But there is one mistake we nearly all make when first attempting French cookery. We all make it too complicated. A galaxy of seasonings, oceans of wine and cream, thick sauces and a mass of garnishes are alien to the whole spirit of French cookery. Does a Paris milliner put lace trimmings on a fur hat?
Well then, here is the advice of Escoffier, one of those extremely rare great chefs whose work, although the longest and most brilliant period of his career was spent was spent outside his own country, is as respected there as it is in England. And two of the most valuable words he ever wrote were these: Faites Simple
Elizabeth David, French Provincial Cooking, 1962