He loved butter and practical jokes, had an insatiable appetite and was inclined to start his mornings by shaving outdoors with two magnums of Champagne on ice by his side. At one point, nearly half of the Michelin three-star chefs in France had trained in his kitchen.It's no wonder that Fernand Point is revered by modern chefs and "Ma Gastronomie" -- a book about him and his restaurant, the legendary La Pyramide -- has a cult following. But the book has been out of print forRead more
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