“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.” FlowersFrench CuisineDinner DateOrientalTable SettingSarah BernhardtAuguste And SaraAuguste Escoffier Book:White Truffles in Winter Source: White Truffles in Winter
“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.” WhiteInnocenceFlowersSweetsJoan Of ArcSarah Bernhardt Book:White Truffles in Winter Source: 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.” FlowersSmellsCandlesHeadySarah BernhardtAuguste And Sara Book:White Truffles in Winter Source: White Truffles in Winter
“She returned to the kitchen, where she'd been making sugared flowers. Mint leaves, tiny violets and old-fashioned rose petals, heavy with perfume, lay on the counter. Very gently she dipped each one into the stiff egg whites, then in confectioners' sugar, and then placed them on the baking sheet, which she put in the warm oven, the door ajar. It gave the room the scent of a garden, heady and sweet. Sabine had planned to store the sweets in canning jars- there were still a few gaskets and lids left- and save them for cake. When she was a child, her grand-mère had once made her a Saint-Honoré for her birthday. It was the most wondrous cake in the world. Not a cake at all but a composition of tiny puffs of choux pastry filled with vanilla cream, very much like profiteroles, but molded together with caramel and covered with whipped chantilly cream fresh from the dairy. Her grand-mère decorated it with candied flowers and mint leaves. Sabine never had anything like it before or since and suddenly wanted to make that cake again.” FlowersFrenchPastriesCreamsGrand MereSabine Monte Carlo Book:White Truffles in Winter Source: White Truffles in Winter