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

Before judging a thin man, one must get some information. Perhaps he was once fat.

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.

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

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.

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