, as for the oil, it is a masterpiece. You’ll see.”
Before dinner that night, we tested it, dripping it onto slices of bread that had been rubbed with the flesh of tomatoes. It was like eating sunshine.”
― Peter Mayle, A Year in Provence

“I have a terrible weakness for collecting snatches of other people's conversations, and occasionally I'm rewarded with unusual fragments of knowledge. My favorite of the day came from a large but shapely woman sitting nearby whom I learned was the owner of a local lingerie shop. 'Beh oui,' she said to her companion, waving her spoon for emphasis, 'il faut du temps pour la corsetterie.' You can't argue with that. I made a mental note not to rush things next time I was shopping for a corset, and leaned back to allow the waiter through with the next course.”
― Peter Mayle, Encore Provence: New Adventures in the South of France

“As our lawyer friend had noticed, men kiss other men. They squeeze shoulders, slap backs, pummel kidneys, pinch cheeks. When a Provençal man is truly pleased to see you, there is a real possibility of coming away from his clutches with superficial bruising.”
― Peter Mayle, A Year in Provence

“The kitchen garden satisfies both requirements, a thing 0f beauty and a joy for dinner.”
― Peter Mayle, Encore Provence: New Adventures in the South of France

“It is at a time like this, when crisis threatens the stomach, that the French display the most sympathetic side of their nature. Tell them stories of physical injury or financial ruin and they will either laugh or commiserate politely. But tell them you are facing gastronomic hardship, and they will move heaven and earth and even restaurant tables to help you.”
― Peter Mayle, A Year in Provence

“It was exciting at first... Then it became routine. I guess everything does, even if it's dangerous.”
― Peter Mayle, Anything Considered

“They always asked wistfully what the weather was like, and were not pleased with the answer. They consoled themselves by warning me about skin cancer and the addling effecr of sun on the brain. I didn't argue with them; they were probably right. But addled, wrinkled and potentially cancerous as I might have been, I had never felt better.”
― Peter Mayle, A Year in Provence

“If I live to be sixteen, I shall never fully understand the rich complexities of human nature. Not sure that I want to, either. It would be a lifetime's work, and brooding over the mysteries of existence is bad for your health. Look what happens to philosophers. Most of them end up barking mad, taking to the bottle, or becoming professors of existentialism at obscure universities.”
― Peter Mayle

“We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years.”
― Peter Mayle, A Year in Provence

“He then expounded a remarkable theory, which had occurred to him while he was playing the clarinet during one of the power cuts that the French electricity board arranges at regular intervals. Electricity, he said, is a matter of science and logic. Classical music is a matter of art and logic. Vous voyez? Already one sees a common factor. And when you listen to the disciplined and logical progression of some of Mozart's work, the conclusion is inescapable: Mozart would have made a formidable electrician.”
― Peter Mayle, A Year in Provence

“We had been here often before as tourists, desperate for our annual ration of two or three weeks of true heat and sharp light. Always when we left, with peeling noses and regret, we promised ourselves that one day we would live here. We had talked about it during the long gray winters and the damp green summers, looked with an addict’s longing at photographs of village markets and vineyards, dreamed of being woken up by the sun slanting through the bedroom window.”
― Peter Mayle, A Year in Provence

“Shop early for the best, we had often been told, and wait until just before the market closes for the cheapest.”
― Peter Mayle, Toujours Provence

“What a marvelous sunset,' she said. 'Yes,' replied her husband. 'Most impressive for such a small village.”
― Peter Mayle, A Year in Provence