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

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

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.

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

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

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

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