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

A good apprentice cook must be as polite with the dishwasher as with the chef.

I'm not hard to please, I'm content with the very best.

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.

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.

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

Success is the sum of a lot of small things done correctly.