Ma Gastronomy | Fernand Point

You are holding a cult book in your hands.

Created from the notes of legendary chef Fernand Point, who was awarded three Michelin stars in 1933 for his restaurant La Pyramide, in Vienna, it was first published in 1969. This book contains 200 recipes, engravings and a guest book, heritage of French cuisine. Fernand Point's recipes, such as the "crayfish tail gratin", the "filet de sole" or the "sea bass in puff pastry", are still on the menu of the world's greatest restaurants. Sacha Guitry used to say: "To eat well, that's all." Fernand Point was born in 1897. He led the Pyramide from 1925 until his death in 1955. He was one of the first top chefs to be awarded 3 Michelin stars. Heads of state, crowned heads, actors and writers from all over the world flock to his table. He has trained the greatest chefs: Bocuse, Troisgros, Chapel. Since 1989, La Pyramide in Vienna has been run by chef Patrick Henriroux, who has been 2 Michelin stars for 30 years. The restaurant celebrates its 200th anniversary in 2022.