Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.

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

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

I'm not hard to please, I'm content with the very best.

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

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.

Perfection is lots of little things done well.