In the orchestra of a great kitchen, the sauce chef is a soloist.

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

Perfection is lots of little things done well.

In the orchestra of a great kitchen, the sauce chef is a soloist.

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

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

I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two in between. It may not be the universal medicine for every disease, as my friends in Reims and Epernay so often tell me, but it does you less harm than any other liquid.