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Topic: Fernand Point

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1981

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	Escoffier On Line - Fernand Point
		Fernand was impressed with the town's ancient Roman ruins, particularly the majestic pyramid that stood down the street from his new restaurant.
		Fernand was not only changing the appearance of his restaurant, he was creating his own special kind of cuisine and in the process transporting classic French cuisine.
		Fernand came to rely on over the years and Paul Mercier took over de la Pyramid after Fernand's death in 1955.
	escoffier.com /index.php/escoffier-and-the-great-chefs/fernand-point.html (1360 words)

	Fernand Piont - Biography - World Culinary Institute, The Masters Series
		Fernand Point was one of the greatest chefs that ever lived.
		Chef Points leadership and reputation as a young turk helped him establish Restaurant de la Pyramide as an international gastronomic mecca, which he opened at age 26.
		He was also a very strong believer in the use of regional ingredients of the season.
	www.worldculinaryinstitute.com /F_Point.html (179 words)

	The Perfectionist (washingtonpost.com)
		Point's cuisine was a personal, freewheeling derivation of the grand old Escoffier tradition, simplified and trimmed of the palatial ostentation common to big-city hotel restaurants where it held pride of place, and where he had learned the trade as apprentice, commis, and sous-chef.
		Point's stubbornness meant a lot of finicky handwork for the kitchen crew, but it guaranteed that only the freshest produce and top quality confections found their way onto his clients' plates.
		Point, a man who enjoyed maxims and aphorisms, never tired of telling his young pupils that it is the simplest dishes that are the hardest to master.
	www.washingtonpost.com /wp-srv/style/longterm/books/chap1/theperfectionist.htm (1579 words)

	[No title]
		fernand and mercedes now live together in paris, believing dantes to be dead.caderousse also explains that dantes' father, louis, starved himself to death out of grief over the loss of his son.
		as they pull away from the house, fernand shoots himself in the head.analysis: chapters 50-54 in these chapters, mercedes demonstrates that she remains unchanged from the young woman she was in marseilles, proving to monte cristo that he has been misjudging her all along.
		though at this point monte cristo is still a firm believer in the justice of his cause, this episode is the first indication that he might not have quite enough knowledge to pull off his scheme perfectly.
	pages.prodigy.net /bbeam/bb/movies.txt (22169 words)

	A Rhone-Alpes Getaway By Carole Kotkin
		Point was a teacher as much as a cook and five of his pupils became three-star chefs, including Paul Bocuse and Pierre Troisgros.
		Le Pyramide, 14 Boulevard Fernand Point, 38200 Vienne, 33-4 74 53 01 96 www.lapyramide.com When Fernand Point died in 1956, one of his three Michelin stars faded with him, lighted again by his wife, who carried on the traditions under the restaurant name Chez Point-Pyramide.
		Point died in 1986, the restaurant was razed to be reborn as a beautiful 22-room inn in a park-like setting.
	travellady.com /Issues/February07/3959aRhoneAlpes.htm (2300 words)

	point - Résultats de la recherche - MSN Encarta
		point - Résultats de la recherche - MSN Encarta
		Point, le, hebdomadaire français d’information lancé le 25 septembre 1972.
		point critique, sur les diagrammes et dans les équations traduisant le comportement de la matière, point caractérisé par la température et la...
	fr.encarta.msn.com /encnet/refpages/search.aspx?q=point (138 words)

	Strat's Place - Daniel Rogov - Why So Few Women Are Great Chefs
		In 1950 Fernand Point, the inventor of nouvelle cuisine and the teacher of such notables as Paul Bocuse, Jean Troisgrois and Alain Chapel, was asked why he had never agreed to accept a woman as a student.
		When Point, who was the owner and chef of the renowned "La Pyramide" in the small city of Vienne died in 1955 his widow refused to take over the cooking.
		Even though she had always managed the restaurant, served as her husband's sous-chef and was the only person with full knowledge of her husband's creations, she chose to find another man to replace her husband in the kitchen.
	www.stratsplace.com /rogov/women_chefs.html (2531 words)

	SparkNotes: The Count of Monte Cristo: Chapters 1–5
		The couple tells Fernand, Caderousse, and Danglars that they plan to be married the next day because Dantès must travel to Paris to fulfill the last commission of his dead captain.
		Fernand is unwilling to kill Dantès, since Mercédès has promised to commit suicide should Dantès die.
		Fernand simply dislikes Dantès because he is the main obstacle to his own happiness with Mercédès.
	www.sparknotes.com /lit/montecristo/section1.html (1466 words)

	PERFECTIONIST - Rudolph Chelminski - Penguin Books
		Point and Bocuse’s father, Georges, had toiled together in the same kitchen brigade of the Royal Hotel in Evian on Lake Geneva, but it was more than professional coincidence that brought mentor close to pupil.
		Point and the young Bocuse were both geniuses of cooking, both gifted with a sunny, sybaritic optimism and the natural, easygoing charisma of the born leader—and both shared a fiendishly active sense of humor.
		Point became so notorious around town for his pranks that one afternoon—by bad luck, April the first— the local firemen laughed and hung up when he called them to extinguish a blaze in an upstairs bedroom.
	www.penguin.ca /nf/Book/BookDisplay/0,,9781592401079,00.html (5998 words)

	[No title] (Site not responding. Last check: )
		Point was a teacher as much as a cook and five of his pupils became three-star chefs, including Paul Bocuse and Pierre Troisgros, the founder of Nouvelle Cuisine in the 1970s.
		Until it reaches this point, it is aged in wood barrels in a cave inside the mountain which needs no temperature control since it is always cold and damp in there.
		Point died in 1986, the restaurant was razed to be reborn as a beautiful 22-room inn in a park-like setting.
	www.southfloridagourmet.com /newsite/traveltips.html (3315 words)

	WahooArt.com - Gallery >> Painter Fernand Léger
		Joseph Fernand Henri Léger (February 4, 1881 – August 17, 1955) was a French painter, sculptor, and filmmaker.
		Up to this point his paintings were primarily influenced by Impressionism, as seen in Le Jardin de ma mère (My Mother's Garden) of 1905, one of the few of the works from this period that he did not later destroy.
		Fernand Léger died at his home in 1955 and is buried in Gif-sur-Yvette, Essonne.
	wahooart.com /@/FernandLeger (620 words)

	Let's toast a magnificent Marjolaine
		Working as a team over seven hours, the Sadlers produce a Gateau Marjolaine, a cake that was the masterpiece of the late Fernand Point, chef/owner of one of France's greatest restaurants, La Pyramide, in Vienne.
		Point's recipe is written for professionals who required no help with cooking procedures or temperatures.
		Point was a man who started and ended every day with champagne.
	www.post-gazette.com /columnists/20020324rubin0324fnp1.asp (887 words)

	Point
		Throughout his 57 years of living, Fernand Point enjoyed life immensly.
		The Point's headed for Vienne and purchased Guieu, on September 10, 1923.
		The people of Vienne were saddened to hear that Leon Guieu was leaving the restaurant he had founded and operated successfully for 20 years.
	www.geocities.com /napaValley/6454/chefs_point.html (1580 words)

	eG Forums -> Institutional Change in Cuisine Structure
		Point is, I believe, far more famous than Dumaine, although I'm not sure how great the difference in their reputations was when they were both alive and cooking.
		As Russ says Point didn't write a book intended to be the same kind of bible or one that could be used as that kind of bible.
		It's hard to believe it can be tied unequivocally to specific events in 1968, especially since Point died in 1955 and was the father of nouvelle cuisine, but the events of 1968 and the nouvelle cuisine movement certainly have common roots.
	forums.egullet.org /index.php?showtopic=74901 (3990 words)

	Point Books - Signed, used, new, out-of-print
		Point Of Grace launches a new book and tour of the same title to give direction and hope to the next generation of young women.
		Point of Grace is perhaps the hottest act to come out of the Christiam music market, which accounts for 12 pecent of American popular music sales.
		The twenty-five honorees, selected by a distinguished panel of judges, were chosen for their ingenious solutions to the problems inherent to the planning of large-scale, sprawling spaces.
	www.alibris.com /search/books/author/Point (846 words)

	Talk \| LibraryThing
		I fully understand why Point was so important in the history of French cooking, but I do not understand the place this cookbook is accorded by folks like Frank Keller.
		Part of the problem in assessing Point is that there is and always has been a lively (and somewhat disingenuous) argument about what constitutes great French Cuisine.
		It is argued by many (again - of my books on French cuisine are unavailable to me now - they're on a bookshelf literally behind two other sets of shelving) that Point was least compromising to the demands of the commercial kitchen of the modern(ish) great chefs of France.
	www.librarything.com /talktopic.php?topic=4034 (301 words)

	Strat's Place - Daniel Rogov - Nouvelle Cuisine: Not Quite an Obituary
		The father of the new style was Fernand Point, probably the greatest chef-teacher of our times.
		Point died in 1955 and it was not until the early '70s that someone actually gave nouvelle cuisine a label and pulled together the components into a new creed.
		Most of what was advocated under the new name was essentially a return to the kind of cooking that great chefs of many ethnic groups have always practiced.
	www.stratsplace.com /rogov/nouvelle_cusine.html (1162 words)

	Bocuse, perfectly aged - Epicure - Entertainment - theage.com.au
		A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a "restaurant gastronomique" in Vienne, 30 minutes south of Lyon.
		Fernand Point, who died in 1955 at only 58, was Bocuse's greatest master.
		Bocuse often acknowledged that Point taught him not only to be a great chef but also to be a great restaurateur.
	www.theage.com.au /news/epicure/bocuse-perfectly-aged/2006/02/13/1139679507079.html (1216 words)

	Les pionniers de la gastronomie, Fernand Point
		Fernand Point est considéré comme le père de la cuisine moderne.
		Né à Louhans en 1897, Fernand Point reprend le restaurant de son père à Vienne, La Pyramide.
		Son attrait pour les produits simples mais de qualité, son attention aux modes de cuisson et son accueil jovial attirèrent très vite l'attention.
	www.linternaute.com /sortir/sorties/resto/dossier/06/pionniers-gastronomie/01.shtml (124 words)

	U B U W E B :: Antonin Artaud
		It was the controversy surrounding this conference a few months earlier, and the rumours (including certain articles in the press) already in circulation on the broadcast in production, which in all likelihood attracted the attention of the Director-General of the Radio to the point that he asked for the recording.
		By Artaud's request, a second private transmission of the broadcast was organised by Fernand Pouey, before he definitively left his post, for a certain number of people who were absent on February 5.
		It took place on Monday, February 23, 1948 in a disused cinema, dependent on the Radio, the Washington (curiously enough, this is also the name of the boat that would bring him back from Ireland in September 1937), rue Washington.
	www.ubu.com /sound/artaud.html (891 words)

	Once upon a time in France by David Fromkin
		On this golden highway, the young chef Fernand Point, when both he and the century were in their mid-twenties, established supremacy.
		Point was a large presence and had an enormous thirst for champagne: it is still hard to believe that he consumed as much of it as people said.
		There is one other such point that he made, and it is illustrated in the course of the 1949 wine auctions at the medieval charity hospital, the Hospices, in the Burgundy wine center of Beaune.
	www.newcriterion.com /archive/19/mar01/fromkin.htm (3095 words)

	Ma Gastronomie Cookbook by Point, Fernand - Cooking.com
		Fernand Point of La Pyramide, one of the most important restaurateurs of this century, offers memoirs, menus and recipes.
		I believe Fernand Point is one of the last true gourmands of the 20th century.
		His ruminations are extraordinary and thought-provoking he has been an inspiration for legions of chefs.
	www.cooking.com /products/shprodde.asp?SKU=250648 (254 words)

	Welcome to egullet.org
		Nouvelle cuisine was born in the 1970s primarily by the young chefs formed by Fernand Point at his Restaurant de la Pyramide in the Rhone Valley.
		Temperature for bringing foods to the exact "right" point and knowledge of the temperature at which collagens begin to degrade are among those developments that have encouraged cooks to try new methods, such as long cooking at low temperature; use of new liaisons; sauces served at lower temperatures; lighter emulsions; jus lie and so on.
		All these new ideas stimulated chefs' creativity and led the more bold among them (or the more talented) to push their experiments as far as they could, motivated by clients who were always in search of new sensations and new discoveries.
	www.egullet.com /tdg.cgi?pg=ARTICLE-gateau (1656 words)

	Wine Advisor FoodLetter: The perfect fried egg - wineloverspage.com
		The egg story came in the book's opening pages, amid a discussion of Chef Fernand Point, the near-mythical chef whose restaurant La Pyramide in the Rhone Valley village of Vienne in the 1950s was arguably the starting point of the entire French postwar culinary revolution.
		Point, it is said, was fond of putting visiting chefs on the spot with a simple test: He would invite them to fry an egg.
		I won't quote the extended passage, but to make this long story short, the Point approach involved gently, slowly cooking the egg to retain its delicate purity, a careful technique that floats somewhere on the margin between frying and poaching it in warm butter.
	www.wineloverspage.com /wineadvisor1/tsfl060504.phtml (1159 words)

	Une brochette de chefs etoiles
		Premier chef à obtenir, en 1933, trois étoiles au Guide Michelin, Fernand Point est considéré dans le métier comme le chef qui a "ouvert la porte à la nouvelle cuisine" en France.
		Fernand Point, un géant d'1,92 mètre, pesant 165 kg et arborant un tour de taille de 169 cm, était surnommé "magnum", à cause de son habitude de boire un magnum de champagne par jour, raconte Patrick Henriroux, qui a obtenu sa première étoile en 1990 et sa seconde en 1992.
		Mado Point, son épouse, avait succédé à Fernand Point, décédé le 5 mars 1955.
	www.worldhospitalitymagazine.com /une_brochette_de_chefs_etoiles.htm (543 words)

	Welcome to egullet.org
		IT IS always a dangerous exercise to put down a point of view on the newest stages in the evolution of gastronomy.
		Nouvelle cuisine was born in the 1970s primarily by the young chefs formed by Fernand Point at his Restaurant de la Pyramide in the Rhone Valley.
		Temperature for bringing foods to the exact "right" point and knowledge of the temperature at which collagens begin to degrade are among those developments that have encouraged cooks to try new methods, such as long cooking at low temperature; use of new liaisons; sauces served at lower temperatures; lighter emulsions; jus lie and so on.
	www.egullet.org /tdg.cgi?pg=ARTICLE-gateau (1656 words)

	Fernand Leger- Biography (Site not responding. Last check: )
		French painter Fernand Leger was aligned with the cubist movement and was, an innovator in abstract art.
		He traveled extensively, and his work during this period was inspired by the American industrial landscape.
		It was at this point that he began to minimize the connection between color and outline.
	www.rogallery.com /leger_fernand/leger-biography.htm (164 words)

	Trusting a Chef - New York Times
		Point was once asked how he fared on his holidays.
		''If the patron is fat (Point was 6 feet 4 inches and weighed 300 pounds) I may begin to relax in anticipation of an enjoyable hour or two.
		If, on the other hand, the patron is skinny but amiable, I stand a 50-50 chance of eating well.
	query.nytimes.com /gst/fullpage.html?res=9C0CE1DF123BF936A2575BC0A966958260 (173 words)

	France 5 : Les escapades de Petitrenaud - Balade gourmande à Vienne (l'Emission - Les adresses) (Site not responding. Last check: )
		Patrick Henriroux a repris le restaurant du légendaire chef Fernand Point, en cuisine, il décide de nous préparer une spécialité de Vienne : les cuisses de grenouilles.
		Il nous les concocte façon Fernand Point, aux beurres et fines herbes, et à sa façon, aux morilles et navets.
		En dessert, il nous cuisine un gâteau "marjolaine", autre spécialité de Fernand Point et en profite pour nous raconter l'histoire de ce gâteau.
	www.lacinquieme.fr /escapades/004741/15 (586 words)

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