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

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.

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

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.

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