Great French Quotes
The best sayings about Great French that you can share on Instagram, Pinterest, Facebook and other social networks!
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The Messianic era is the present age, which began to germinate with the teachings of Spinoza, and finally came into historical existence with the great French Revolution.
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The great French Impressionist painter Renoir, right at the end of his very long life, said to a friend, "I am just now learning to paint." Renoir carried his gift with a humility which realized how much he still had to learn. Anyone who goes deeply into a field in life and realizes this, gains a sense of proportion that can only make you humble.
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In that case, there is no time to lose. Plant it this afternoon!
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The great French Marshall Lyautey once asked his gardener to plant a tree. The gardner objected that the tree was slow growing and wouldn't reach maturity for 100 years. The Marshall replied, "In that case, there is no time to lose; plant it this afternoon!
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I called the great French violinist Jean-Luc Ponty and I said 'So, who's the new cat? Who's got the stuff? And he said Zach Brock.
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I cling to the basic set of tenets laid out in Tom Wolfe's 'New Journalism' - to get out there like the great French novelists of the 19th century and study life. I am a Tom Wolfe fan of the first order.
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There's great wine from Australia, New Zealand, South Africa, Chile and, of course, California. But there's nothing like a really great French wine, they're so well balanced. The better the wine, the less you feel the effects I think.
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I am not a great French woman. George Sand, Marguerite Duras and Simone de Beauvoir are great French women.
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I've always wondered why there isn't a great French novel about the German occupation. The nouveau roman authors weren't interested in telling that sort of thing.
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We need the real, nation-wide terror which reinvigorates the country and through which the Great French Revolution achieved glory.
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In his lifetime the great French impressionist painter Corot painted 2000 canvases. Of that number, 3000 are in the United States.
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In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
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