Place jean troisgros biography
•
Pierre Troisgros
French restaurateur (1928–2020)
Pierre Troisgros (3 September 1928[1] – 23 September 2020)[2] was a French chef and restaurateur, best known for his restaurant Frères Troisgros.[3] Pierre Troisgros and his brother continued their father's restaurant Hôtel Moderne,[4] where they invented "Escalope de saumon à l’oseille Troisgros," or salmon with sorrel sauce, which became their signature dish.[5] At the time of his death, he had set a record by never losing his three Michelin stars once he was first awarded them.[5] Stephen Harris for the Telegraph described him "the father of nouvelle cuisine."[6]
Career
[edit]His brother Jean Troisgros was two years older than him.[7] He and his brother received their first cooking lessons from their mother.[8] Pierre Troisgros and his brother completed an apprenticeship with renowned top chefs in Paris.[4] In Paris, he r
•
The famous 3-Michelin Star Troisgros restaurant, and the Troisgros family is like a religion in the culinary world. Since 1957, Michel’s father Pierre, and uncle, the late Jean Troisgros, have played a significant role in the history of French cuisine, maintaining Michelin three stars since 1968.
Some of the Great Chefs who have apprenticed at Troisgros include the late Great Chef Bernard Loiseau, Guy Savoy and Traci Des Jardins.
Pierre’s son Michel Troisgros, who was born in 1958, has played a major role in Troisgros since 1983, restoring the original Troisgros restaurant after the death of his uncle Jean. Michel’s brother Claude was taped by Great Chefs in his Rio de Janerio restaurant, “L’Olympe”, and his sister Anne-Marie has her Gravelier restaurant in Bordeaux.
Michel took his diploma in hospitality at Lycee Technique Hotelier at Grenoble and then worked Lucas Carton in Paris, Point in Vienne, Moulin de Mougins with Roger Verge; Taillevent in Paris, and Alain Chapel
•
Four generations of Master Chefs
From there on, Michel and Marie-Pierre started broadening their horizons. In 1995, a year before the actual take-over from Pierre and Olympe, they created Le Central, a café-delicatessen next door to the main house and a place they made very much their own. The menu was completely revised, with the famous salmon à l’oseille and other popular dishes being replaced bygd new creations by Michel.
As their children – Marion, César and Léo – grew up, the 2000s saw the birth of new projects, both nearby and far away. In 2003, when Gault-Millau named him “Chef of the Year”, Michel wrote his first of many books, devoted to his culinary identity, la Cuisine acidulée (slightly sour cuisine). In 2006, they confirmed the family’s attachment to Japan when they opened the restaurant CMT – Cuisine[s] Michel Troisgros – in Tokyo.
Two years later, Michel and Marie-Pierre opened their first restaurant, La Colline ni Colo