Chef Marion Bouillot’s biography

After graduating from school with A-levels in science followed by two years of technical studies, Chef Marion Bouillot began her career as a dietician in Lyon. This is when she discovered the subtleties and technical skills involved in cooking focused on well-being. This revelation led her to develop a passion for cooking: after working for three years as a dietician, she decided to drop everything and turned to gourmet cooking. Her objective: perpetuate the know-how she had acquired during her studies and complete her training with some of the best masters of French gastronomy.

Thanks to her perseverance, Marion Bouillot entered into an apprenticeship with Régis Marcon. The world famous 3-star chef soon spotted her potential and, in addition to her training, he also asked her to contribute in the writing of his superb cooking book Champignons. This was a fascinating and enriching experience that made her want to continue on this new path.

I am keen to pass on what I believe is most essential: an explosion in the mouth and a festival of simple flavours.

Marion Bouillot,
Chef at Miramar La Cigale Hôtel Thalasso & Spa

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+33(0)2 97 53 49 13

Monday to Saturday
7:15pm to 10pm

An experience among the stars

She continued her training in gastronomy with Michel Guérard working as a commis at his bistrot ‘La Ferme aux Grives’ at Eugénie-les-Bains. This was a most memorable period of her life when Marion Bouillot was fortunate enough to be surrounded by two chefs who were both holders of the ‘Meilleur Ouvrier de France’ distinction: Michel Guérard, ‘Meilleur Ouvrier de France’ for Pastry in 1958 and Olivier Brulard, ‘Meilleur Ouvrier de France’ for Cooking in 1996. She then went on to refine her natural skills at Prés d’Eugénie, a superb 3-star restaurant, crowned for more than 40 years, where French tradition blends with history, nature and culinary creation. Chef Marion Bouillot worked there for nearly four years and rose to Second de Cuisine at this multi-faceted restaurant where rigueur and versatility are an art de vivre.

The pleasure of beautiful products

Toward the end of 2016 Marion Bouillot stopped at the gates to the Golfe du Morbihan, at the Miramar la Cigale to be precise. There she contributed to the creation of the Gastronomic Restaurant BE that promotes four aspects that are essential in her eyes: products, technical skill, pleasure and health, serving health-focused gourmet creations that rely on the very best local products. Today she is in charge of the Gastronomic Restaurant BE at the  Miramar La Cigale Thalasso where she cultivates her passion for beautiful products and continuously renewed creation. In January 2019, the Michelin Guide unveils its 2019 edition where Marion Bouillot and all its Brigade are rewarded for their work and get the distinction “Very good standing” and 3 Michelin forks. A highly deserved and encouraging reward for this Chef which is said “to be without no doubt that French gastronomy will hear about her”

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