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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. 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, 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.
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.
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.
15 de fev. de 2024 · In the heart of Vienne, France, nestled amidst the picturesque landscape, stands a culinary institution that transcends time – La Pyramide. This legendary restaurant, with its rich history and the visionary chef Fernand Point at its helm, has left an indelible mark on the world of gastronomy.
