In cooking, as in all the arts, simplicity is the sign of perfection.
Make [food] simple and let things taste of what they are.
Fine cooking is when the things you have cooked taste as they are
Cuisine is when things taste like themselves.
A garlic caress is stimulating. A garlic excess soporific.
Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.
Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes. Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus. Each brings to his own version his special touch.
In great quantity, madame. In great quantity.
