Fernand Point
chef
Fernand Point was a pioneering French chef, often regarded as a father of Nouvelle Cuisine, who in the 1930s innovated classic French cooking techniques, notably perfecting the preparation of Bresse chicken in a pig's bladder at his restaurant 'La Pyramide' near Lyon.
Global Media Ratings
Dominance
0.00%
Persistence
0 wks
Reach
5,985
Power
484$
Sentiment
8.00
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| Switzerland | 1 | 8.00 | 0.07% | +0% | 8,654,622 | 5,985 | $700,000 | 484$ |
| Totals | 1 | 8,654,622 | 5,985 | $700,000 | 484$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Switzerland:
Fernand Point is considered one of the fathers of Nouvelle Cuisine.
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