Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

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.

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.

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

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

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