Word: rard
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Dates: during 1970-1979
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...memorable meal that contains only 500 calories instead of the 3,000 or more that tradition demands. No longer, as the old adage had it, need a Frenchman dig his grave with a fork. The blasphemer is an impish, outgoing, pint-sized ex-pastry chef named Michel Guérard, 42, who has invented la cuisine minceur-the cuisine of slimness...
...describes it as a weight-loss diet whose user can shed up to 5 lbs. a week. Guérard is building on the culinary ideology of la nouvelle cuisine, which began to transform grande cuisine some ten years ago. The high priest of the new way was Paul Bocuse, who brought to French cooking a new emphasis on freshness and simplicity (TIME, April 9, 1973)-and in 1975 received the Legion of Honor from President Giscard d'Estaing. The orgiastic bouffe-meals that would consume long hours of relentless, if not hoggish stuffing of the gullet...
...Piano. As a consequence-of his waist-not, want-not approach, Guérard today commands the hottest "piano" (as professional chefs call their stoves) in the trendy, fiercely competitive world of grande cuisine. After only 1% years of operation, the Restaurant Michel Guérard at the spa in Eugenie-les-Bains near Lourdes is about to receive a top rating of 19 points in this year's edition of the Guide Gault-Millau, France's sprightliest food publication. (The spa also has a gourmand menu for the calorie-careless.) The more conservative and authoritative Guide Michelin...
Some of its contents are both well known and justly famous: the majestic St. Jerome as a Cardinal by El Greco, Giovanni di Paolo's exquisite description of the medieval cosmos, The Expulsion from Paradise, Rembrandt's Portrait of Gérard de Lairesse, a Botticelli Annunciation. Others are perhaps less familiar - Ingres's Portrait of the Princesse de Broglie, one of the supreme moments in 19th century art; a Sassetta Temptation of St. Anthony; Petrus Christus' Saint Eligius and assorted Flemish treasures; a splendid array of medieval and Renaissance panel paintings from Italy and northern...
...dinners, supervised in turn by Vergé, Guérard and Bocuse, were crowned by such main courses as fondue de gigot d'agneau aux aubergines, volatile de Bresse and aiguillette de caneton au vin de Graves, for a total of 19 courses. Guerard's meal was adjudged the best of the trip by Gault, who gave it 19¾ points out of a possible 20. Fortunately, reported TIME'S gourmet-onboard, George Taber, dinner was over before a storm hit the Gulf of Genoa, sending many of the guests to their cabins...