My Twenty-Five Years in Provence Quotes

“Memory is at its best when it’s selective, when we have edited out the dull, the disappointing, and the disagreeable until we are left with rose-colored perfection. This is often quite inaccurate but usually very comforting. It can also be fascinating to revisit. Was it really like that? Were we really like that?”
― Peter Mayle, My Twenty-Five Years in Provence: Reflections on Then and Now

“And then there is the most self-indulgent truffle recipe of all, which a friend claims is the closest thing on earth to having heaven in your mouth. You start with a generous slice of foie gras, and place it on a sheet of tinfoil. You then place your truffle on the foie gras and put it in the oven, where the truffle gradually sinks into the melting foie gras. The complex, slightly earthy taste of the truffle and the unctuous coating of foie gras may put you off hamburgers forever. Bon appétit!”
― Peter Mayle, My Twenty-Five Years in Provence: Reflections on Then and Now

“roast lamb from Sisteron, “the best lamb in France,”
― Peter Mayle, My Twenty-Five Years in Provence: Reflections on Then and Now

“Did it really matter if the occasional pressing chore was postponed in favor of lunch? Time was elastic; there was always tomorrow.”
― Peter Mayle, My Twenty-Five Years in Provence: Reflections on Then and Now

“two”
― Peter Mayle, My Twenty-Five Years in Provence: Reflections on Then and Now