Everything has to have a beginning, and that includes modern French cuisine. We're not talking about Mr. Escoffier, who at the turn of the century did an extraordinary job of codifying and delineating really fancy French food from the big hotels. Nor are we talking about really modern "molecular gastronomy". We're talking about old-school Nouvelle Cuisine - great oxymoron that - the stuff that I came up on in the 70s when I worked for Michel Guèrard in Monte Carlo, Eugenie-les-Bains, Paris and Manhattan. The man who can reasonably called the Father of Modern French Cuisine is Fernand Point, who left this world in 1955, but left behind an influence that continues to today.
As Wikipedia says, "Before his death, Point trained a generation of chefs who would take his ideas to new heights: Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francois Bise, Louis Outhier, and Michel Guérard and Roger Vergé became the pioneers of the expansion of Nouvelle Cuisine into the 1970s. World-famous chef Charlie Trotter described Point's Ma Gastronomie as the most important cookbook"
I would certainly add my own name to the list of chefs strongly influenced by Point's book, Ma Gastronomie". So, I am especially please to present Sly's current fixed price menu, with three courses selected from the Cuisine of M. Point.
Celebrating the Cuisine de Restaurateur Fernand Point,
celebrated chef of La Pyramide in Vienne, France.
Escargot a la Parisienne
-or- Saucisson Pistache in Brioche
-or- Salade de Ecrivisses
Truite “Paul Bocuse” in Port Cream
-or- Quenelles a la Creme
-or- Breast of Chicken in Asparagus Butter
All served with an exquisite eggplant mousse, and with Point’s Potato Gratin.
(it's different than Sly's, as it has no Guryére - but it is delicious)
-All of these menu items available à la carte as well -
Le Gâteau Marjolaine de F. Point
-or- Crêpes “Suzette”
-or- Mousse au Chocolate
-or- Fromage St. Marcelin from C'est Cheese
$35. per person, plus tip and tax. 55. per person with two glasses of wine.
Sly's next menu will feature the Cuisine of Nice & the Côte d’Azur