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

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.

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

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.

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

In the orchestra of a great kitchen, the sauce chef is a soloist.

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