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

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

Perfection is lots of little things done well.

Success is the sum of a lot of small things done correctly.

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.

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