Brillat-Savarin

[ bree-ya-sa-va-ran ]

noun

1. Anthelme [ah, n, -, telm], 1755–1826, French jurist, writer, and gastronome.

Brillat-Savarin

/ brijasavarɛ̃ /

noun

1. Brillat-SavarinAnthelme17551826MFrenchPOLITICS: politicianCOOKERY: gourmet Anthelme (ɑ̃tɛlm). 1755–1826, French lawyer and gourmet; author of Physiologie du Goût (1825)

Example Sentences

The decadent Brillat-Savarin, a triple-cream delight, embodies the vibrant foraging of goats, while Spring Cheddar — made from the milk of cows that have grazed spring pastures — is subtly sweet and lightly herbaceous.

From Salon

That novel features one of the most indelible characters in culinary fiction, a gourmand whom the author Marcel Rouff loosely based on the French culinary writer Jean Anthelme Brillat-Savarin, born in 1755.

From New York Times

Brillat-Savarin is perhaps best known for his book “The Physiology of Taste: Or Meditations on Transcendental Gastronomy,” which tells you a little bit about him, as well as about the protagonist of “The Taste of Things.”

From New York Times

Brillat-Savarin famously quipped, “Tell me what you eat, and I will tell you what you are,” an aphorism it’s easy to imagine Dodin trading with his friends around the dining table.

From New York Times

These days, while Reblochon could easily star on a cheese board alongside popular French specialties like Camembert or Brillat-Savarin, it is often perceived as little more than a topping for tartiflette, a reality that many experts bemoan.

From Salon