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Fernand Point ( French pronunciation: [fɛʁnɑ̃ pwɛ̃], 25 February 1897 – 4 March 1955) was a French chef and restaurateur who is considered the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon . Early life. Point was born in Louhans, Saône-et-Loire, France.
Fernand Point, né le 25 février 1897 à Louhans (Saône-et-Loire) [1] et mort le 4 mars 1955 à Vienne , est un chef cuisinier français. Pionnier de la gastronomie française , il est le premier chef à obtenir trois étoiles au Guide Michelin en 1933 (jusqu'en 1955) et est considéré comme un des pères de la nouvelle cuisine .
Fernand Point, nascido em 25 de fevereiro de 1897 em Louhans ( Saône-et-Loire) e morreu em 4 de março de 1955 em Vienne ( Isère), é chef francês. Pioneiro da gastronomia francesa, foi o primeiro chef a obter três estrelas no Guia Michelin em 1933 (até 1955) e é considerado um dos pais da nouvelle cuisine.
Fernand Point. Apariencia. ocultar. Fernand Point ( Louhans, 25 de febrero de 1897- Vienne, 4 de marzo de 1955) fue un cocinero y empresario francés, considerado como uno de los padres de la nouvelle cuisine. Biografía. Vivió desde niño en el ámbito culinario: su padre, Auguste Point, regentaba el Hôtel-Buffet de la gare de Louhans.
Fernand Point, 1897 - 1955: French Chef born Louhans 1897; Master of la grand cuisine and "Father of Novelle Cuisine". Fernand Point was one of the greatest chefs that ever lived. His culinary teaching and mentorship left a legacy of world renowned chefs that carry his torch.
1 de abr. de 2015 · Learn about the life and legacy of Fernand Point, the most influential French chef of the 20th century. He created a new style of cooking that combined tradition and innovation, and trained many of the great chefs of Nouvelle Cuisine.
30 de out. de 2008 · An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes.
- Fernand Point
