A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.
In the orchestra of a great kitchen, the sauce chef is a soloist.
Success is the sum of a lot of small things done correctly.
In all professions without doubt, but certainly in cooking one is a student all his life.
A good apprentice cook must be as polite with the dishwasher as with the chef.
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.