Institut Michel Guérard®

Health Cuisine & Pastry® Courses

Photo credits: Charlotte Lascève for the Minceur Essentielle book (published by Albin Michel), Tim Clinch, Corentin Mossière, Jean-Louis Duzert, Guillaume Pellerin (map).

A message from Michel Guérard

Our human palate quite rightly demands food that will give us pleasure, so the cornerstone upon which the discipline is built – and that began 37 years ago with my Grande Cuisine Minceur® - is the art of knowing exactly how to keep in check certain components unfavourable to our health.

Orchestrating melodious culinary compositions which look appetising and are full of flavour, yet also good for our health... This is exactly what the courses we provide at our École de Cuisine de Santé® are all about. In other words, we intend to:

- Teach students who have traditional culinary knowledge, a new practical and technical approach to the “ideal” nutritional balance, taking on board the flavours, diversity and cost of the food we cook.- Share our experience and expertise in Cuisine de Santé® with both professionals and enthusiastic amateurs.- Pass our know-how on to them, so that we can gracefully improve the ordinary culinary lives of all our fellow citizens.

This is our School’s raison d'être; it is a place of inspiration where we set out to perpetuate both the architecture of our research and the living heritage of our recipes, by passing them on to people who genuinely care about the crucial need to nurture gourmet talent, so that it can flourish with no ill-effects upon our health.

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The origins of Health Cuisine®

The Health Cookery School project 5

The Health Cuisine®, by Michel Guérard 6

Michel Guérard 8

The Institut Michel Guérard - École de Cuisine de Santé®

Courses taught at the Institut Michel Guérard® 11

Training modules 13

Facilities 17

Students 18

Teaching material 19

Practical information

Funding / fi nancial contributions 21

Registration 21

Practical information 22

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The École de Cuisine de Santé® project

Michel Guérard fi rst began talking about the idea of a healthy cooking school in 2009. The Ministry of Health immediately became interested and then organised a steering committee, chaired by Michel Guérard and made up of fi gures from the scientifi c community, with the task of producing a white paper as a basis for the scientifi c teaching of the cooking school. This white paper, entitled "Cooking, Health and Pleasure", is currently being published and collects together all of the medical and scientifi c data on both nutrition and the pathologies relating to it (obesity, diabetes, cardiovascular diseases and eating disorders linked to cancer and ageing), along with the dietary recommendations inherent in each of them.

Michel Guérard's new book, Minceur Essentielle, La Grande Cuisine Santé (Essential Cuisine Minceur: Eat Well and Stay Slim, to be published in February 2014), sets out the healthy culinary principles, methods and techniques developed and put into practice in Eugénie-les-Bains; in order to reconcile cooking, pleasure and health. It is the culmination of forty years of culinary research and experimentation, and was a fi rst step on the road that eventually led to the cooking school project, as well as being its practical educational linchpin, with 140 detailed, illustrated recipes.

The Institut Michel Guérard - École de Cuisine de Santé® opened its doors in Eugénie-les-Bains in September 2013. The teaching, which is provided as part of continuing vocational training, is aimed at culinary professionals, e.g. cooks working for local authorities, hospitals, clinics, schools, government bodies and businesses; chefs and caterers, agro-food research centres, catering service providers, etc., and at health professionals such as doctors, nutritionists, diabetologists, dieticians, etc.

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A few years later, in 1972, I met my future wife Christine who persuaded me to leave my little restaurant “Le Pot au Feu” in Paris, which had twice been awarded Michelin stars, to go and join her in the Landes region. Upon leaving HEC business school, she had asked her father, who was the founder of “La Chaîne Thermale du Soleil” spa chain, if she could manage the little spa resort of Eugénie-les-Bains. This resort, which offered medical cures, had already begun specialising in looking after people suffering from metabolic diseases, in other words those who were overweight or suffered from obesity, diabetes and cardiovascular diseases.Watching our patients, who had all come hoping to lose weight, sitting down to eat large plates of hastily grated and cursorily seasoned carrots, is when I had what was a very natural idea for a cook. Why not try to use my professional knowledge to combat this dietary despair?

Very quickly, a way of cooking which ran parallel to the one I had learned, began to take shape in my mind. This was a way of cooking which, at the time, was based solely on the principle of calories. Although it involved reducing sugars and fats, taste and enjoyment were still very important even at this early stage.

In 1976, my wife and I wrote a Grande Cuisine Minceur® recipe book, the fi rst part of which set out to teach the reader very practically about the physical and chemical phenomena which govern the way we cook.As a direct result, that same year I met the International Chairman of the Nestlé Group, who came to Eugénie-les-Bains to offer me a role as the group’s international culinary consultant, a job which covered more or less everything they produced, but especially their frozen foods which had a very bad reputation back then.This partnership lasted for 27 years, during which time I had the enormous good fortune to work alongside Nestlé’s research department.

Health Cuisine®, by Michel Guérard

I fi rst won my spurs as a “dietary cook” back in 1968, at an elegant hairdressing salon in the Avenue Montaigne in Paris, run by the famous - and truly inspired - hairdresser Antonio, who took luxury so seriously that he would chauffeur his lady customers in a Rolls-Royce. At the time, he had asked me to set up a refi ned snack bar with dietetic tendencies inside the salon, and I had called it “La Ligne” (which, in French has connotations of retaining a slim fi gure).

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So it is crucial for taste and enjoyment to remain at the heart of any attempt to persuade people to change their dietary habits – whether or not these habits are a conscious choice. Unless we can keep to this manifesto, any kind of diet – and this applies particularly to health-related diets - is doomed to failure.The Frenchman’s relationship to his diet is rather like that of an old married couple, eating is one of the easiest ways of giving himself a treat and to him this enjoyment feels almost like a social birthright which cannot be taken away from him.He does not want to have to choose between health and pleasure - he wants to have his cake and eat it!This is why our Health Cuisine® lays such emphasis on traditional recipes, what I call “nostalgic cuisine” and which our fellow countrymen love - these recipes have names such as "béarnaise”, “mayonnaise”, “vinaigrette”, “cassoulet”, “hachis Parmentier”, “magret of duck”, “soufflé chocolate cake” and “Paris-Brest”. By using the right techniques, we can reduce the calorie content of recipes to a fifth or a sixth of the usual amount.

We serve this kind of food in Eugénie every day, but we have also exclusively introduced it into the range of catering provided by our spas - last year alone they served more than 110,000 meals. Those patients, who decide to bolster a medical cure with this kind of cuisine undergo biological, clinical and dietetic monitoring by their spa doctor, who liaises with our dieticians. For people who are at risk of cardiovascular diseases, suffering from diabetes or high blood pressure, this kind of cuisine can help to achieve significant results, and the whole of the village of Eugénie-les-Bains is now involved in welcoming patients of this kind. The restaurateurs and caterers are trained in Health Cuisine®, by both the staff at our restaurant and our dietetic team, which means they can share the benefits with their own guests.

Between 2008 and 2009, our spa carried out a pilot study, led by the Université de Bordeaux II, which aimed to measure improvements to the metabolic syndrome, after one year, taking on board spa treatments, Health Cuisine®, dietary education and physical activities. The study’s conclusions are highly positive: one year on, 75% of patients recruited could still see a significant decline in their metabolic syndrome.

This is how I learned what nutrients, lipids, simple or complex carbohydrates and lactic proteins were, the Maillard reaction, as well as transformation and alternative techniques allowing traditional cuisine to be implemented on an industrial scale. Not only that, but working with researchers, nutritionists, sanitary engineers, biologists, sociologists, anthropologists, behavioural scientists and even visual artists also taught me about the obligation to be thorough.Working with and learning from all these people helped to strengthen the framework for my own ideas and, at the same time, it helped me to develop our own Health Cuisine® for more than 35 years. This means that I have never moved one iota from my own creed, which is that“it doesn’t matter whether you’re dealing with classic cooking or nouvelle cuisine, whether it involves local produce, whether it’s food cooked at a bistro or a luxury hotel, or whether it’s all about health - the key to all cooking is taste and its immediate result, the enjoyment of the food”.This is true even though, by definition, tastes are constantly changing - and, although we may wonder “what would a meal have tasted like in the first century BC – or in the first century AD?”, enjoyment, which feeds on emotions and the imagination, remains the same.

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8

Michel Guérard

Michel Guérard was born in Vétheuil (Val d'Oise), on 27th March 1933, and comes from a family of butchers and livestock farmers. He spent the Second World War, the Occupation and the Liberation in Normandy, where he began attending secondary school in Rouen in 1947.

Education and choice of cooking as a career

Michel Guérard wanted to study medicine, but the immediate post-war period was a difficult time so he ended up taking a different path and became an apprentice pastry chef with Kléber Alix, a caterer based in Mantes-la-Jolie, in 1950.

In 1956, he was appointed head pastry chef by the Hôtel de Crillon in Paris and, aged just 25, he won a Meilleur Ouvrier de France (M.O.F. Pastry-making) award in 1958. He later went on to become head pastry chef at the Lido, also acting as a chef for private receptions given by the owners, the Clérico family. He then began cooking at various large Parisian restaurants such as the Lucas Carton, Maxim's and La Pérouse.

In 1965, he opened the Pot-au-Feu, in Asnières-sur-Seine, winning his first Michelin star in 1967 and then a second in 1971. The restaurant soon became hugely successful and a major landmark on the Parisian gastronomy scene, with French and foreign politicians, artists, journalists all rushing to dine there.

From 1970 to 1972, Paul Bocuse, Roger Vergé, the Troisgros brothers and Michel Guérard became the standard bearers for French Cuisine in the United States and, together with Alain Chapel, Alain Senderens and Jean Delaveyne, they are considered the founding fathers of the French culinary movement which was the global forerunner of “French Nouvelle Cuisine”.

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Work with the agro-food industry

In 1976, Michel Guérard became an international consultant to the world’s leading food firm, Nestlé, for Findus, Maggi, Chambourcy, Gervais, Sopad, La Laitière, Buitoni, etc. products. He put together the Findus-Guérard food range and, a little later, the Findus Cuisine Légère range.This was the first time - since Auguste Escoffier – that a major French chef had agreed to bring his know-how to an agro-food group, with the aim of improving the quality and diversity of products on the mass market. The partnership lasted almost 30 years.He also created a brand of chocolate ("Less Sugar") in the United States which - in the space of just three years - became the number two foreign chocolate brand on the American market.

Les Prés d’Eugénie and the Guérard world

In 1974, he joined his wife, Christine Barthélémy, in Eugénie-les-Bains, a spa village in the Landes region. Grasping the needs of his new clientele, Michel Guérard created the Grande Cuisine Minceur® in 1975, and Eugénie-les-Bains went on to become the “Premier Village Minceur de France” (France’s Number One Slimming Village), an innovation which earned Michel Guérard an appearance on the front of Time magazine in 1976.

He won a first Michelin star for the Grande Cuisine Gourmande he was serving at Les Prés d’Eugénie in 1974, followed by a second in 1975.Les Prés d'Eugénie - Michel Guérard restaurant was awarded a third Michelin star in 1977 and, at the same time, Michel Guérard joined the Chaîne Thermale du Soleil, France’s leading spa group, chaired by his wife.Since 2004, he has been working on giving thermal medicine an unusual, innovative mission, which he presented to the Ministry of Health, dealing with new public health issues such as diabetes, obesity and cardiovascular diseases. The setting up of therapeutic education programmes for patients is one notable result of this.In 2010, Michel Guérard was asked to give a talk at the symposium held to finalise the third part of the 2011-2015 PNNS (Plan National Nutrition Santé – National Health Nutrition Plan) by Professor Hercberg, the Chairman of the PNNS, and Professor Basdevant, in charge of the Obesity Plan.He has been sponsoring the Hôpital Pédiatrique de Rééducation de Bullion's “Maison des Familles et de l'Éducation Thérapeutique” since 2012.

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Training at the Institut Michel Guérard®

The key feature of the courses provided by the Institut Michel Guérard® is the interdisciplinary nature of the teaching.

The aim is to train cooks in new procedures and techniques, thus allowing them to produce dishes which are flavoursome and still healthy for their customers. In order to achieve this, it is essential for the culinary professional to understand how and to what extent his or her own usual cooking methods may influence people's health, so the courses incorporate theoretical dietetic and specialised medical content.

There is also a specialised module of the courses aimed at health professionals showing an interest in nutrition. They learn about “healthy cooking”, so that they can offer the right advice to any of their patients who are suffering from pathologies caused or aggravated by diet.

The courses taught at the Institut Michel Guérard® foster the participants’ independence and help them to free themselves both technically and intellectually, by exploring a whole range of advice, techniques and tips, giving them the skills to develop their own traditional ways of doing things so that they can incorporate these new culinary and health dimensions into their work.

Culinary Teaching

The culinary courses start with a practical assessment allowing the teachers to get to know the students, their habits, their strong points and weaknesses, in order to adapt their teaching methods accordingly.

The courses cover the basic Health Cuisine® concepts, seasonings (bouillons, vinaigrettes, sauces, thickenings), which are then applied using various recipes.

Each recipe acts as a pretext for learning the alternative methods used in Health Cuisine®, such as trimming the fat off a piece of meat, the right cooking technique, the choice and use of particular produce, the many different ways of using the previously taught basic skills.The same goes for Health Pastry®, which includes its own techniques, such as whisked egg whites, jelly, Chantilly cream, etc.

The recipes are chosen to tie in with the seasons of the year, to work with less expensive and tastier produces.

This means that the pupils will be making ten or so recipes every day, and producing dishes which they themselves will be eating at lunchtime.

The culinary laboratory’s ultra-advanced organisation and facilities offer every pupil an opportunity to make all of the recipes. The teacher’s culinary demonstrations are always followed by individual practice.

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Theoretical TeachingThis varies according to the target audience.

For culinary professionals, it is organised into three workshops. The first dietetic workshop (2 hours) deals, both quantitatively and qualitatively, with dietary balance.Dieticians set out the basic concepts of nutrition, talking about the human body’s needs, what foods are made of and nutritional recommendations.

This theoretical component is taught interactively, and built around pupils’ own knowledge and ideas, which means that they are actively involved, working either individually or in pairs. The aim of the second workshop (2 hours) is for all of the pupils to be able to assess the recipes they use every day in terms of both calories and nutritional content. This exercise is carried out individually. They have to rethink their own habits in order to follow the recommendations on dietary balance.

The last theoretical component is a medical conference (2 hours) offering pupils an introduction to the pathological consequences of diet (obesity, cardiovascular diseases, diabetes, etc.) This helps to underline the link between cooking and its impact on the human body.

The pastry-making courses incorporate specific theoretical components dealing with various sweetening products, and are taken by the Head Pastry Chef in the culinary laboratory.

For health professionals, the theoretical component starts with a workshop on the choice of cooked foods, helping them to expand their knowledge (e.g. choosing cuts from a piece of meat). A workshop on sugars supplements the practical pastry-making component of the course.It is followed by a workshop close to the one for culinary professionals on assessing the calorie and nutritional value of foods and menus.

There is a third workshop which sets out to provide health professionals with the educational tools they will need to advise and educate their patients. It is run by dieticians, trained in Therapeutic Patient Education, who coordinate a TPE programme aimed at our obese patients. These two workshops are optional, depending on the health professionals’ requirements.

The teaching staff

On the cooking side, practical culinary skills are taught by Stéphane Mack, one of the top chefs from Michel Guérard’s Michelin-starred restaurant, whose various responsibilities, include top-of-the-range catering for special events, training chefs, and creating and introducing menus. His multidisciplinary experience gives him special expertise in choosing produce, cost constraints, working methods both in traditional and mass catering.The pastry-making course is taught by a pastry chef from the Michelin-starred restaurant, who is an expert in Health Pastry® and also trains his own chefs.

The theoretical side is taught by a number of professionals, including a doctor, specialist in diet-related metabolic disorders (diabetes, obesity, cardiovascular diseases, etc.), and dieticians based at Les Prés d'Eugénie, who have been working with the kitchens of the Michelin-starred restaurant for many years. They look after the patients following medical cures, offering both individual consultations and thematic or cooking workshops.

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Course programPractising

• The basics of Health Cuisine® : seasonings (broths, vinaigrettes, emulsified sauces), thickenings, working with meat and fish, healthy cooking methods, exploring ce-reals, etc. These basics are implemented for each type of food service: gastronomic restaurant, mass catering, fast food.

• The basics of Health Pastry® : using sugars, working on textures, whisked egg whites, gelatine, bavaroise-based dishes, custards, etc.

Sample recipes :

• Cuisine : orange-flavoured carrot terrine, tomato gazpacho, soft mushroom cake, fillet of beef béarnaise, duck hamburger, vegetables au gratin, loin of pork, salad bouchère, pollock and citrus purée, stuffed chicken breast, brandade of cod, beef salad, puff pie with mushrooms, crab cannelloni, Champvallon lamb, “guilt-free" cassoulet.

• Pastry : verbena semolina, raspberry clafoutis, redcurrant jelly, coffee cream, floating island, crêpe suzette, redberry tiramisu, panna cotta, lime soufflé, chocolate cake, strawberry sorbet, lemon tart, Paris-Brest.

Specific modules

Advanced modules, along with sessions in English, can be organised from 2015, according to demand.

Depending on your training requirements, we can hold group sessions especially for your own organisation (a maximum of ten people per session), and work, upstream, on tailoring the training programme to your activities: cooking methods, produce, the state of health of your customers or patients, mass catering, etc.

Please ask us for a quote.

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2015 Training program

all-level cooks and pastry chefs

Health Cuisine® 5 days / €2 300 net• The basics of Health Cuisine®

• 40 seasonal recipes, basic and intermediary levels • Dietetic workshops• Medical lecture

Public : all-level cooking professionals 2 sessions

Health Cuisine & Pastry® 10 days / €4 360 net• The basics of Health Cuisine & Pastry®

• 100 seasonal recipes, basic, intermediary and advanced levels (7 days of cooking, 3 days of pastry)• Dietetic workshops• Medical lecture

Public : all-level cooking professionals 2 sessions

Health Pastry® 2 days / €950 net

• The basics of Health Pastry® (Chantilly, crème anglaise, ice cream and sorbets, jellies, etc.)• 20 seasonal recipes and classics, basic and intermediary levels

Public : all-level cooking professionals 2 sessions

Sous vide Health Cuisine® 2-3 days / €950 – €1 420 net

• The express basics of Health Cuisine & Pastry®

• 15/20 seasonal sous vide recipes

Public : all-level cooking professionals 2 sessions

Health Cuisine & Pastry® for fast-food and catering 3 days / €1 420 net

• The basics of Health Cuisine & Pastry®, dedicated to fast-food and catering• 25 seasonal recipes (catering dishes, salads, sandwiches, wraps, snacks, desserts, etc.)

Public : fast-food and catering professionals 2 sessions

Rates include all training fees, tasting lunches, and exclude lodging, dinners and transportation. 20% of VAT must be added to these rates.

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mass catering professionals

Health Cuisine & Pastry® for mass catering 5 days / 2 400€ net• The basics of Health Cuisine & Pastry®

• 40 seasonal mass-catering recipes (mass production, food allergies, modified textures)• Dietetic workshops• Medical lecture

Public : mass catering professionals (hospitales, retirement homes, schools) 2 sessions

Health Cuisine® for mass catering 3 days / 1 420€ net

• The basics of Health Cuisine & Pastry®

• 20 seasonal mass-catering recipes (mass production, food allergies, modified textures)

Public : mass catering professionals (hospitales, retirement homes, schools) 1 session

gastronomic restaurant professionals

Health Cuisine® advanced level 3 days / 1 500€ net

• The advanced basics of Health Cuisine®

• 20 seasonal recipes,intermediary and advanced levels

Public : experienced chefs in gastronomic restaurants 1 session

Health Cuisine® advanced level 5 days / 2 450€ net• The advanced basics of Health Cuisine®

• 45 seasonal recipes,intermediary and advanced levels • Dietetic workshops• Medical lecture

Public : experienced chefs in gastronomic restaurants 1 session

health professionals

Health Cuisine® for health professionals 5 days / 2 400€ net• The basics of Health Cuisine®

• 40 seasonal recipes, basic and intermediary levels (4 days of cooking and 1 day of pastry)• Dietetic workshops• Medical lectures

Public : health professionals (doctors, nurses, dieticians) 2 sessions

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HealthCuisine

Mass cateringCuisine

Mass cateringCuisine & Pastry

Sous videCuisine

AdvancedHealth Cuisine

NOVEMBRE

Pastry

DECEMBREFast food

& catering

Health professionals

Fast food& catering

JUILLET AOUT SEPTEMBRE OCTOBRE

AdvancedHealth Cuisine

Mass cateringCuisine & Pastry

Institut Michel Guérard 2015 CalendarJANVIER FEVRIER MARS AVRIL MAI JUIN

HealthCuisine

Health Cuisine& Pastry

Sous videCuisine Health Cuisine

& PastryPastry

Health professionals

Formation calendar 2015

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The École de Cuisine de Santé® facilities

The Institut Michel Guérard® is in Eugénie-les-Bains, in the Landes region, on the Estate grounds, and very close to the Les Prés d'Eugénie hotel and spa complex.

Training courses are provided in a recently completed, high quality architectural space, made up of a light, spacious culinary laboratory, covering an area of 100 m2, a classroom (35 m2) and a dining room used for lunch-tasting (40m2).

The culinary laboratory is organised around a double central island, used by the teacher(s), surrounded by five double islands used by two, each of whom has an individual space facing the teacher.The laboratory has all the latest equipment used in cooking and pastry-making today, so that the students can experiment with the techniques they are taught and which make up the Cuisine and Health Pastry® repertoire.

Each student has a large work surface space, a double hob and individual facili-ties, so that s/he can carry out all of the work him or herself. This way of organis-ing things guarantees both efficiency and speed, helping pupils to learn as many tech-niques as possible.

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Students

Training courses at the Institut Michel Guérard® are provided as part of continuing training and are aimed at:

• Culinary professionalsIn order to sign up for a course, culinary professionals will need to produce a relevant diploma (CAP, BEP, etc. or equivalent), or evidence of sufficient professional experience to allow them to keep up with the course, which is taken by a culinary professional.

• Health professionalsThe courses are also aimed at health professionals who show a special interest in the field of diet and nutrition (dieticians, doctors, nutritionists, etc.)

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Teaching Material

Culinary professionals will need to bring their own personal equipment with them, whereas health professionals will be loaned a full set of utensils.

Every morning, students must arrive in a professional outfit (conventional kitchen jacket, trousers and safety shoes). Aprons and tea towels will be provided.Each student will be provided with a pack including the contents of the theoretical material taught as part of the course, along with all of the recipe sheets.

At the end of the course, pupils will be awarded a personalised certificate. A copy of the book Minceur Essentielle, La Grande Cuisine Santé, signed by Michel Guérard, will also be given to them free of charge.

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There are three funding methods available for french salaried employees(The following only applies to French employees.)

The training planCompanies can fund training courses for their employees via the OPCA (Organisme Paritaire Collecteur Agréé - Joint Body for Collection of Funding for Training) to which they belong (the Fafih for companies in the hotel and catering sector, the OPCAPL for the liberal professions and the UNIFAF for the health sector).

The DIF (Droit Individuel à la Formation – Individual Right to Training)All employees may claim entitlement to an individual right to 20 hours’ training per year, which can be collected over six years, up to 120 hours maximum for a full-time employee on a permanent contract, provided that s/he has been with the company for at least one year.Employees on fixed-term contracts will need to have worked for at least four out of the last twelve months. The funding is provided either by the employer or via the OPCA to which the latter belongs.

The Congé Individuel de Formation (CIF – Individual Training Leave)Over the course of his or her working life, the CIF affords any working person the opportunity to go on a training course in order to gain qualifications or either develop or change his or her career. In order to be eligible for the CIF, you must be able to produce evidence of 24 months’ professional experience, 12 of which must be with your current employer.

For non-employees

The course must be funded by the student him or herself.

Registration

Registration is made by filling in a form to be requested by e-mail (contact@institutmichelguerard.com). This document must then be sent back.

As soon as we receive it, we will send you two copies of the agreement, containing the course programme along with the general conditions of sale. An original copy, signed and stamped, must be sent back to us,For courses funded by an OPCA, the sending of the agreement is subject to the prior receipt of the funding agreement.For non-funded courses, a payment on account of 30% of the total will be requested in order to confirm the registration (the balance must be paid 15 working days before the course begins).

Participants receive their invitations 15 days before their courses begin.

Funding / financial contributions

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Travelling to Eugénie-les-Bains

Distances

Paris: 750 km / 466 miles (6 hours 40 min.)Toulouse: 170 km / 105 miles (2 hours)Biarritz: 130 km / 80 miles (1 hour 30 min.)Bordeaux: 150 km / 93 miles (1 hour 15 min.)Dax: 70 km / 44 miles (1 hour)Pau: 50 km / 31 miles (45 min.)Mont-de-Marsan: 25 km / 16 miles (30 min.)Aire-sur-l'Adour: 12 km / 8 miles (15 min.)

A65 motorway from Bordeaux- Pau Exit no. 6 Aire-sur-l'Adour centre, heading towards Eugénie-les-Bains.

GPS coordinates

Latitude: 43.695874Longitude: - 0.378428

Railway stations

Mont-de-Marsan (TER): 25 km / 16 milesDax TGV: 70 km / 44 milesBordeaux TGV: 150 km / 93 miles

Airports

Pau-Pyrénées: 50 km / 31 milesBordeaux: 150 km / 93 milesToulouse: 170 km / 105 milesBiarritz: 130 km / 80 milesTarbes-Lourdes: 105 km / 65 miles

Accommodation and evening meals

There are eight lodgings, all directly connected to the cooking school, available to students on a fixed price rental basis for the duration of the course.Information: contact@institutmichelguerard.com

Pupils will also find accommodation and catering services available in the village of Eugénie-les-Bains: www.ville-eugenie-les-bains.fr

Practical information

MONACO

LISBOA

Eugénie-les-Bains

Toulouse

Aire-sur-L'Adour

A65

A65

A63

A63

A64A64

A64A64

A65A65

MONACO

LISBOA

Eugénie-les-Bains

Toulouse

Aire-sur-L'Adour

A65

A65

A63

A63

A64A64

A64A64

A65A65

Institut Michel Guérard® – Ecole de Cuisine de Santé®

Les Prés d’EugéniePlace de l’Impératrice

40 320 Eugénie-les-Bains

Tél. : +33 (0)5 58 05 06 41Fax : +33 (0)5 58 05 06 36

contact@institutmichelguerard.com

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