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.
Fernand PointA 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.
Fernand PointThe duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
Fernand Point