Fernand Point Quotes

17 quotes in 271 categories

• 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…
• A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result…
• Success is the sum of a lot of small things done correctly.
• Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
• 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.
• Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread,…
• In all professions without doubt, but certainly in cooking one is a student all his life.
• In the orchestra of a great kitchen, the sauce chef is a soloist.
• As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end,…
• A good apprentice cook must be as polite with the dishwasher as with the chef.
• Before judging a thin man, one must get some information. Perhaps he was once fat.
• There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves…
• Perfection is lots of little things done well.
• If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.
• 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…
• If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well…

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