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.

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

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.

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.

Perfection is lots of little things done well.