A 3-Michelin-star chef since 1977 on the hotel-restaurant Les Prés d’Eugénie, combining slimming delicacies with gourmandise, Guérard died on Sunday at age 91.
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A champion of “slimming delicacies” and undoubtedly essentially the most artistic, erudite and mischievous incarnation of the nouvelle delicacies era, Michel Guérard was the final residing legend from the French gastronomic renewal of the early Seventies for the reason that passing of his buddies Paul Bocuse, Pierre and Jean Troisgros, Roger Vergé, Alain Chapel and Alain Senderens.
A 3-star chef since 1977 on the restaurant Les Prés d’Eugénie, in Eugénie-les Bains, south-west France, and the creator of best-sellers together with La Grande delicacies minceur (The Delicacies of Slimness,1976) and Cusine Gourmande (1978), which amplified his worldwide renown, Guérard died on Sunday, August 18, aged 91, these near him introduced, confirming a report from France Bleu.
Paraphrasing a quote from the painter Claude Monet, Guérard preferred to say that he aspired to “prepare dinner like a hen sings.” With a twinkle in his eye and a smile on his face, his culinary philosophy was free and joyful, combining accuracy with fluidity – made doable by the previous pastry chef’s technical mastery and encyclopedic information of culinary historical past.
The creator of the salade gourmande, the frivolously chimney- smoked roast lobster, the tender pillow of mmoreousseron and morille mushrooms, the oyster with inexperienced espresso chiboust or the tender Marquis de Béchamel cake, additionally educated quite a few disciples in kitchens of Eugénie: Michel Troisgros, Daniel Boulud, Gérald Passédat, Arnaud Lallement, Arnaud Donckele, Laurent Petit, Christopher Coutanceau, Sébastien Bras, Jacques Chibois and Alexandre Couillon.
Certainly one of these trainees, the multi-starred Alain Ducasse, recalled in certainly one of his books his two years of apprenticeship in 1975 and 1976 with Guérard, writing: “I found and discovered a number of basic issues: teamwork in a spirit of friendliness, however above all, creativeness in energy and professionalism pushed to an absolute level of perfection.”
‘Starvation and worry’
Guérard preferred to say he was “very naturally” launched to gourmand pleasures. Born on March 27, 1933, within the small city of Vétheuil, north-west of Paris, whose church was immortalized by Monet, he grew up throughout the Second World Warfare in Pavilly, Normandy, the place his mother and father have been farmers and butchers. Whereas their father was a prisoner, he and his brother helped with family chores, chopping wooden, selecting fruit and washing tripe within the river. In an interesting ebook of interviews from 2020, Michel Guérard, Mémoire de la delicacies française (“Michel Guérard: A memoir of French cooking”) performed by Benoît Peeters, the chef recollects experiencing “starvation and worry.” It was an expertise that he mentioned “armed me effectively, as a result of the whole lot I skilled afterwards made me love life, it doesn’t matter what.”
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