Notes of a French culinary giant from his book Ma Gastronomie …
For those that ignore who Fernand Point is and his work, you might understand the magnitude of his greatness ,by recognizing some of his most celebrated disciples such as Paul Bocuse, Jean & Pierre Troisgros, Alain Chapel, Francoise Bise -all of which are amongst the worlds best French Chefs-.
Words of wisdom … Buy this book today …
It is with my stoves that i people my silences.
“Silence is golden”, they say-and yet, cuisine, one must speak of that.
The cuisinier looses his reputation when he becomes indifferent to his work.
Man is not a machine and a cuisinier sometimes gets tired. But the clients must never know that.
Inattention never pays off in the kitchen.
As far as cuisine is concerned one must read everything, see everything , hear everything, try everything, observe everything in order to retain in the end, just a little bit!
Willingness and good intentions cannot replace competence in the management of a restaurant.
La Grande cuisine must not wait for the guest; Its the guest who must wait for La Grand cuisine.
The most difficult dishes to make generally appear to be the simplest.
If the divine creator has taken pains to give us delicious and exquisite things to eat , the least we can do is prepare them well and serve them with ceremony.
One distinguishes a good cuisinier by his sauces. In the Orchestra of La Grand cuisine , the saucier is a soloist.
There are many people who claim to be good cooks; Just as there are many people who, after having repainted the garden gate , take themselves to be painters.
When one thinks of La Grande cuisine one cannot think of money;the two are incompatible.La grande cuisine is extremely expensive -but that does not mean one cannot do very good cooking with inexpensive ingredients.
Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Success is the sum of a lot of small things correctly done.
On menus it is important to avoid pretentious or grotesque names for dishes , just as one must avoid that which does not correspond to the truth.
The best cooking is that which takes into consideration the products of the season.
The duty of the good cuisinier is to transmit to the generations who will replace him everything he has learned and experienced.