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

Perfection is lots of little things done well.

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

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.

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.

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.