A French Wedding Quotes

“Boxes are being opened and vans idle with loads of fish and crab, early spring berries, bunches of sweet lemony sorrel, chocolates, cheeses, oils and vinegars in thin green bottles, flowers with sweet-smelling heads the colors of confectionary.”
― Hannah Tunnicliffe, A French Wedding

“In France, Max has eaten food he could barely have imagined in England; oysters sweet and salty, periwinkles, licorice-like fennel, soft and creamy cheeses with ripe fruit. For brunch today, Juliette brings out steaming pots of mussels cooked with cider and herbs, local sardines and violet artichokes marinated in garlic with thin slivers of mint.”
― Hannah Tunnicliffe, A French Wedding

“It is eight o'clock when Juliette plates up Paol's catch. It fills three large platters piled with ice chips- small bright red crustaceans, new-shell spider crabs called moussettes, thin black bigorneaux- everything with claws and barnacles like little prehistoric monsters. A bounty. Fruits de mer- "fruits of the sea"; trésors ("treasures"), more like. From sweet fresh oysters to fat crab claws and everything in between- vermilion, black, and gray.”
― Hannah Tunnicliffe, A French Wedding

“Madame Reynaud pushes parcels of fish and octopus and mussels into Juliette's hands, gives her fresh heavy cream and a handful off eggs that will make up for the things she has to combine them with. Then she urges Juliette out into the garden and tells her to take whatever she likes, plucking dark spinach leaves for her as Juliette takes some chervil and breaks off sorrel. The green and lemon scent of the sorrel fragrances Juliette's palm, helping her to forget the dreadful hospital smells.”
― Hannah Tunnicliffe, A French Wedding

“Wakame. Kombucha. Umami.
These were the words peppering Juliette's thoughts the morning Amelie Dusollier called. Juliette had been experimenting with Asian flavors- sweet and sour and pickled and crispy-fried- ingredients Jean-Paul would never have heard of.”
― Hannah Tunnicliffe, A French Wedding