Michel Guérard began his career as a pastry chef, and in 1958, at the age of 25, became a Meilleur Ouvrier de France (in the pastries category).
In 1965, he created the restaurant Le Pot-au-Feu, in Asnières-sur-Seine. The restaurant quickly earned success and became an essential part of the Parisian gastronomy scene, frequented by politicians, artists, and journalists, both French and foreign.
He is considered to be one of the founding fathers of the French culinary movement Nouvelle Cuisine, a global precursor.
Les Près d’Eugénie and Guérard’s universe
In 1974, Guérard joined his wife, Christine Barthélémy, in Eugénie-les-Bains, a thermal resort in the Landes region. In 1975, in response to his new customers’ needs, Michel Guérard created what is known as Grande Cuisine Minceur®. During the same period he earned a first Michelin star for his Grande Cuisine Gourmande, served at the Prés d’Eugénie in 1974, followed by a second in 1975, and a third in 1977. With greater freedom, whilst working more closely to Landes products, he is always on the go, creating his healthy and vibrant food. These culinary discoveries have inspired the greatest chefs.
In 2010, Michel Guérard was invited by Professors Hercberg and Basdevant to speak at the symposium organised to finalise the third installation of the 2011-2015 national health and nutrition plan (PNNS).
Photo: Tim Clinch