Guérard, whose Les Prés d’Eugénie restaurant in southwestern France has held three Michelin stars for more than 45 years, is understood to have passed away over the weekend.
His death was announced in a post on the Roux Scholarship’s official Instagram page.
“We are deeply saddened to learn that the legendary chef Michel Guérard has passed away at the age of 91,” the post read.
“A very good friend of the Roux Family, we have treasured our moments with him and our thoughts are with his family.”
Alongside the likes of Paul Bocuse and the Troisgros brothers, Guérard was considered to be one of the founding fathers of the nouvelle cuisine movement, an approach to cooking characterised by lighter, more delicate dishes and an increased emphasis on presentation.
He later created what he dubbed ‘cuisine minceur’ (slimming cooking), an evolution of nouvelle cuisine that was even lighter with a focus on reducing the use of salt, sugar and fat (especially butter and cream).
He opened Les Pres d’Eugenie in the spa village of Eugénie-les-Bains in 1974. The restaurant won its first Michelin star that same year.
It was promoted to two-star status a year later, with a third coming in 1977.
Guérard influence over other chefs was significant, with the likes of Alain Ducasse and Daniel Boulud training under him.
He was also heavily involved in the Roux Scholarship chef competition, with the first Roux Scholar, Andrew Fairlie, completing his prize stage at Les Pres d’Eugenie back in 1984.
In 2018, Guérard was invited to be Honorary President of Judges for the competition alongside the Roux family.
Following the announcement of Guérard’s death earlier today (19 August), tributes have poured in from across the industry.
Chef Chris Galvin described Guérard as his ‘first inspiration’.
“So sad but so lucky to have had his inspiration and groundbreaking influence,” he wrote on Instagram.
Simon Hulstone, chef owner of The Elephant in Torquay, who won the Roux Scholarship back in 2003, said Guérard was ‘a man who holds so much respect in our industry’; while Sat Bains, who won the Scholarship in 1999, called him a ‘chef legend’.
