Chef michael guerard images

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  • Michel Guérard, one of the pioneers of France's la nouvelle cuisine movement and creator of cuisine minceur, died April 19, at the age of
  • The French chef Michel Guérard, who has died aged 91, was to many British diners, readers and cooks the chief exponent of nouvelle cuisine.

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    Pot au Feu, The Quintessential Family Meal of France

    Plat, Main Courses, Classics, Family Food, French Soul Food, StewsFrancois de MeloguePlat, Main Courses, Classics, Family Food, French Soul Food, StewsFrancois de Melogue

    Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

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    Salad, Plat, Appetizers, Family FoodFrancois de MelogueSalad, Plat, Appetizers, Family FoodFrancois de Melogue

    One of the great benefits of the last year has been to rediscover cookbooks I had forgotten about. Lately, I have been diving deep into Michel Guerard's classic Cuisine Gourmande. Two dishes I have made lately have been his P

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    When Mr. Guérard began cooking for the spa’s restaurant in , the resort - fransk artikel Prés d’Eugénie - was considered a lesser juvel in a chain owned by the family of his wife, Christine. The couple went on to turn it into a world-renowned tourist destination, known for its refined lodgings, thermal bath water and gourmet restaurants, which offer traditional menus as well as diet-friendly fare known as cuisine minceur, or “slimming cuisine.”

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    Mr. Guérard originated the style soon after he began working at the spa, while trying to lose a little vikt himself. He said he had been appalled bygd the blandness of traditional diet foods, and after being exhausted by his “long, punishing march through fields of grated carrots” he began to experiment with alternatives that retained the flavor of farm-fresh ingredients while cutting down on tallrik, sugar, krydda and starch.

    To that end, he m

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    3-Michelin-Star Restaurant
    Michel Guérard ***

    Roasted Lobster, lightly smoked in the hearth, diaphanous pillow of Morels and wild mushrooms with asparagus tips, glazed foie gras on the embers, “light as a cloud” Marquis de Béchamel frothy cake … These are all pleasant temptations to enjoy a naturalistic cuisine, cooked over the flames of our fireplace.

    The Gourmet Restaurant

    A score deliciously orchestrated by Michel, Eléonore and Adeline Guérard, Hugo Souchet and the Eugénie Brigade:

    • Served into the beautiful setting of the Empress Lounges, the 3-Michelin-Star Cuisine follows a magical ritual of 7 or 9 precious small courses.
    • Our Chefs dreamed up this Set Menu like a poetic culinary journey : hearty, unexpected, mischievous … unforgettable !
    • And to play the ballet of this delicious moment, an airy, precise and friendly service, joyfully orchestrated by Karim Rabatel and Laetitia Andrews.