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Quote by Sylvain Reynard

“In addition to her boulangerie and fromagerie French, she knew enough of the language to realize that the title of Rodin’s sculpture, Le Baiser in French, was part of its subversion. For baiser in French could mean either the innocence of a kiss or the animalistic quality of a f*ck. One could say le baiser and refer to a kiss, but if one said, Baise-moi, one was begging to be f*cked. Both innocence and begging were wrapped up in the embrace of these two lovers whose lips never touched: frozen together, yet separated for all eternity. Julia wanted to free them from their frozen embrace, and she secretly hoped her thesis would allow her to do so.”

Quote by Sylvain Reynard

Work

Gabriel's Inferno

A gripping narrative that delves into the complex emotions and moral dilemmas of its characters, set against the backdrop of a tumultuous love story. more

Author

Sylvain Reynard
Sylvain Reynard

Sylvain Reynard is a French author known for his romantic novels, characterized by complex emotional entanglements and profound character development. more

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“A tall and shirtless Gabriel looked down at her. He was clad only in his underwear, which made him look slightly sexy and slightly ridiculous. His fists were clenched, and Julia saw the tendons standing out in his magnificent arms. "Don't you remember what happened last night, Gabriel?" "No, thankfully I don't. And get up! You're on your knees more than the average whore." He spoke through clenched teeth, glaring at her servile form.”

“Mr. Emerson watched, almost breathless, as she swirled the wine in her glass expertly, then lifted it so that she could examine it more closely in the candlelight. She brought the glass to her nose, closed her eyes, and sniffed. Then she placed the glass to her plump lips and tasted the wine, holding it in her mouth for a while before swallowing. She opened her eyes, smiled even more widely, and thanked Antonio for his precious gift.”

“Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)”