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.

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.

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

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.

Perfection is lots of little things done well.