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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    A healthy soul stands united with the Just and the True, as the magnet arranges itself with the pole, so that he stands to all beholders like a transparent object betwixt them and the sun, and whoso journeys towards the sun, journeys towards that person. He is thus the medium of the highest influence to all who are not on the same level.
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