Perfection is lots of little things done well.

Perfection is lots of little things done well.

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

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

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

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

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