A good apprentice cook must be as polite with the dishwasher as with the chef.

Perfection is lots of little things done well.

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two in between. It may not be the universal medicine for every disease, as my friends in Reims and Epernay so often tell me, but it does you less harm than any other liquid.

In all professions without doubt, but certainly in cooking one is a student all his life.

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.