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

Before judging a thin man, one must get some information. Perhaps he was once fat.

— Fernand Point

Perfection is lots of little things done well.

— Fernand Point

In the orchestra of a great kitchen, the sauce chef is a soloist.

— Fernand Point

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

— Fernand Point

A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.

— Fernand Point

There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden…

— Fernand Point

Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for…

— Fernand Point

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain…

— Fernand Point

Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.

— Fernand Point

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

— Fernand Point

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is…

— Fernand Point

A good apprentice cook must be as polite with the dishwasher as with the chef.

— Fernand Point

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then…

— Fernand Point

I'm not hard to please, I'm content with the very best.

— 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,…

— Fernand Point

A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice…

— Fernand Point

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

— Fernand Point

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

— Fernand Point