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A keen traveller, Michel's style of cuisine is a convergence of many influences.
From his father, he learned the techniques and flavours of vinegars, wines, hot mustards, wasabi and the magic of spices. From his grandmother Anna comes the simplicity of Italian cooking, the taste of tomato sauce, the love of lemon and citrus fruits in general.
These flavours are very apparent in the cuisine associated with both Japan and Italy, and are to be found in many dishes including : "La Dentelle de Saint-Pierre, shisso et yuzu", "Les Cèpes croustillants à la Saltimbocca", "Les Sardines marinées à l'aigre", "La Vapeur de bar au riz "Koshi-Hikari", "La Gaufre croquante et à la pêche sanguine".
Disarmingly pure dishes to carry the thoughts away....
Michel Troisgros was born in Roanne, France.
He is the 2nd son of Olympe & Pierre Troisgros, founders, together with his uncle Jean, of French "nouvelle cuisine".
He studied at the Lycée Technique Hotelier in Grenoble after which he gained invaluable work experience at some of the best restaurants in Lausanne, Paris, New York, Brussels and London before returning to the family business, la Maison Troisgros, in 1983.
The 4-star hotel, owned in partnership with his wife Marie-Pierre, includes the restaurant which gained its 3 Michelin stars in 1968. His creations include Le Central, a bistro-delicatessen in Roanne, he is consultant chef for La Table du Lancaster, a 1-star restaurant within the 5-star Lancaster Hotel in Paris, as well as several boutiques selling fine foods, wines and patisseries within the Odakyu department stores in Tokyo.
He has written several books, was named Chef of the Year by Gault Millau in 2003 and was awarded the Légion d'Honneur the following year.
From his father, he learned the techniques and flavours of vinegars, wines, hot mustards, wasabi and the magic of spices. From his grandmother Anna comes the simplicity of Italian cooking, the taste of tomato sauce, the love of lemon and citrus fruits in general.
These flavours are very apparent in the cuisine associated with both Japan and Italy, and are to be found in many dishes including : "La Dentelle de Saint-Pierre, shisso et yuzu", "Les Cèpes croustillants à la Saltimbocca", "Les Sardines marinées à l'aigre", "La Vapeur de bar au riz "Koshi-Hikari", "La Gaufre croquante et à la pêche sanguine".
Disarmingly pure dishes to carry the thoughts away....
Michel Troisgros was born in Roanne, France.
He is the 2nd son of Olympe & Pierre Troisgros, founders, together with his uncle Jean, of French "nouvelle cuisine".
He studied at the Lycée Technique Hotelier in Grenoble after which he gained invaluable work experience at some of the best restaurants in Lausanne, Paris, New York, Brussels and London before returning to the family business, la Maison Troisgros, in 1983.
The 4-star hotel, owned in partnership with his wife Marie-Pierre, includes the restaurant which gained its 3 Michelin stars in 1968. His creations include Le Central, a bistro-delicatessen in Roanne, he is consultant chef for La Table du Lancaster, a 1-star restaurant within the 5-star Lancaster Hotel in Paris, as well as several boutiques selling fine foods, wines and patisseries within the Odakyu department stores in Tokyo.
He has written several books, was named Chef of the Year by Gault Millau in 2003 and was awarded the Légion d'Honneur the following year.
Restaurant(s)
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For three generations, the Troisgros name has carved out a place in the history of Fren...0 -
For a long time we have dreamt of creating a simple inn where we would serve quality co...0 -
Michel and Marie-Pierre created this 'café-food shop' in a 1920s hotel. Their aim was t...0
