Éric Guérin
The story behind
a creative talent
First, there’s an intense blue shade.
It’s the colour of his eyes, with their trusting look on the world. It’s the simplicity of a discovery, an encounter, a pretext for marvelling over and over again at the realm of possibilities. Cherished freedom.
Then there’s a gentleness.
His gentle voice sensitively tells the story of the Brière marshland, emphasising the people who live there and make it what it is. A real crossroads.
Éric Guérin isn’t like any other chef.
As the son of a gallery owner, the art world dominated his childhood before he began working at some of the most prestigious restaurants in Paris, including La Tour d’Argent, Taillevent and Le Jules Verne. Nevertheless, he yearned for independence from very early on in his career.
The Brière marshland had been a favourite destination of his since childhood, when he used to go hunting with his father. So it would be here, simply because it couldn't be anywhere else: it had to be these marshes teeming with life, this mysterious morning mist, these thousands of migratory birds, these thatched cottages straight out of an Asterix comic book.
He needed water, air, earth, the vibration of the living world.
Here, on the Île de Fédrun, he acquired L’Auberge du Parc at the age of 23, gradually transforming it into La Mare aux Oiseaux, a Michelin-starred restaurant and an exclusive sanctuary which focuses on the importance of sharing and caring for others.
Sensitivity, an emotional catalyst
Whether in Cape Town in South Africa or alone on a barge in the middle of the marshes surrounding the Île de Fédrun, Éric Guérin is sensitive to each and every moment.
Feelings, heartfelt emotions, spirituality (of course): his inner world is like a flame which is fuelled by everything he sees and does. Set ablaze when he is moved by an experience, the flame may also extinguish when doubts set in.
No matter.
Doubt is a powerful creative force for both inner and intellectual growth.
It’s no surprise that his cuisine is constantly changing.
It is the medium through which he expresses his inner self, sustained by the natural world which is similarly ever-changing. Water, the earth and the sky are inspiring messengers.
Shapes, textures and colours tell a story. The whole of the Brière marshland pulsates with a vibrant energy which he captures and conveys to perfection.
It all starts with a pencil, as he writes down the idea of an emotion on paper before transforming it into flavour: truly thoughtful creations.
If he hadn’t been a chef, he would have been a painter, a sculptor, a photographer – some kind of artist.
Guiding, inspiring, sharing
For Éric Guérin, it’s not enough to find meaning in his work; he also feels it’s his duty to inspire others to do the same. At La Mare aux Oiseaux, everyone is free to express their personality, talent and qualities in a supportive and caring environment. “I like my team to be made up of people who are a little rough around the edges and who bring different things to the table. Together we find a balance.” Balance means learning to work in harmony with each other, finding the right place and interacting with mutual respect. Interpersonal skills and manners are fundamental to be able to work well together so that everyone can achieve their full potential. This mantra also applies to his producers, whom he inspires and supports wholeheartedly, encouraging them to embark on his creative adventure with him.
