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Fernand Point
From Wikipedia, the free encyclopedia
Fernand Point (1897 - 1955) was a French restaurateur and is considered to be the father of modern French cuisine.
From his restaurant "La Pyramide" in Vienne, an out-of-the-way town 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.
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.
His book Ma Gastronomie contains refined techniques rather than traditional full recipes.
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