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.

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.

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.

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

Before judging a thin man, one must get some information. Perhaps he was once fat.