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

Perfection is lots of little things done well.

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.

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

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.

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