Fernand Point

Ferdinand Point (1897, Louhans, Saône-et-Loire – 1955) was a French restaurateur and is considered to be the father of modern French cuisine.

From his restaurant “La Pyramide” in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros. He had received his training with Foyot in Paris.

While Fernand worked in the kitchens, his wife welcomed their guests. She continued owning the restaurant after her husband’s death. Before his death, Point, trained a generation of chef’s who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Guérard and Roger Vergé became the pioneers of the expansion of Nouvelle Cusine into the 1970’s.