There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.

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

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.

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

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

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