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Gourmet or Gourmand?


tighe
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Chef Ripert,

This question is prompted by a conversation about these two terms that I had at a recent eGullet event.

I am curious whether you would consider yourself a 'gourmet' or a 'gourmand', or perhaps neither. Thanks for your time.

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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I am a Gourmet and a Gourmand; for Sure!

Gourmand because I eat most of the time (99.99%) for pleasure and more than I should (especially chocolate and sweets).

Also a Gourmet because I do not eat cheap quality ingredients (inexpensive or very expensive). If I eat french fries they must be top notch and if I eat caviar, it has to be the very best. I would rather pass than to eat something of poor quality. I am a spoiled brat, but even when I was younger and making very little money, I had the same attitude.

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