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The first gourmand: Brillat-Savarin – an 18th Century chemist who knew you are what you eat (and smell!) - The Perfume Society
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La friture - engraving in “La Physiologie du gout” by Jean Anthelme Brillat Savarin (Brillat-Savarin
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Pour alimenter votre réflexion... quelques citations de Jean-Anthelme Brillat-Savarin - HRImag : HOTELS, RESTAURANTS et INSTITUTIONS
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Jean Anthelme Brillat-Savarin Quote: “La truffe n'est point un aphrodisiaque positif; mais elle peut, en certaines occasions, rendre les femmes plus tendres e...”
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