No matter what happens in the kitchen, never apologize.

The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.

Fine #‎ wine is a living liquid ... Its life comprises youth, maturity, old age, and death.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

It is hard to imagine a civilization without onions.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.