Chef & Co-Proprietor
Pierre Troisgros
Chef & Co-Proprietor, Frères Troisgros (Maison Troisgros)
- Discipline
- Chef & Co-Proprietor
Portrait of Pierre Troisgros
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 Sunday letter
Read Made By's new profiles every Sunday.
Meet the chefs, winemakers and sommeliers behind the places we cover. See a sample below before you subscribe.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.
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).
FAQ 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).
Explore
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
See a sample of the Sunday emailOne email a week. Unsubscribe from any issue.