f the name of this restaurant is both singular and plural, it’s because I wanted to emphasize the influence of several different cuisines on my cooking.
First, that of my youth in the restaurant run by my father and uncle in Roanne. But also that of my Italian grandmother, whose cooking was simple and full of flavour. Then came all the exotic cuisines that I discovered and enjoyed during my trips throughout the world, especially Japanese cooking. Its refinement, precision and philosophy of respect towards the product provide one of my sources of inspiration.
I feel enriched by these different cultures, which over time have allowed me to develop a personal style, eclectic tastes and a cuisine that is constantly evolving.
The restaurant Cuisine(s) Michel Troisgros opened in September 2006 and is the result of my loyal relationship with the HYATT REGENCY TOKYO, a sense of mutual trust and my affection for Japan. This restaurant has its own style, which is elegant and warm, contemporary and bright. On one side big openings reveal the cooks and pastry chefs at work, on the other the trees and sky.
All of the teams in the dining room have been put together with care. The wines in the cellar, particularly those from producers in Burgundy, were chosen with patience. The French and Japanese chefs, who trained extensively here and in our three-star restaurant in France, are a guarantee of quality but also of an original cooking style that reveals a taste for adventure and love of acidic notes. This restaurant will not be the twin of our renowned restaurant in Roanne, it’s a newborn that will be under the authority of its experienced creators. It will grow, gain confidence and come into its own, all while remaining tied to its French family.