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.
