Study Guide/ By Craig Paige & Jeremy Salamon
Fernand Point
-Acknowledged as the “Father of Nouvelle Cuisine”
Background:
-Born in Louhans, France 1897
-Worked for his father Auguste Point
-Mother and grandmother were accomplished cooks
-Opened “La Pyramide” (Vienne) in 1923 with his father
-Married Marie Louise in 1930
The Celebrity Chef
-1933 received 3rd Michelin star
- Published notebook: “Ma Gastronomie”
- Mentor for many notable chefs:
Francois Bise
Alain Chapel
Louis Outhier
Paul Bocuse
Jean and Pierre Froisgros
Thomas Keller
Food
- His experimentation became known as “Nouvelle Cuisine”
-Special dish: Gratin of Crayfish Tails (took years to perfect)
-Special dish: Majolaine/multi layered cake
-Baking fish in pastry was his favorite
-Recipe for the perfect fried egg
Other
-Fed refugees fleeing Nazis
-Resteraunt was coal powered up until 1970’s
- Liked to prank
Quotes:
- The cuisinier loses his reputation when he becomes indifferent to his work." (Point, F., 51)
- "La grande cuisine must not wait for the guest; it’s the guest who must wait for la grande cuisine." (Point, F., 53)
- "Inattention never pays off in the kitchen." (Point, F., 53)
- "When one thinks of la grande cuisine one cannot think of money; the two are incompatible. La grande cuisine is extremely expensive-but that does not mean one cannot do very good cooking with inexpensive ingredients." (Point, F., 57)
- "Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about." (Point, F., 60)
