Chef Michel Guérard, three-starred in the Michelin guide since 1977, died in the night from Sunday to Monday at the age of 91, at his home in Eugénie-les-Bains, in the Landes. This sad news was confirmed by those around him, including Florence Pelizzari, his secretary, and the mayor of Eugénie-les-Bains, Philippe Brethes.
Considered one of the pioneers of nouvelle cuisine, Michel Guérard revolutionized French gastronomy in the 1970s alongside great chefs such as Paul Bocuse and Alain Senderens. His restaurant Les Prés d'Eugénie, located in a small spa village, has become a temple of haute cuisine.
An exceptional course
Born on March 27, 1933 in Vétheuil, in Val-d'Oise, Michel Guérard was the son of butchers. Although he dreamed of becoming a doctor, he headed into the kitchen, serving his pastry apprenticeship in Mantes-la-Jolie. At the age of 25, he was crowned Meilleur Ouvrier de France. His career led him to work in prestigious establishments, such as the Crillon and the Lido in Paris. However, it was at Pot-au-feu, a small bistro in Asnières, that he really proved his worth by attracting a demanding Parisian clientele.
In 1974, he settled in the Landes and founded Les Prés d'Eugénie, a relay & châteaux which would become his culinary scene. This 15-hectare estate, with its gardens and wellness facilities, embodies the spirit of the French art of living, where gastronomy mingles with nature.
A culinary heritage
Michel Guérard is also the inventor of the slimming kitchen, an approach that advocates tasty dishes while respecting the dietary concerns of its guests. His book “Great Slimming Cuisine”, which was a huge success, selling over a million copies.
His signature dishes, such as chicken egg with caviar and lightly smoked roast lobster, reflect his naturalistic approach to cooking. Recognized for his exceptional talent, he has trained many renowned chefs, such as Alain Ducasse and Michel Troisgros.
A man with heart
Beyond his culinary achievements, Michel Guérard was also a man of theater and philosophy, loving to say: “By putting on the chef's apron, I am on a theater stage and I take care of my guests. » His approach to gastronomy was marked by his sense of humor and humility. He shared his life and his passion with his wife Christine, with whom he built their culinary legend before her death in 2017.
Today, world gastronomy mourns one of its greatest ambassadors. Michel Guérard, with his mischievous smile and his unparalleled talent, left his mark on the history of cuisine. His contributions to French gastronomy will continue to inspire chefs and gourmets around the world.
