RETOUR

Holder of a diploma from the Hotel Management School of La Roche sur Yon, Philippe GIRARD discovered slimming cuisine, with all its demands and difficulties, in Quiberon (the Louison Bobet Institute – Sofitel Hotel)
He has become one of the foremost chefs in this field and his reputation led him next to Vichy (Hôtel les Célestins), then to Monaco where he was in appointed in charge of the slimming restaurant of the new Thermes Marins in Monte Carlo. Here he came to the attention of Alain Ducasse and was appointed culinary consultant for his restaurants, including the renowned Hôtel de Paris. This recognition by his peers is also due to his success in various culinary competitions :

International finalist in the Taittinger Grand Prix in 1991    Finalist in the Meilleur Ouvrier de France Competition in 1996    1st Prize in the culinary competitions of Brest, Bordeaux and Paris. Teaching chef at the Ritz Escoffier School (1) in Paris, at the Lenôtre School (2) and at the National School of French Cuisine (3), Philippe GIRARD is an international consultant, notably in the United States and Japan. As ambassador of French 'slimming' cuisine, he is also the author of "La cuisine de la forme à Monte Carlo", voted best cookery book on nutrition and health at the Périgueux food book show. Philippe GIRARD is also currently engaged in the organisation of gastronomical events, the creation and preparation of recipes, à la carte or set menus mainly turned towards concepts where, ideally, gastronomy, pleasure and health are combined.

" La cuisine de la forme à Monte-Carlo " de Philippe GIRARD

Welcome to the Keep-fit Cookery Workshop !


Creation and preparation of original keep-fit recipes
Creation of à la carte and set menus for restaurants
Cookery course : introduction and proficiency
Training of chefs in their workplace
Culinary counsel in France and abroad


Creation and preparation of original keep-fit recipes

This product/counsel is directed at :

   catering professionals, restaurateurs and hoteliers
   professionals of the trade and general press who wish to bring added value to their publications by original and easy-to-prepare recipes that combine taste, regional cookery and healthy eating.
   TV contributors

Aims :

To enable professionals to renew their recipes with collections of new recipes/products in keeping with the current keep-fit and healthy eating ideas.

Contact recipe creation
chef@guide-du-gourmet.com

Creation of à la carte and set menus for restaurants

This product/counsel is directed at :

   Catering professionals, restaurateurs and hoteliers

Aims :

To enable professionals to change their menus with collections of new recipes/products which are in keeping with current keep-fit and healthy eating ideas.

Contact menu creation
chef@guide-du-gourmet.com

Cookery Course : introduction and proficiency

Flavoursome, light and creative, Philippe GIRARD’s cuisine is above all a celebration of taste.
Inspired by French culinary tradition ,enhancing the value of regional products, Philippe GIRARD's recipes are health-conscious while remaining delicious..." La cuisine de la forme à Monte Carlo"

This cookery course is open to :

   Confirmed and future hotel and restaurant professionals. In France and abroad, Philippe GIRARD intervenes on-site, in your own hotel or restaurant and suggests personalised training courses to suit your needs and constraints.
   Private individuals, men and women who have a passion for the world of gastronomy and keep-fit cuisine.

Aims :

For professionals, immersion in a cuisine "of inspiration" where regional products, gastronomy and nutrition are in perfect harmony for the greater pleasure of your gourmet clients, clients who are more and more concerned by their fitness and health !

For lovers of gastronomy, practice in preparing recipes where French gastronomy is in total harmony with a cuisine dedicated to keeping fit and slim.

Contact cookery course
chef@guide-du-gourmet.com

Training of chefs in their workplace

This course is only for :

   Future chefs and chefs working in restaurants and hotels. In France and abroad Phhilippe GIRARD intervens on-site, in your own hotel, restaurant or unit and suggests personalised taining courses to suit your needs and constraints.
   Spas and health farms having a restaurant offering slimming cuisine
   Company or works restaurant chefs anxious to offer a lighter cuisine while remaining gastronomical

Contact Chef training
chef@guide-du-gourmet.com

Cookery training school

The Ritz Escoffier School

This school is aimed at all those whose are interested in gastronomy: amateurs, serious enthusiasts, future and confirmed professionals. It offers practical and theoretical cookery and pastry-making courses adapted to the level and aims of each student.

The Lenôtre School

Founded in 1971 by Gaston Lenôtre, this school was the first French training and proficiency school of gastronomy and welcomes more than 3,000 professionals every year, of whom 48% come from abroad.About fifty training modules covering all the various sectors of gastronomy are taught by the team of teachers: cookery, catering, baking, viennoiserie, pastry-making, chocolate-making, ice-cream-making, sugarcraft, confectionery and preparation of buffets.

For non-professional lovers of good food the Lenôtre School organises training sessions presenting the skills and recipes of the House chefs.

The National School of French Cookery

The National School of French Cookery of the Paris Chamber of Commerce and Industry is one of the GREGOIRE-FERRANDI Schools.
1300 apprentices or students are taken in for introductory training every year. Training is offered for a very wide range of professions:
   At the GREGOIRE School, traditional food crafts and household equipment.
   At the FERRANDI School, food, food marketing and catering.
   At the National School of French Cookery catering professions, catering for receptions and restaurant management.

Books on recipes
Recipe links
Suggesting a site related to gastronomy and recipes

Newsletter in French
Shows
Dietetics
Cocktails
Wines
Soils/Regional products
Organic products
Water portal
Mad cow
GMOs
Library and yearbook