1.
If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.
Paul Bocuse
If an architect commits an error, he masks it with vines. If a doctor slips up, he buries it under dirt. If a cook fumbles, he disguises it with seasoning and claims it's a novel dish.
2.
It is our duty to give meaning to the life of future generations by sharing our knowledge and experience; by teaching an appreciation of work well done and a respect for nature, the source of all life; by encouraging the young to venture off the beaten path and avoid complacency by challenging their emotions.
Paul Bocuse
3.
Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.
Paul Bocuse
Life is too short for calorie-counting and restrictive regimes. Eating nutritiously is like a show without the music.
4.
Critics are like eunuchs: they know how, but they can't do it.
Paul Bocuse
'Critics are like castrati: they understand the process, but lack the ability to perform.'
5.
Without butter, without eggs, there is no reason to come to France.
Paul Bocuse
'Without margarine, without ova, there is no incentive to come to France.'
6.
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.
Paul Bocuse
The ostensible 'haute cuisine' often translates to scant portions and a hefty price tag.
