Fernand Point Quotes

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

  Fernand Point

  Cooking, Doubt, Students

  85 Copy quote

• 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.

  Fernand Point

  Order, Trying, Littles

  94 Copy quote

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

  Fernand Point

  Done, Things Done, Small Things

  74 Copy quote

• 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.

  Fernand Point

  Pain, Food, Taken

  106 Copy quote

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

  Fernand Point

  Food, Cooking, Generations

  87 Copy quote

• 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.

  Fernand Point

  Garden, People, Claims

  64 Copy quote

• Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

  Fernand Point

  Morning, Zero, Real

  55 Copy quote

• Perfection is lots of little things done well.

  Fernand Point

  Perfection, Done, Littles

  47 Copy quote

• I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two in between. It may not be the universal medicine for every disease, as my friends in Reims and Epernay so often tell me, but it does you less harm than any other liquid.

  Fernand Point

  Wine, Glasses, Wind

  56 Copy quote

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

  Fernand Point

  Please, Hard

  46 Copy quote

• A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.

  Fernand Point

  Food, Years, Practice

  37 Copy quote

• Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it

  Fernand Point

  Eggs, White, Hot

  59 Copy quote

• Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

  Fernand Point

  Cooking, Variation, Delight

  39 Copy quote

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

  Fernand Point

  Food, Chef, Dishwashers

  44 Copy quote

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

  Fernand Point

  Men, Judging, Information

  31 Copy quote

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

  Fernand Point

  Food, Cooking, Kitchen

  20 Copy quote

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

  Fernand Point

  Symphony, Meals, Cathedrals

  28 Copy quote

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

  Fernand Point

  Chef, Flight, Dine

  27 Copy quote

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

  Fernand Point

  Essentials, Cuisine, Formulas

  8 Copy quote

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