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Brillat-Savarin

American  
[bree-ya-sa-va-ran] / bri ya sa vaˈrɛ̃ /

noun

  1. Anthelme 1755–1826, French jurist, writer, and gastronome.


Brillat-Savarin British  
/ brijasavarɛ̃ /

noun

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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

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 • Oct. 3, 2024

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 • Feb. 8, 2024

As French epicure Jean Anthelme Brillat-Savarin famously put it, “Tell me what you eat: I will tell you what you are.”

From Washington Post • Oct. 9, 2022

From the 19th-century French gourmand Jean-Anthelme Brillat-Savarin, Cantu took the idea that just as food sustains our physical existence, taste sustains our psychological existence.

From The Guardian • Apr. 6, 2018

He flung words of scorn at Lucullus and piled invectives upon Brillat-Savarin.

From Of Human Bondage by Maugham, W. Somerset (William Somerset)