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Quote by Samantha Verant

“November was my favorite time of the year because so many of the foods that stirred my cooking spirit burst into the season---mussels, oysters, and a variety of squashes exploding in yellows and oranges, including my former nemesis: the potimarron.”

Quote by Samantha Verant

Book:Sophie Valroux's Paris Stars

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Sophie Valroux's Paris Stars

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Samantha Verant

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“Documenting what I do in the kitchen can feel like the task of recording almost nothing. But it is the nothing I am doing, and do almost every day, and have been doing every day for over a decade. It is the nothing that has been part of almost every social interaction of my life as an adult and through which I have come to know almost all the people I love. It is the nothing through which I have been sustained and transformed.”

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“Your food and how you eat it may define how long you live for.”

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“My manager once told me to buy takeout food for the workers I supervised to reward them for completing a project. I asked him 'What is the budget I have for it?'. He told me there was no budget and I had to buy it!!! It was all downhill from there!”

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“If you choose to eat at a restaurant right on a piazza in Rome, you have no one but yourself to blame.”

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“We had a creamed turnip soup followed by a terrine that was composed of delightful layers of goodness knows what. Then a poached fillet of sole with pommes dauphine and finally a baba au rhum and coffee. All this was accompanied by a crisp white wine, and I was frankly ready for a nap when we returned to the Rue Cambon.”

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“When trash can be turned into food, man will have an abundance to eat.”

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“Every raw-milk cheese is an artifact of the land; it carries the imprint of the earth from which it came. A cheese—even a fresh chèvre—is never just a thing to put in your mouth. It’s a living piece of geography. A sense of place.”

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