Brillat-Savarin, a whole philosophy
Brillat-Savarin, a whole philosophy
This creamy cheese, which can be enjoyed fresh or matured, owes its name to a 19th century philosophical gastronome.
Jean-Anthelme Brillat-savarin was a lover of good food. Philosopher and author of a book that is still a reference, The Physiology of Taste. Long after his death, he gave his name to a creamy cheese, which was born in Normandy but made in Burgundy.
Brillat-Savarin is a delicious cow's milk cheese, born in Seine-Maritime at the end of the 19th century. It is eaten mainly in spring and summer.
Invented near Forges-les-Eaux, in Normandy, it was originally called Excelsior and was renamed in the 1930s by a great Parisian dairyman, Androuet. "It's a cheese that is iconic because it was named Brillat-Savarin by Henri Androuet, in 1930, in honor of a 19th-century foodie who helped popularize French gastronomy."
Jean-Anthelme Brillat-Savarin was a bon vivant, a lover of refined dishes that he savored with the best cooks. If some still think today that he himself was a great chef, it is because he left a remarkable legacy.
"Setting up his writing desk next to his cutlery, this Aristocrat whose mind was as healthy as his palate put his knowledge at the service of the taste buds of the nation by publishing, the year of his death, The Physiology of Taste, which remains the foodie's bible."
In The Physiology of Taste, Brillat-Savarin aligns the maxims, some of which have remained popular. "Tell me what you eat, I'll tell you what you are", "a dessert without cheese is a beauty who is missing an eye", "the destiny of nations depends on how she eats", etc. ...
