Fernand Point – The Father Of Modern French Cuisine
From “classical” French cooking, with heavy usage of butter and cream, time-consuming reduced sauces and elaborated cooking methods and presentation, tagged with expensive exotic ingredients like foie gras and truffles, Fernand Point was one of the first French chefs that rebelled Escoffier’s rule where he serves fresh food with reduced amount of fats and meats used and that food served to his guest are all prepared on the same day itself. Point also uses sauces minimally and served in a smaller portion that makes food more appetible. In addition, he is also the first chef in France to start sourcing for local and/or exotic ingredients, where the concept of “Farm to Table” came about. Point states that “Each morning the cuisiner must start again at zero, with nothing on the stove. That is what real cuisine is all about”, which reinforces his ideas that he is really passionate about using the freshest ingredients available around you through seasonality.
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Fernand Point
Fernand and Mado Point
Prepared and presented by
Shawn Dickensheets and Christian Bagby
BACKGROUND &#; FERNAND POINT
Fernand Point was born in Louhans France in Both of Point&#;s parents were accomplished Cordon Bleu chefs in their own right and the family ran a buffet restaurant at the train station in Louhans. Point lived and worked in the kitchens since the age of He trained at several classic locations such as the restaurant Foyot, and the Hotel Royal d' Evian (Point, 14).
When Fernand returned to work at the family restaurant, the owner of the train station refused to promote the eatery so Auguste Point, Fernand&#;s dad, decided to pack up the business and move to Vienne. It was there that the family bought a small restaurant. When Auguste retired, Fernand took over and La Pyramide was born, which was named after the ancient Roman Pyramid that still stands in the center of Vienne. Fernand was 26 and ready to set the culinary world on its side (Point, 14)
Over time Fernand would slowly remodel the small restaurant into his ideal spot, adding a second floor and manicured gardens. By bringing in the very best china, glassware, wine
Fernand Point
Fernand Point, widely regarded as the father of modern French cuisine, was a culinary maestro whose revolutionary approach to cooking transformed the world of gastronomy. As the chef and owner of La Pyramide, one of France&#;s most celebrated restaurants, Point established new standards of excellence, emphasizing the importance of fresh ingredients, meticulous technique, and artistic presentation. This comprehensive biography delves into the life, career, and culinary legacy of Fernand Point.
Early Life and Culinary Awakening:
Fernand Point was born on December 25, , in Louhans, a small town in the Burgundy region of France. He grew up in a family that owned a modest bistro, where he was exposed to the world of food and hospitality from a young age. Point&#;s passion for cooking was ignited during his childhood, as he observed his mother and grandmother preparing traditional Burgundian dishes with love and care.
Apprenticeship and Culinary Education:
At the age of 14, Point embarked on his culinary journey by enrolling in a culinary apprenticeship at a nearby restaurant. He honed his skills under the guidance of various renowned chefs, immersing himsel
French Chef born Louhans ; Master of la grand cuisine and "Father of Novelle Cuisine". Fernand Point was one of the greatest chefs that ever lived. His culinary teaching and mentorship left a legacy of world renowned chefs that carry his torch. They include Paul Bocuse, Alain Chapel, Francois Bise, Louis Outhier, and Jean and Pierre Froisgros. Chef Points leadership and reputation as a young turk helped him establish Restaurant de la Pyramide as an international gastronomic mecca, which he opened at age His restaurant is named after a nearby Roman Pyramid that marked the turn of a chariot racetrack. He is best remembered for his culinary philosophy, the generosity he displayed towards his staff and the public; feeding people more than they'll ever expect and making it a way of life. He was also a very strong believer in the use of regional ingredients of the season.
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