Pierre Troisgros, the chef credited with facilitating France’s influential nouvelle cuisine movement, has died. He was 92 years old.
Troisgros was known for creating classic dishes such as salmon in sorrel sauce, and for running his family hotel and restaurant, Frères Troisgros, which has held three Michelin stars since 1968.
The Michelin Guide’s international director Gwendal Poullennec described him as “an emblematic figure of the great French cuisine” and “one of those chefs whose name has become an international reference in gastronomy”.
After working with Lucas Carton in Paris in his early years, Troisgros returned to his family’s hotel in Roanne, where he headed up the kitchen, working with his brother Jean, considered a master saucier, and his father Jean-Baptiste as front of house.
Troisgros had long since stepped away from the stove at the restaurant now known simply as Troisgros, with the business now run by his son, Michael, who works alongside his own son, César.
Poullennec added: “”A precursor of nouvelle cuisine, Pierre Troigros took over the reins of the family establishment in Roanne in 1954 with his brother Jean. The restaurant has shone for 52 years with three stars in the Michelin Guide.
“Within this house, Pierre embodied the transmission and innovation that has always permeated the kitchens of the establishment.”