Chef Biography

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 in Mionnay (see Great Chefs of France).

Great Chefs taped Michel at Troisgros in 1998 and prepared Papillottes, Mussels and a crepe cake with pastry chef Sebastian Degardin, for theirGreat Chefs of the World series.

Michel, in addition to running Troisgros, is the culinary consultant for the Orient Hotel in Bangkok and a member of the board of Relais & Chateaux.  In 2001 he opened Koumir in Moscow; partnered with the Hotel Lancaster in Paris and  in 2008, opened a new establishment “La Colline du Colombier, run by Michel’s son Cesar Troisgros.


Crêpe Cake

Yield: 1 Cake Serving: 6 Print Crêpe Cake By Great Chefs April 16, 2014 This glorious stack of featherlight crêpes is cleverly tucked in using a dishtowel. Sliced, it reveals it’s secret — crêpes all the way down. You will need one very large crêpe or saute pan, 15 inches or so, and five small […]

Papillotes of Hake Bayaldi

Serving: 4 Print Papillotes of Hake Bayaldi By Great Chefs April 16, 2014 “En papillote” has traditionally meant a dish cooked with a sealed packet of buttered parchment paper. Michel Troisgros updates to heavy foil, which seals in the juices for this pretty dish combining fish, eggplant, zucchini, tomatoes, and Nicoise olives. The sauce is […]

Mussels and Braised Vegetables

Serving: 4 Print Mussels and Braised Vegetables By Great Chefs April 16, 2014 Serve this fabulous appetizer warm, at room temperature or cold. In summertime, Chef Michel Troisgros likes to serve it cold. When the chef peels the halved red and yellow bell peppers on video, it looks so easy. But his knife is razor […]

Restaurant Information

Phone : +33 4 77 71 66 97

Address : 1 Place Jean Troisgros, 42300 Roanne, France

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