Fernand Point
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.
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France:
Fernand Point is known for his influence on the culinary scene in Vienne, Isère.
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Switzerland:
Fernand Point is considered one of the fathers of Nouvelle Cuisine.
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