Chef
Pierre Troisgros
Chef & Co-Proprietor, Frères Troisgros (Maison Troisgros)
- Discipline
- Chef
- Based in
- Ouches, France
Known for
- Pioneer of nouvelle cuisine
- Creator of salmon with sorrel sauce
- Three Michelin stars at Maison Troisgros in Roanne
i. Biography
Training and Lineage
Family-house cooking matters here because the later work did not read as a detached appointment or brand extension. The practice that became Frères Troisgros came out of an existing family operation, with Pierre Troisgros’s role understood through that house rather than apart from it.
The Work Today
The Troisgros line is best read through continuity of kitchen, dish, and restaurant identity. Pierre Troisgros’s place in that line rests on the work established at Frères Troisgros, where the family kitchen and the restaurant associated with his name became the main record of the craft.
Signature
Signature dishes include Escalope de saumon à l’oseille Troisgros.
Accolades
Recognition for the house and its work includes Best Restaurant in the World (1972), Third Michelin star (1968), Second Michelin star (1965), and First Michelin star (1955).
Profile updated July 2026
FAQ
Asked of Pierre
What role does Pierre Troisgros hold?
Pierre Troisgros is chef at Troisgros - Le Bois sans Feuilles — Creative.
What recognition has Pierre Troisgros received?
Best Restaurant in the World (1972).
