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.

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

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

Perfection is lots of little things done well.

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

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.

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.