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“Is not life very monotonous in this little town?”

“No, my dear boy, not when one knows how to fill in the time. A little town, in fact, is like a large one. The incidents and amusements are less varied, but one makes more of them; one has fewer acquaintances, but one meets them more frequently. When you know all the windows in a street, each one of them interests you and puzzles you more than a whole street in Paris.

“A little town is very amusing, you know, very amusing, very amusing. Why, take Gisors. I know it at the tips of my fingers, from its beginning up to the present time. You have no idea what queer history it has.”

“Do you belong to Gisors?”

“I? No. I come from Gournay, its neighbor and rival. Gournay is to Gisors what Lucullus was to Cicero. Here, everything is for glory; they say ‘the proud people of Gisors.’ At Gournay, everything is for the stomach; they say ‘the chewers of Gournay.’ Gisors despises Gournay, but Gournay laughs at Gisors. It is a very comical country, this.”

I perceived that I was eating something very delicious, hard-boiled eggs wrapped in a covering of meat jelly flavored with herbs and put on ice for a few moments. I said as I smacked my lips to compliment Marambot:

“That is good.”

He smiled.

“Two things are necessary, good jelly, which is hard to get, and good eggs. Oh, how rare good eggs are, with the yolks slightly reddish, and with a good flavor! I have two poultry yards, one for eggs and the other for chickens. I feed my laying hens in a special manner. I have my own ideas on the subject. In an egg, as in the meat of a chicken, in beef, or in mutton, in milk, in everything, one perceives, and ought to taste, the juice, the quintessence of all the food on which the animal has fed. How much better food we could have if more attention were paid to this!”

I laughed as I said:

“You are a gourmand?”

“Parbleu. It is only imbeciles who are not. One is a gourmand as one is an artist, as one is learned, as one is a poet. The sense of taste, my friend, is very delicate, capable of perfection, and quite as worthy of respect as the eye and the ear. A person who lacks this sense is deprived of an exquisite faculty, the faculty of discerning the quality of food, just as one may lack the faculty of discerning the beauties of a book or of a work of art; it means to be deprived of an essential organ, of something that belongs to higher humanity; it means to belong to one of those innumerable classes of the infirm, the unfortunate, and the fools of which our race is composed; it means to have the mouth of an animal, in a word, just like the mind of an animal. A man who cannot distinguish one kind of lobster from another; a herring–that admirable fish that has all the flavors, all the odors of the sea–from a mackerel or a whiting; and a Cresane from a Duchess pear, may be compared to a man who should mistake Balzac for Eugene Sue; a symphony of Beethoven for a military march composed by the bandmaster of a regiment; and the Apollo Belvidere for the statue of General de Blaumont.

“Who is General de Blaumont?”

“Oh, that’s true, you do not know. It is easy to tell that you do not belong to Gisors. I told you just now, my dear boy, that they called the inhabitants of this town ‘the proud people of Gisors,’ and never was an epithet better deserved. But let us finish breakfast first, and then I will tell you about our town and take you to see it.”