Fernand Point
Fernand Point | |
|---|---|
| Born | February 25, 1897 Louhans, Saône-et-Loire, France |
| Died | March 4, 1955 (aged 58) |
| Occupation(s) | Chef, restaurateur |
| Known for | Pioneer of contemporary French cuisine; owner of La Pyramide |
Fernand Point (, born 25 February 1897 – died 4 March 1955) was a distinguished French chef and restaurateur, often hailed as the pioneer of contemporary French cuisine. He established the famous dining establishment La Pyramide located in Vienne, close to Lyon.
Early life
Originating from Louhans, Saône-et-Loire, France, Point embarked on his culinary journey at the age of ten, working in his family’s inn. He subsequently moved to Paris to gain experience at elite restaurants before joining the staff at the in Évian-les-Bains, where he collaborated with the father of Paul Bocuse.
Career
Point honed his skills at prestigious venues such as Foyot and the Bristol Hotel in Paris, the Majestic in Cannes, and the Royal Hotel in Évian-les-Bains. In 1922, he and his family settled in Vienne, where he launched a restaurant. Following his father’s departure two years later, he assumed full ownership and rebranded it as La Pyramide. Under his guidance, the restaurant achieved three Michelin stars, cementing its place in French culinary excellence.
Ma Gastronomie
The influential culinary work Ma Gastronomie was released posthumously in 1969, featuring 200 recipes derived from Point’s personal notes. This book is regarded as a foundational text in gastronomy; chef Charlie Trotter described it as the most significant cookbook.
Publications
- Point, Fernand (2008) Ma Gastronomie, Rookery Press. ISBN 978-1-58567-961-4