Fernand Point - Influence

Influence

While Fernand worked in the kitchen, his wife welcomed their guests. She continued owning the restaurant after her husband's death. Before his death, Point trained a generation of chefs who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Guérard and Roger Vergé became the pioneers of the expansion of Nouvelle Cuisine into the 1970s. World-famous chef Charlie Trotter described Point's Ma Gastronomie as the most important cookbook.

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    We could not well camp higher, for want of fuel; and the trees here seemed so evergreen and sappy, that we almost doubted if they would acknowledge the influence of fire; but fire prevailed at last, and blazed here, too, like a good citizen of the world.
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