Fernand Point
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Fernand Point | |
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| Born | 25 February 1897 |
| Died | 4 March 1955 (aged 58) |
| Culinary career | |
| Cooking style | French |
Previous restaurant(s)
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Fernand Point (25 February 1897 in Louhans – 4 March 1955 in 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 Vienne near Lyon.
Early life
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
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
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
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
Fernand Point was married to Marie Louise.[citation needed]
Publications
- Point, Fernand (2008) Ma Gastronomie, Rookery Press. ISBN 978-1-58567-961-4
References
- ^ An Interview with Chef Charlie Trotter Jennifer Iannolo - Dec 15, 2003
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