Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

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

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

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

A good apprentice cook must be as polite with the dishwasher as with the chef.

Perfection is lots of little things done well.

Success is the sum of a lot of small things done correctly.