After lunch in 1955 just months after the death of the great Fernand Point at his legendary restaurant La Pyramide, the already legendary poet and filmmaker and frequent guest at the restaurant, Jean Cocteau, asked the new widow Marie-Louise if the Le Livre d’Or
I embrace the idea of being generous and extravagant! I don’t see the point in substituting less flavorful ingredients to fit someone’s idea of a diet. If the ingredients are the best, fresh, local ingredients they are already healthy. On your advice I own Point’s book and it’s definitely in a class by itself.
while living in Lyon (studying at Bocuse), a trip to see the Gypsy violinist we stumbled (with intention) by La Pyramide...this history, the cuisine....bon....completely distracted me from the concert in the Roman "concert site." Only wish could have experienced la cuisine of M. Point in the day. Bon. Merci. WB
I think that Chef Point’s method of cooking eggs is metaphorical for much of life these days. We should all cook more slowly and braise for hours than rush things unnecessarily. Thank you for noting this recipe. I have always cooked eggs informed by Maitre Point.
Well, at Bocuse, you were almost Chez Point. B was the urchin who poured P's champagne in the morning. Also drinking.
Yes, and what better way than this write a metaphor?
Indeed!
You and me both!!!
As of course I know you do! As for substitutes, that is like "optional" in a recipe...
I embrace the idea of being generous and extravagant! I don’t see the point in substituting less flavorful ingredients to fit someone’s idea of a diet. If the ingredients are the best, fresh, local ingredients they are already healthy. On your advice I own Point’s book and it’s definitely in a class by itself.
Fernand Point = The chef's Chef!
A lovely essay. Wish I had known M. le chef Point, and that I had tasted his food.
Bon!
while living in Lyon (studying at Bocuse), a trip to see the Gypsy violinist we stumbled (with intention) by La Pyramide...this history, the cuisine....bon....completely distracted me from the concert in the Roman "concert site." Only wish could have experienced la cuisine of M. Point in the day. Bon. Merci. WB
I think that Chef Point’s method of cooking eggs is metaphorical for much of life these days. We should all cook more slowly and braise for hours than rush things unnecessarily. Thank you for noting this recipe. I have always cooked eggs informed by Maitre Point.