Chef Biography
Much has been said about the Troisgros Culinary Legacy (see Michel Troisgros) and their founders, the late Jean Troisgros and his brother Pierre, and Pierre’s son Michel, but little has been said about the other son and brother of Michel.
Claude Troisgros, at 16, went to the Hotel School of Thonon-les-Bains and on to an apprenticeship with Paul Bocuse, a family friend, who made young Claude at age 7, sign a contract stipulating that his first job would be at the Bocuse Restaurant.
After Bocuse, he went on working in the celebrated kitchens of Taillevent in Paris, The Connaught in London, Tantris in Munich and in between he held jobs at Troisgros. In 1978 Gaston Lenotre offered him a position as chef at Pre-Catalan in Rio de Janeiro, so he jetted off to Brazil with a two year contract. Once there, he fell in love with the country – and with Marlene Pereira da Silva, who became his wife.
In Brazil, he began to use tropical ingredients, localizing his family’s signature French cuisine. Word spread quickly, leading to the elegant but informal Restaurant Claude Troisgros. That’s when Great Chefs caught up with him to tape four dishes for their Great Chefs of the World series, for the Discovery Channel.
Claude followed with several other ventures in Sao Paulo, New York City, and Miami, but Rio was his home and where his family was. Troisgros was a pioneer in working with Brazilian ingredients and has been inspiring not only a new generation of Brazilian chefs to work in the same direction, but a new generation of discerning diners to care about their own Brazilian ingredients.
All this can now be enjoyed at his magnificent new restaurant “O’Lympe” (named after his mother), and located in Jardim Botanico, a nice neighborhood of Rio. He also runs CT Brasserie and CT Boucherie in Rio and consults for the Blue Door in the Delano Hotel in Miami. And he is also a celebrity chef in Brazil where he presents his own television show, Que Marravilha, on the GNT Cable Channel.
Recipes
Boeuf au Manioc (Beef Filet on Yuca Biscuit)
Serving: 4 Print Boeuf au Manioc (Beef Filet on Yuca Biscuit) By Great Chefs October 8, 2015 Yuca and potato combine to create small fried cakes that hold a crusted filet of beef above a rich Burgundy-herb sauce. The yuca biscuits are mixed the day ahead and refrigerated, then sliced and fried at the last […]
Daurade Acacia (Snapper with Eggplant)
Serving: 4 Print Daurade Acacia (Snapper with Eggplant) By Great Chefs October 6, 2015 Fresh tomato sauce is used as a base for sauteed marinated eggplant topped with herb-crusted fish fillets. More herbs, plus sauteed garlic cloves, garnish the dish. Begin making the stock and eggplant a day ahead as the eggplant must marinate for […]
Boeuf au Manioc (Beef Filet on Yuca Biscuit)
Serving: 4 Print Boeuf au Manioc (Beef Filet on Yuca Biscuit) By Great Chefs April 16, 2014 Yuca and potato combine to create small fried cakes that hold a crusted filet of beef above a rich Burgundy-herb sauce. The yuca biscuits are mixed the day ahead and refrigerated, then sliced and fried at the last […]
Lobster Paillete (Homard Pailleté)
Serving: 4 Print Lobster Paillete (Homard Pailleté) By Great Chefs April 16, 2014 The stacked salads have layers of tomato concasse, seafood, and potatoes (“paille”). Adapting his Homard Pailleté to the freshest seafood available, Claude Troisgros used shrimp in this entree for his televised demonstration; you may use shrimp or lobster, as you wish. The […]
Crêpe Passion
Serving: 4 Print Crêpe Passion By Great Chefs April 16, 2014 Fluffy puffed crêpes are a Troisgros specialty, whether in Rio or Roanne, France. In Rio the feather-light crêpes are combined with pastry cream and passion fruit sauce for a tropical touch. Thin crêpe batter is combined with beaten egg whites to create a very […]
Daurade Acacia (Snapper with Eggplant)
Serving: 4 Print Daurade Acacia (Snapper with Eggplant) By Great Chefs April 16, 2014 Fresh tomato sauce is used as a base for sauteed marinated eggplant topped with herb-crusted fish fillets. More herbs, plus sauteed garlic cloves, garnish the dish. Begin making the stock and eggplant a day ahead as the eggplant must marinate for […]
Restaurant Information
Phone : +55 21 2539-4542
Address : Rua Custódio Serrão, 62 – Jardim Botânico, RJ, Brazil