Posts Tagged nouvelle cuisine

Chef Bios: Michel Guérard

Michel Guérard

Michel Guérard

Michel Guérard along with Paul Bocuse, Pierre Troisgros, Alain Chapel, Alain Senderens, Jean Delaveyne and Roger Vergé is one of the most important Founding Fathers of the Mouvement Culinaire Français, precursor to the world-wide Nouvelle Cuisine Française.

Mr Guérard performed his apprenticeship as a pastry chef at Mantes-La-Jolie under Kleber Alix and moved on to work at a number of restaurants in Paris. It was while working as a pastry chef at the Hôtel de Crillon that he won the Meilleur Ouvrier de France Patisserie in 1958. He achieved his first Michelin star in 1967 at his restaurant Le Pot-au-Feu.

In 1974, along with his wife Christine Barthélemy, he restored the hotel, restaurant and thermal spa Les Prés d’Eugénie at Eugénie Les Bains, a thermal spa in the Group of the Chaîne Thermale du Soleil. The hotel and restaurant is the leading Weight-loss center in France, thanks to a new concept in cooking: Cuisine Minceur, now Cuisine Minceur Active®, which, with its scientific, sensory and playful approach, has redefined the relationship between Health and Nutrition. The Spa at Eugénie les Bains holds the record for foreign spa visitors, who make up 12% of their clientele.

Between 1990 and 1995 Mr Guérard served on the Municipal Council of Eugénie les Bains and used this experience to do a complete makeover of the town, thanks to an original bipartite development convention between the Société Thermale d’Eugénie les Bains, the Société familiale, and the Commune d’Eugénie.

42 Restaurants features a recipe from Michel Guérard’s 3 Michelin starred restaurant Les Prés d’Eugénie called ‘A Garden of Warm Truffle Purée Floating on a Chilled Green Pea Soup’. In his words: “This island floating in truffle juice on an iced pea velouté, evokes a quiet and fluid smoothness on the palate, unlike crusty fried dishes with footsteps crunching through snow.”

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