Grand Chef Relais & Châteaux, Michel Triosgros is at the helm of his three Michelin star restaurant, Maison Troisgros.Describing his cuisine, he calls it “minimalist, with no flounces, sometimes playful.” His aim is to create a perfect balance to flavours, employing techniques that he acquired from his traditional French background, and from his global travels. Having been passed to him as a family restaurant, Michel revampedMaison Troisgros when he took over the kitchen in 1983, giving it an aire of modernity and elegance, while still keeping the traditional family spirit.

Having completed his formal hotel managementtraining, Micheltoured the kitchens of the world with an array of chefs, includinglain Chapel, Roger Vergé, Frédy Girardet,, Pierre Wynants, Alice Waters, Michel Bourdin. With his wife, he returned to his hometown of Roanne, Franceand the family restaurant, Maison Troisgros, and slowly integrated themselved in the traditional cuisine. In addition to Maison Troisgros, Chef Troisgros has opened Le Central, a café-grocery andLa Colline du Colombier, a dream farm in the countryside.

Three Questions with Michel

What was your most moving culinary experience?

Michel Bras’ vegetable Gargouillou, with its stunning purity and balance.

The most amusing kitchen incident you ever witnessed?

A power cut before serving a meal to a very large party and our kitchen was 100% electric. We did what we could on two gas stoves under candle light. At the end of the day, everyone enjoyed it and so we chose to do the same thing again of our own accord.

Your best piece of advice for amateur chefs?

Do what you know how to. It is a mistake to open the book of a great chef and to try and do one of the recipes for the first time. You’re highly likely to get it wrong.

  • 3 Michelin stars
  • Chef of the Year, 2003 | Gault & Millau
  • 18/20| Gault & Millau
  • 29/30 | Zagat


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