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

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

- 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…

- 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…

- Fernand Point

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.

- 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…

- 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…

- Fernand Point

Success is the sum of a lot of small things done correctly.

- Fernand Point

In all professions without doubt, but certainly in cooking one is a student all his life.

- Fernand Point