Fernand Point

Fernand Point
Born (1897-02-25)25 February 1897
Louhans, Saône-et-Loire, France
Died 4 March 1955(1955-03-04) (aged 58)
Vienne, France
Culinary career
Cooking style French
The Pyramid of Vienne

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

Early life

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

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 southeast France near Lyon, and opened a restaurant. Two years later his father left the restaurant to Fernand, who renamed it La Pyramide. [1]

La Pyramide

Point opened Restaurant de la Pyramide when he was 24, about 20 miles (32 km) south of Lyon in the town of Vienne. The restaurant was awarded three Michelin stars.

Ma Gastronomie

His book Ma Gastronomie was first published in French in 1969. The book includes 200 recipes based on Point's notes. The chef Charlie Trotter described Point's Ma Gastronomie as the most important cookbook.[2]

Publications

  • Point, Fernand (2008) Ma Gastronomie, Rookery Press. ISBN 978-1-58567-961-4

References

  1. ↑ "On Cooking, Sarah Labensky, 2011
  2. ↑ An Interview with Chef Charlie Trotter Jennifer Iannolo - Dec 15, 2003
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