The French restaurateur Fernand Point (1897 - 1955) was the father of modern French cuisine. 1897 was a common year starting on Friday (see link for calendar). ... 1955 is a common year starting on Saturday of the Gregorian calendar. ... French cuisine is characterized by its extreme diversity. ...

From his restaurant "La Pyramide" in an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre, the Brothers Troisgros. City motto: Avant, avant, Lion le melhor. ... Michelin logo Michelin (full name: Manufacture Française des Pneumatiques Michelin, French manufacturer of tyres Michelin), based in Clermont-Ferrand, France in the Auvergne région of France, is primarily a tyre (In American English, tire) manufacturer but is also famous for its series of travel guides and road maps... Paul Bocuse (born on 11 February 1926 in Collonges-au-Mont-dOr near Lyon) is a French chef, considered one of the finest cooks of the 20th century. ...

The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, he discreetly closed his restaurant. Ypres, 1917, in the vicinity of the Battle of Passchendaele. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... The Nouvelle Cuisine was based on the style of Fernand Point and was developed in France and the USA in the 1970s. ... Vichy France, or the Vichy regime (in French, now called: Régime de Vichy or Vichy; at the time, called itself: État Français, or French State) was the de facto French government of 1940-1944 during the Nazi Germany occupation of World War II. The Vichy position that it was the...

His book Ma Gastronomie contains refined technques rather than traditional full recipes.