Fernand Point
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| Born | 1897 Louhans, Saône-et-Loire |
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| Died | 1955 (aged 57–58) |
| Cooking style | French |
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Previous restaurant(s)
"La Pyramide" in Vienne
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Fernand Point (1897, Louhans, Saône-et-Loire – 1955) was a French restaurateur and is considered to be the father of modern French cuisine.
From his restaurant "La Pyramide" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros. He had received his training with Foyot in Paris.
The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether.
While Fernand worked in the kitchens, his wife welcomed their guests. She continued owning the restaurant after her husband's death.
[edit] References
- Point, Fernand (2008) Ma Gastronomie, Rookery Press. ISBN 978-1-58567-961-4
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