Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced. - Fernand Point
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
- Fernand Point
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with … - Fernand Point
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with …
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfec… - Fernand Point
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfec…
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in t… - Fernand Point
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in t…
I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two i… - Fernand Point
I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two i…
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be pai… - Fernand Point
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be pai…
Success is the sum of a lot of small things done correctly. - Fernand Point
Success is the sum of a lot of small things done correctly.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about. - Fernand Point
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
In all professions without doubt, but certainly in cooking one is a student all his life. - Fernand Point
In all professions without doubt, but certainly in cooking one is a student all his life.
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