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

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

Perfection is lots of little things done well.

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.

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

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

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.