The Proof is in the Pudding: Chef Michel Guerard Dazzles at The Connaught Luncheon

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Yesterday at The Connaught Hotel in Mayfair was held an exclusive press luncheon to celebrate the UK launch of three Michelin starred chef Michel Guerard’s iconic book, ‘Eat Well and Stay Slim’ (‘Cuisine Minceur’) which has already sold over a million copies in France. For the occasion, chef Guerard teamed up with his close friend and former pupil, two Michelin starred chef Helene Darroze, to offer journalists in attendance the most memorable meal. The capital’s top foodie, health and travel journalists met in The Connaught Bar for a champagne aperitif after which our party gathered in the dining room to experience chef Guerard’s famous slimming cuisine.

We began the meal with a delicate chilled Vichyssoise and salmon tartar soup followed by a Madras crab in grapefruit jelly with a heavenly coconut cloud, a perfect combination of sweet and tangy lightness. Our main course was a chicken breast brought especially from the Landes, near Mr. Guerard’s estate of Les Pres d’Eugenie in SW France, with a lemony attire and truffle infused vegetable risotto. This four-course meal only contained an astoundingly low 572 calories – chef Guerard’s guests could not believe such gourmet dishes could be so healthy and figure-friendly! 

For dessert, we were presented with a delicious Crepe Suzette with verbena ice cream. Mr. Guerard explained where this famous dessert got its name. Many years ago, King Edward VII having met a beautiful woman, invited her back to his palace, where he requested of his chef to prepare a special dessert for the lady; her name was Suzette. As they say, the proof is in the pudding and chef Guerard showed guests that healthy cooking and gastronomy can indeed go hand in hand. Though all dishes were incontestably praised by everyone, the crab and grapefruit jelly, at only 115 calories, was a firm favourite.

Each journalist received a signed copy of ‘Eat Well and Stay Slim,’ which chef Guerard personally addressed and signed to their attention. Yesterday’s celebration was not only an occasion to mark the launch of this fabulous book in the UK, but also to honour chef Guerard’s outstanding contribution to the culinary world in the last 40 years.

  

Eat Well & Stay Slim

Michel Guerard

 

Chilled Vichyssoise and Salmon Tartar

32 cal. – p.124

 

Madras Crab in Grapefruit Jelly, Coconut Cloud

115 cal. – p.149

 

Chicken Breast from the Landes in Lemony Attire, Vegetable Risotto

180 cal. – p.244

 

Edward VII’s Crepe Suzette

245 cal.

572 calories

 

2012 Saumur “L’Insolite,” Domaine des Roches Neuves, Thierry Germain

2008 Cheverny “Les Veilleurs,” Domaine Veilloux

 

 

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