Fernand Point Quotes

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

  Punta Fernand

  Cooking, Doubt, Students

  85 Copiar cita

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

  Punta Fernand

  Done, Things Done, Small Things

  74 Copiar cita

• 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.

  Punta Fernand

  Order, Trying, Littles

  94 Copiar cita

• 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.

  Punta Fernand

  Pain, Food, Taken

  106 Copiar cita

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

  Punta Fernand

  Food, Cooking, Generations

  87 Copiar cita

• 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.

  Punta Fernand

  Garden, People, Claims

  64 Copiar cita

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

  Punta Fernand

  Morning, Zero, Real

  55 Copiar cita

• Perfection is lots of little things done well.

  Punta Fernand

  Perfection, Done, Littles

  47 Copiar cita

• 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.

  Punta Fernand

  Wine, Glasses, Wind

  56 Copiar cita

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

  Punta Fernand

  Please, Hard

  46 Copiar cita

• 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

  Punta Fernand

  Eggs, White, Hot

  59 Copiar cita

• 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.

  Punta Fernand

  Food, Years, Practice

  37 Copiar cita

• 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.

  Punta Fernand

  Cooking, Variation, Delight

  39 Copiar cita

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

  Punta Fernand

  Food, Chef, Dishwashers

  44 Copiar cita

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

  Punta Fernand

  Men, Judging, Information

  31 Copiar cita

• En la orquesta de una gran cocina, el salsero es un solista.

  Punta Fernand

  Food, Cooking, Kitchen

  20 Copiar cita

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

  Punta Fernand

  Symphony, Meals, Cathedrals

  28 Copiar cita

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

  Punta Fernand

  Chef, Flight, Dine

  27 Copiar cita

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

  Punta Fernand

  Essentials, Cuisine, Formulas

  8 Copiar cita

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