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

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.

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

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.

I'm not hard to please, I'm content with the very best.

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