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.

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

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

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.

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.

A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.