Balzac, Pre- and Post-Publication

From a very positive mini-review in the New Yorker of Balzac’s Omlette, a new non-fiction book by Anka Muhlstein (translated from the French):

When writing, Balzac subsisted on little more than coffee, but, post-publication, he was known to down, in a single sitting, a hundred oysters, four bottles of wine, twelve lamb cutlets, duckling, a brace of partridge, sole, and pears by the dozen.