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

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.

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.

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

Perfection is lots of little things done well.

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

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