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

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

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

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

Perfection is lots of little things done well.

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

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