Break Quote by Sidonie Gabrielle Colette

If I can't have too many truffles, I'll do without truffles.

— Sidonie Gabrielle Colette

It is important to work with purveyors who share our high standards and are discriminating about the products they supply. This has been the…

— David Breeden

My truffles? You took them? That's just mean!

— Eoin Colfer

In fine, the truffle is the very diamond of gastronomy.

— Jean Anthelme Brillat-Savarin

Know why certain foods, such as truffles, are expensive. It's not because they taste best.

— Marilyn vos Savant

At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been…

— Jean Anthelme Brillat-Savarin

We don't care to eat toadstools that think they are truffles.

— Mark Twain

I worked at the Sheraton Commander Hotel, which was my first hotel job. They were doing nouvelle cuisine so it was the first time…

— Paul Wahlberg

With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the…

— Douglas Keane

I love myself a truffle. I can put a truffle in anything and make it good.

— Jeffrey Dean Morgan

“Markets in Provence No region is such a market-must. Be it fresh fish by the port in seafaring Marseille, early summer's strings of pink…

— Lonely Planet

My pregnancy craving is truffles. I like the smell and I like the way it tastes but they're very very expensive, rare mushrooms.

— Maryse Mizanin