Chevet

He had not disposed of the eatables to Chevet, because Chevet would only take them of him at a loss of thirty per cent.

Gobseck 2007

By the end of the second year the Count, better fed and better served, enjoyed the comforts of modern life; he had fine horses, supplied by a coachman to whom I paid so much a month for each horse; his dinners on his reception days, furnished by Chevet at a price agreed upon, did him credit; his daily meals were prepared by an excellent cook found by my uncle, and helped by two kitchenmaids.

Honorine 2007

He had not disposed of the eatables to Chevet, because Chevet would only take them of him at a loss of thirty per cent.

Gobseck 2007

Herbault for bonnets, Leroy for gowns, and Chevet for eatables.

The Vendetta 2007

By the end of the second year the Count, better fed and better served, enjoyed the comforts of modern life; he had fine horses, supplied by a coachman to whom I paid so much a month for each horse; his dinners on his reception days, furnished by Chevet at a price agreed upon, did him credit; his daily meals were prepared by an excellent cook found by my uncle, and helped by two kitchenmaids.

Honorine 2007

He will, through correspondence, with the various fournisseurs of the metropolis, provide them with viands, fruit, wine, &c., sending to Paris, if need be, where he has a regular correspondence with Messrs. Chevet.

The Fitz-Boodle Papers 2006

Chevet; Fregoso, on the Puerta del Sol (a relation of the ex-Minister Calomarde), is a good purveyor enough for the benighted olla-eaters of Madrid; nor have I any fault to find with Guimard, a

The Fitz-Boodle Papers 2006

Passing one day in February, by the Palais Royal, I paused before the shop of Mme Chevet, the largest dealer in comestibles in

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

“Monsieur,” said Madame Chevet, “a thousand things like this happen every day.”

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Chevet, who always had the best, am soon, “every fruit visited and examined, one by one, by myself.”

Swann's Way 2003