Fernand Point

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Fernand Point
Born (1897-02-25)25 February 1897
Louhans, Saône-et-Loire
Died 4 March 1955(1955-03-04) (aged 58)
Vienne
Culinary career
Cooking style French
Vienne (avril 2009) 022

Fernand Point (25 February 1897, Louhans – 4 March 1955, Vienne) was a French chef and restaurateur and is considered to be the father of modern French cuisine. He founded the French restaurant, La Pyramide in Lyons

Early life[edit]

He was born in Louhans, Saône-et-Loire, France. Both his parents were accomplished chefs in cordon bleu and ran a buffet place. He started cooking when he was ten and worked at some of the best restaurants of the time.[citation needed]

Career[edit]

He had received his training with Foyot in Paris, the Bristol Hotel, Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. "In 1922, he and his family moved to Vienne, a city in southwest France near Lyon, and opened a restaurant. Two years later his father left the restaurant to Fernand, who renamed it La Pyramide</"On Cooking, Sarah Labensky, 2011>

La Pyramide[edit]

Main article: La Pyramide

Point opened Restaurant de la Pyramide when he was 24, a mile South of Lyon in the town Vienne. He gained three Michelin stars.[citation needed]

Ma Gastronomie[edit]

Main article: Ma Gastronomie

The book Ma Gastronomie was first published in French in 1969, 200 recipes are included based on Fernand Point notes. The chef Charlie Trotter described Point's Ma Gastronomie as the most important cookbook.[1]

Personal life[edit]

Fernand Point was married to Marie Louise.[citation needed]

Publications[edit]

References[edit]

  1. ^ An Interview with Chef Charlie Trotter Jennifer Iannolo - Dec 15, 2003