What a time we would have!

A couple of glasses of red wine later, I decided that I just had to cook something, so I made M. Point’s version of a rustic apple tart using only puff pastry dough, apple slices, and sugar.

Over the past few years, I have read many references to Fernand Point and his restaurant, la Pyramide, in Vienne, France. Wrap each truffle in a very thin piece of pork fat and place on a circle of puff pastry dough. Moisten the edges of the dough with water, fold into a turnover and seal. I was certain the German in me would keep things under control and my list would be completed and crossed off in a more than timely manner. Soft-boil the unshelled eggs in the water in which the truffles have cooked and serve with small pieces of deep-fried potatoes to dip into them. ( Log Out / 

(It begins with a blessing), Denton Welch -- Maiden Voyage -- Columbus Day Weekend. Bring mixture to a boil stirring constantly, then remove from heat and let it cool down. Each mention entailed a dream-like recollection… from the beautiful landscaping, the abundance of flowers, a hidden courtyard for outdoor dining, the handsome country residence feel to the restaurant’s interior, the crisp white tablecloths, the finest crystal glassware and the finest porcelain plates.

Salt and pepper it lightly and pour it over the eggs at the last moment. We each ate a bowl of it like soup, then had another bowl each dipping leftover baguette slathered in butter into it.

“Fernand Point was just 25 when he opened the Restaurant de la Pyramide in the old Roman town of Vienne, halfway between Paris and the Cote d’Azur. ( Log Out / 

The book includes 200 recipes based on Point's notes. Learn how your comment data is processed.

Grind the almonds and the hazelnuts together and add sugar and flour.

The 2008 edition contains the new introduction as well as the one from the 1974 edition by Joseph Wechsberg, who knew Point personally and quite well.

Beat the eggs until stiff and fold them into the nut mixture.

After the third bus came and went, I decided to power walk for an hour or so. Every time I read about one of these meals, I wished I was there and I wished there was more written about them.

De rien. Of course I had to taste and correct the seasonings again. Rub off all hazelnut skins. After the fourth glass of champagne, I tucked in the kids and then poured myself into bed. Bring mixture to a boil stirring constantly, then remove from heat and let it cool down. I am so ready to cook and enjoy.

The Road To Vindaloo, Part 2 -- Anglo-Indian Recip... Why Are We Sleeping?

Serve with a fried-in-butter crouton under each truffle slice.

This essential volume is as celebrated for Point’s wise, witty, and provacative views on food as for his remarkable, inventive recipes – over 200 of them – carefully compiled from his handwritten notes…” Point’s peers called him Le Roi (the king), and as I read the book in its entirety, I  understand why. Dining at la Pyramide is described as a total experience – the atmosphere, the ambiance, the cuisine, the wines, and the clientele all blended perfectly.

See, this is why “staycations” don’t work with me… I got roped into working Monday and my schedule got all filled up with doctor appointments, haircut appointments, running errands, running the kids around, etc. I planned five days’ worth of Monsieur Point-worthy meals, complete with appetizers, entrees, desserts… the whole shebang, baby. Become a member and you can create your own personal ‘Bookshelf’. Divide the mixture into four different baking pans for 45 min.

Put a layer of cake and half of the chocolate cream, top with another layer and spread all butter cream, top with third layer of cake and spread all praline butter cream, and top fourth layer of cake with the remaining chocolate cream. Change ), You are commenting using your Facebook account. Sign in|Recent Site Activity|Report Abuse|Print Page|Powered By Google Sites, *It took Point and his colleagues seven years to perfect this recipe*.

Beat the eggs until stiff and fold them into the nut mixture.

He had served apprenticeships at some of France’s best restaurants and hotels and was considered a cuisinier of ability and imagination, but no one could have imagined the extent of his culinary accomplishments to come. After another glass of red wine, I realized that the only thing I’d managed to perfect was the heady haze that accompanied every Fernand Point meal I’d ever read about, and that I hadn’t even managed to pull off one meal yet. Change ), You are commenting using your Google account.

Pate de Chasse en croute A classic dish consisting of various kinds of ground game meat (depending on the season) cooked in a decorated puff pastry case. I fed the kids leftovers and I decided to try the french bread and truffle butter I’d acquired during my travels that day.

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