Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for… — Fernand Point Copy Share Image
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice… — Fernand Point Copy Share Image
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about. — Fernand Point Copy Share Image
Before judging a thin man, one must get some information. Perhaps he was once fat. — Fernand Point Copy Share Image
A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral. — Fernand Point Copy Share Image
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take… — Fernand Point Copy Share Image
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to… — Fernand Point Copy Share Image
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the… — Fernand Point Copy Share Image
Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases. — Fernand Point Copy Share Image
If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight. — Fernand Point Copy Share Image
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them… — Fernand Point Copy Share Image
