Troisgros stands for more than 80 years of culinary excellence. Three generations of a family that has become a gastronomic dynasty. It all started in 1930 when Marie and Jean-Baptiste Troisgros left their café in Chalon-sur-Saône to settle down in Roanne. Just next to the country crossing road Nationale 7 opposite a railway station in central Roanne is where you will find one of the world’s most important restaurants.

Marie and Jean-Baptiste Troisgros’ two sons Jean and Pierre became world-famous for their development of the haute cuisine and their own amazing cuisine. Jean Troisgros dies of a heart attack in 1983 so Pierre’s son, Michel, takes over more and more in the kitchen while Pierre focuses more on the dining room and to continue building up the amazing wine cellar. Pierre retires in 1995 and Michel and his wife Marie-Pierre (he met her when he was only 16 years old and they are still happily married) take over the family business. The Troisgros business has expanded over the years with new restaurants and hotel operations.

Without any tendencies to just doing the same year after year Troisgros continues to evolve and be a part of the world we are living in today without forgetting the past. Chef Patron Michel Troisgros’ cooking is contemporary and a perfect reflection of our time with a light, innovative, curious and fresh cuisine that never stops to surprise you. Michel’s cuisine never takes any easy short cuts and is always honest with you in its way of distinct and clear flavours. You will find clear inpirations from the Japanese and Italian kitchens in some of the dishes thanks to Michel’s journeys and experience from abroad as well as his family with Italian strings. To include Asian flavours in the haute cuisine was nothing new for Michel since Pierre, his father, was one of the first French chefs to work in Japan during his time at Maxim’s in Tokyo.

The light, fresh and sharp flavours of Michel Troisgros’ unmistakable cuisine can be all kinds of delicious dishes such as king prawns, sweet pepper, mango and red berry sauce or parsley cream and woodland strawberry Mikimoto. Two other examples are the John Dory with dill, cloves of new garlic and carrots and the calves sweetbread with soured eggplant. You will be surprised and can never tell in advance what you are going to have and that is also a part of the strength and charm of Troisgros.

Maison Troisgros is one of the world’s most important food temples and a must visit. One of Michel’s three children, César, has joined him in the kitchen so the dynasty will probably continue to amaze and fascinate food lovers all over the world for a very long time to come.

Written by Andy