Signature Dishes
Foie Gras en Brioche Goose liver, marinated in port and armagnac with a whole truffle in the middle, cooked in the middle of very eggy unsweetened brioche bread. Once baked, the brioche would be sliced and each slice would have the concentric circles of truffle, foie gras, and brioche. This would be presented on a silver platter typically with the ends of the platter decorated with starched napkins in a gondola shape, flowers, and the platter encircled with aspics (jellies) made with port.
Gratin of Crayfish tails This dish took years for Fernand Point to perfect and was considered one of his greatest masterpieces. It consists of Crayfish cooked in a mirepoix and then doused with cognac and white wine. It is then covered in crayfish butter and hollandaise sauce and browned in the oven.
Pate de Chasse en croute A classic dish consisting of various kinds of ground game meat (depending on the season) cooked in a decorated puff pastry case.
Poularde en Vessie Marius Vettard This dish was originated by or in honor of Marius Vettard, a chef from the Lyon restaurant "Cafe Neuf". A chicken from Bresse (a region considered having some of the best chickens in the world). The chicken is stuffed with truffles and foie gras, put in a cleaned pig bladder and the bladder is boiled in chicken consommé. The bladder is designed to hermetically seal in the juices of the chicken and may be a predecessor to today's process of cooking sous vide
Gratin Dauphinois Fernand Point's version of the local potato gratin featured no cheese and the potatoes in one single layer
Salade Delice A salad of barely cooked French string beans (haricot verts), sliced mushrooms, sliced truffles, diced duck liver and a dressing. This salad became copied worldwide in the 70's and 80's amongst followers of Fernand Point's Nouvelle Cuisine
Marjolaine This multi-layered cake also took many years to perfect
Saint-Marcellin Saint-Marcellin, a very runny aged local cheese was the preferred cheese served at the restaurant
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